A new study found that most outbreaks of food-borne diseases are caused due to green salads and poultry.
A study carried out by Centers for Disease Control and Prevention, the Home Food Safety program -- a collaboration between the Academy of Nutrition and Dietetics and ConAgra Foods finds that while green salads are the cause of many diseases, poultry causes the most number of deaths. Since salads and chicken are two highly consumed food in America, authors of the study advice Americans to be careful about what they eat.
"While this study found produce accounted for nearly half of food poisoning illnesses, everyone should still eat plenty of fruits and vegetables," said registered dietitian and Academy Spokesperson Rachel Begun. "Safe food-handling procedures can help protect you from foodborne illnesses while still allowing you to enjoy these tasty and nutritious foods."
"One of the most important things you can do to stay healthy is to wash your hands thoroughly for 20 seconds with soap and water, especially when it comes to the particularly nasty norovirus," Begun said. "The norovirus accounted for 46 percent of the illnesses according to this study, and while hand sanitizer is great to reduce the spread of some germs, research shows us that soap and water is best."
Some advice that researchers offered include:
* Washing all fruits and vegetables properly before eating raw or cooking
* If any portion of the fruit or vegetable is "bruised", the portion should be cut away and washed again with cold tap water.
* Produces should be dried with a towel or clean paper to further reduce any bacteria on the food item
* Fruits and vegetables should be cut on a board separate from the one used to cut meat or fish.
* Look for a Safe Food Handling label while buying meat and make sure the package is tightly wrapped.
* Meat and fish should be stored at 40 degrees Fahrenheit or below and cooked meat should be consumed within two or three days.
* After handling raw meat, wash hands properly for a good half minute.
* Use a food thermometer to ensure meats are cooked to the safe minimum internal temperature.
