Good Lifestyle

You can find this as a new serious if thegrocery store has become one of your most frequent destinations in recent months. This week, the Food and Drug Administration has published a report in a 10-year study involving research on disease control and prevention centers. In this report, the FDA has identified five main risk factors for foodborne diseases within the supermarket because they are caused by food security practices. Unfortunately, a huge percentage of the supermarkets they questioned were out of conformity to preventionthe bigger risk forfood poisoning that customers are faced with the grocery store.

In the newreportThe FDA explains its method of analysis of data collected between 2015 and 2016 of supermarket surveillance of 397 grocery store departments around the country. They note that 48 million diseases and 3,000 deaths occur every year of foodborne diseases, while 811 diseases and 38 outbreaks have been attributed to problems in grocery food safety practices during the given period. . These data have been collected.

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The risks of food poisoning are widespread and knowing that red flags can keep you and your family. Read on to learn the five risk factors for food poisoning the FDA advises consumers to be alert for the grocery store.

At the front, we should note that the FDA indicated that food from dangerous sources is one of the five major concerns, poor food sources and distributors, meat processing facilities. More health problems in recent years. As a result, they left this variable out of current research.

So it seems that you sound if you are the kind of person who checks the place of origin on your products, which certainly does not hurt ... but you may be happy to hear that recent evidence shows that The places from which our retailers provide our food proved quite safe. Always, like seafoodwatch.org recently saidEat this, not that!, asking employees of the store where your food comes fromcan be a very wise practice.

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You may have found the report of last week onFood poisoning of pasta salad that led to the death of a child to be a massive awakening. When foods sit down too long or they are not kept at a suitable temperature, even the most friendly dishes can causevery serious illness.

The FDA found that time and temperature was one of the "most common extracted risk factors" among the grocery stores, with a 70% increase in these stores that do not store cold food at appropriate temperatures, and 53% does not contain hot food at the appropriate heat point. (The slightly suspicious suspicious top heat lamps may not always be a safe thing, after all.) As part of this data point, they included whether foods prepared by offenses were discarded within seven days of preparation. So, the dessert of the marshmallow Jello-o and your favorite roast chicken salad. Yes, it's going to ask how long they sit there.

Sigh ... It was the other major problem. Similar toThe story of McDonald rather repellent This led to the reports of legal action this week, the FDA revealed that 72% of grocery stores in their study observed employees who worked behind food service counters while not practicing handwashing.

This is what we mean since the past year of medical experts: good handwashing practices are one of the most powerful ways to reduce the spread of infectious diseases. FDA's research stresses that when grocery stores do not follow the appropriate guidelines for tastes or washing hands, or when they affect foods ready to eat with their bare hands, this can spread a serious illness.

The FDA held these supermarkets in the way their food was protected against cross-contamination during storage, preparation and display to find that 43.1% of the store's stores were out of conformity; And how and how often are the food contact surfaces properly cleaned and disinfected (with a compliance rate of 47.9%). This is likely to hope that even when things become busy, managers ensure that surfaces, equipment and utensils are properly cleaned.

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You may be relieved that in this study, the FDA found that more than 95% of supermarkets ensured that their raw animal feed were cooked at required temperatures, while more than 82% of these stores ensure that foods. cooked were warmed up to the required temperatures.

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