Re: [pronut-hiv] Re: HIV Nutrition & Health - Food and Water Safety (3)

["Pamela Fergusson" <p.fergusson@chester.ac.uk>]

The food safety 'danger zone' is between 4 and 60 degrees Celcius. 
Food should not be held in this temperature range for more than 3 
hours. 

Pamela.


Quoting Ted Greiner <tedgreiner@yahoo.com>:

> 
> This is a useful message about food safety. It would
> be nice to have additional ones adapted to low income
> settings. But I think few people except Americans use
> and understand F temperatures. In additions, the
> degree symbol became a zero in this message. I think
> the first refrigerator temperature should be below
> about 4 degrees Celcius and the hot items above about
> 110 degrees Celcius. But I suppose this means using
> methods other than boiling, as boiling water and the
> food inside it cannot achieve temperatures above 100. 
> 
> Ted Greiner 
> 
> ---"ProNut-HIV"-wrote:
> 
> HIV Nutrition & Health - Food and Water Safety
> 
> Food safety guidelines are important to follow 
> when your immune system is challenged. Bacteria or 
> viruses can be passed to you from food that is 
> undercooked or handled improperly. A food-borne 
> illness can make you very sick. Symptoms of food 
> poisoning can include fever, nausea, vomiting, 
> cramping and diarrhea. The following guidelines can 
> help you protect yourself from getting food 
> poisoning when you are preparing and storing food.
> This 
> is all about feeling good and healthy, and 
> guarding yourself against illness and weight loss!
> 
> Wash hands repeatedly with warm, soapy water 
> before and after preparing and eating food! When away 
> from home, carry an instant hand sanitizer.
> 
> Cook all meats, fish, and especially poultry to 
> the WELL-DONE stage.
> 
> Do not eat raw, soft-boiled, or "over easy" eggs, 
> or Caesar salads with raw egg in the dressing; 
> hard-cooked eggs are safe and nourishing.
> 
> Do not eat sushi, raw seafood, or raw meats, or 
> unpasteurized milk or dairy products.
> 
> Rinse all fresh fruits and vegetables with safe, 
> clean water.
> 
> Clean all cutting boards and knives that touch 
> chicken and meat with soap and HOT water before any 
> other food touches them.
> 
> Check expiration dates on food packaging.
> 
> Refrigerate leftovers at temperatures below 400 
> F.
> 
> Do not eat leftovers that have been sitting in 
> the refrigerator for more than three days.
> 
> Keep hot items heated to over 1400 F, and 
> completely reheat leftovers before eating.
> 
> Ask for "no ice" in drinks.
> 
> 
> 
> Ted Greiner, PhD
> Senior Nutritionist
> PATH 
> Suite 800
> 1800 K St NW
> Washington DC 20006 USA
> tel +1 202 822-0033
> www.path.org
> 
> Personal website: http://www.geocities.com/tedgreiner
> 
> 
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Pamela Fergusson RD
Lecturer Nutrition and Dietetics
University College Chester 
Parkgate Road 
Chester CH1 4BJ 
UK

Telephone:  + 44 (0)1244 375444 Ex 3839
Fax: +44 (0)1244 392781