State Farmers Market | 1517 1st Ave . SE Moultrie , GA 229-890-3025 Tuesday -Saturday 9am -5pm
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Safe food preparation
Clean Cleanliness is vital to avoiding foodborne illnesses . Hands should be washed before and after handling food for 20 seconds with warm , soapy water . Thoroughly wash any surfaces that come in contact with foods , particularly raw meat , poultry , fish , and eggs . Surfaces should include cutting boards and counters .
Various behaviors are integral to maintaining personal health . While exercise and eating healthy foods is one of them , safe cooking is a major component as well .
The World Health Organization reports that each year unsafe food causes 600 million cases of foodborne diseases and 420,000 deaths . Eating unsafe food is a major problem in developing nations , but also poses a threat closer to home . The Centers for Disease Control and Prevention estimates 48 million people get sick , 1,280,000 are hospitalized , and 3,000 die from foodborne diseases each year in the United States .
Many different microorganisms can be blamed for causing foodborne illnesses in people . B . cerus food poisoning , botulism , campylobacteriosis , cyclosporiasis , listeriosis , and E . coli infection are some of the more common diagnoses . Symptoms may range from fever to muscle aches to diarrhea to stomach cramps .
Though not every foodborne disease can be prevented , diligence on the part of individuals when they handle and cook food can significantly reduce the risk of experiencing a foodborne illness . Adhering to the guidelines of Clean , Separate , Cook and Chill can keep people safe . The following are some additional ways to prevent foodborne pathogens from making others sick , courtesy of the Food and Drug Administration and the United States Department of Agriculture .
Separate Do not cross-contaminate . Keep raw food separate from cooked foods . Also , do not use the same utensil to handle raw foods and cooked ones . Wash utensils and food preparation dishes promptly , and refrain from using marinade on cooked food if it has been in contact with raw meats . Another way to avoid cross-contamination is to pack meat , eggs , and poultry separate from raw produce and other foods that will not be cooked . This way bacteria cannot easily be transferred , even if items are in packages .
Cook A food thermometer is a person ’ s best asset against foodborne illnesses . Always cook food to the recommended internal minimum temperature , which can help kill any pathogens in the food . Rather than judging doneness by sight alone , use a thermometer to prove that the food is thoroughly cooked . In addition , foods that are supposed to be served hot should remain hot . When serving a buffet , consider using chafing dishes to keep foods at or above 140 F .
Chill Cold foods need to be refrigerated to prevent spoilage . Do not leave food out of the refrigerator for more than two hours , or one hour if it is outdoors when the temperature is 90 F or hotter . Consider spreading foods thinly when packaging to help them chill down faster and later defrost more readily when leftovers will be used . Cold foods should be held at or below 40 F .
Safe food handling , cleaning and cooking reduces the risk for foodborne illnesses . n
. Trout . Grouper . Alligator . Salmon . Tilapia . Shrimp . Scallops . Mullet
MARKET SEAFOOD
State Farmers Market | 1517 1st Ave . SE Moultrie , GA 229-890-3025 Tuesday -Saturday 9am -5pm
. Sheephead . Oysters . Frog Legs . Catfish Whole or Fillets
. Red Snapper *
* Red Snapper is available when in season .
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AUGUST 2024 MoultrieScene 67