THE HEART OF THE MATTER
a special program of the National Emergency Medicine Association (NEMA) 

Week 620.4

Guest Dr. Vickie Vaclavik, U. of Texas Southwestern Medical School, Dallas

Topic Kitchen tips / avoiding bacteria

Host/Producer Steve Girard

NEMA 9 thousand of us die each year of food borne illness...much of it through our mishandling of our groceries and cooked food....nutritionist Vickie Vaclavik of the University of Texas Southwestern Medical Center...

 

VACLAVIK Keep cold foods cold, and hot foods hot. Keep food out of the temperature danger zone, as itÕs called, from 41 to 140 degrees Fahrenheit. So, on the way home from the grocery store, keep things cold by keeping your trip short...to make sure it gets in the refrigerator. Cooling though, is the number one cause of food borne illness. So, cooling improperly is the number one cause, and people need to watch out for large quantity cooking...that they cool it quickly, in small batches. I think temperature is so important.

NEMA Also, stay safe by washing your cutting board thoroughly before you use it again. IÕm Steve Girard at The Heart of the Matter.