10 Simple Precautions to Fight Against Bacteria

1. Purchase — Make sure the packaging of food items you are buying is intact. Do not buy products that have an irregular aspect (ex: cracked eggs).

2. Dry foods — Store dry foods in air-tight containers to protect them from humidity. Make sure to rotate your stock: first in, first used.

3. Canned goods — Store canned goods in a cool, dry area and once again, rotate your stock. A useful tip? Write the purchase date on each item.

• Bulging can that seeps or leaks: throw out without tasting – the pressure is probably due to gases caused by bacteria.
• Dented can: the joints possibly no longer being air-tight, the food could be contaminated.

4. Freezing — Do not refreeze previously frozen foods like hamburger which has been made from frozen and fresh meat, for example. The texture of food is modified by freezing, which makes it easier for micro-organisms to develop.

5. Defrosting — Never defrost food at room temperature. The outside surfaces of the food defrost first and are therefore exposed for too long to temperatures favourable to the development of bacteria.

6. Marinades — Always marinade food in the refrigerator.

7. Cooking — Cook meats until they have reached the internal temperature recommended in the table below. To verify, insert a thermometer into the thickest part of the meat, avoiding the bone or a layer of fat.

To avoid bacteria, consult the table of recommended internal temperatures
(According to the type of meat and the cooking method selected)

8. Oven — If not yet ready to serve, keep hot foods in the oven to make sure the internal temperature of 60° C or more is maintained until ready to eat. Micro-organisms are more likely to develop at temperatures between 4° C and 60° C.

9. Refrigerator — Once cooked, transfer the food without delay into a smaller container. As soon as it reaches a temperature of 60° C, though still warm, place it in the refrigerator partially covered. As soon as it is cold, cover hermetically.
OR
Place the cooking pot in a bath of ice or cold water. Stir food to help cool, then refrigerate.

It is false to believe that foods will sour if refrigerated while still warm.

10. Cross contamination — Always separate raw meats from cooked foods. A tomato sliced on the same cutting board that was used to cut raw chicken is likely to be infected by toxins. Foods can also be contaminated indirectly through the hands or utensils. Be careful with sponges and cloths that can carry micro-organisms – replace then and disinfect then with bleach.

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