How to avoid food-borne illness and germs in the kitchen
We can thank the factory farm industry for the increased incidence of foodborne illness in the U.S. If you live in the U.S., you're far more likely to get hit with salmonella or some other foodborne illness, than if you live in the U.K. You can thank the factory farm industry for that.
Lab-grown meat products will be offered in a number of restaurants in the United States and Asia, starting with chicken nuggets, sausage and foie gras. There will be factory produced meat on store shelves by 2021. Initially a lab-grown burger will sell for about $11. CDC reports that each year, 48 million people get sick from foodborne illness, 128,000 are hospitalized, and 3,000 die. Clean meat does not involve slaughter and therefore does not involve cross-contamination. Clean meat…
Lifetime Nutrition and Wellness (One-Half to One Credit). The student understands safety and sanitation. The student is expected to: (C) practice appropriate dress and personal hygiene in food preparation.
SALMONELLA bacteria are the most frequently reported cause of foodborne illness. Salmonella is a gram-negative, rod-shaped bacilli that can cause diarrheal illness in humans. They are passed from the feces of people or animals to other people or other animals.