CAFO (Commercial) Beef

Pastured Beef

Commercial Eggs

Cage-free Eggs

Pastured Eggs

Free-Range Eggs

Commercial Chicken

Pastured Chicken

Pastured Dairy

Conventional Dairy

The #1 cause of food poisoning is the improper cooking and storage of food. Poor hygiene comes in second.

The people at the highest risk of dying from food poisoning are very young children and the elderly, those fighting a serious illness, pregnant women.

Wash hands, utensils, containers, and work surfaces whenever they come into contact with raw meat, poultry, or eggs.

Handing Raw Animal Foods

The most common source of botulism is in low-acid canned foods.

1. NEVER USE FOODS FROM BULGING CANS

2. AVOID DEEPLY DENTED CANS, ESPECIALLY AT THE SEAM OF THE CAN

3. DISCARD FOOD THAT EXPLODES FROM A CAN WHEN OPENED

4. DON’T TASTE FOODS YOU SUSPECT MAY BE SPOILED

IF the e.coli organism is living in the intestines of cattle, and…IF the fecal matter inside these intestines touches the meat during the butchering process, and…IF you eat this meat without thoroughly cooking if first…

…then you can get e.coli poisoning.

Thorough cook ground beef until there is no pink remaining kills the e.coli organism

………is most often associated with eating raw or

undercooked COMMERCIAL eggs.

Even eating raw cookie dough and cake batter can place you at risk, because they

contain uncooked eggs.

Cooking destroys this bacteria, so cook COMMERCIAL eggs until yolk is firm to eliminate all risk.

Good hygiene of the food handler limits the spread of this food poisoning. This bacteria can be transferred from the skin, nose, and mouth to the food.

WASH HANDS OFTEN

2 Hour Rule

Never leave perishable foods on the counter for longer than 2 hours.Refrigerate leftovers immediately in shallow containers.

Can food stored at room temperature too long be made safe to eat?

• Some Food Borne Illnesses are caused by the spores (heat-resistant form of bacteria) or toxins/poisons that the bacteria produce.

• Cooking does not kill spores or get rid of toxins.

DRINK FLUIDS. That is the first and most important step to recovery. Consult a physician if symptoms become severe or last longer than 12 hours.

Although molds can cause illness

(especially if you’re allergic to them), they DO NOT cause food

poisoning!

Contaminated foods usually smell and look

normal.

Don’t store open cans in the

refrigerator. Transfer to

another container

Don’t store acidic foods like tomatoes in aluminum. The acid pits the metal which gets into the food

Wipe of lids before

opening

Wash vegetables and fruits with cold water. Scrub carrots and potatoes with a brush

Correct ways to thaw food

1.In refrigerator

2.In microwave

3.Cold water immersion

Keep your refrigerator set at 33-40 degrees F.

Keep your freezer set to 0 degrees F

Keep food out of the danger zone (40-140 degrees F.)

Cook food to

140 -212 degrees F.

• Refrigeration SLOW bacteria growth. (Good for SHORT-TERM storage.)

• Freezing STOPS bacterial growth. (Will RESTART after THAWING.)Good for LONG-TERM storage.

• Proper cooking KILLS bacteria.