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Showing posts with the label food handling tips

This is The Amount of This Food You Should Be Eating

The latest CDC statistics on Cardiovascular disease are rather grim; With an alarming number of approximately 659,000 people dying each year in the US alone, CVD is not to be taken lightly. Cardiovascular disease (CVD) is the leading cause of death not only in the US, but also worldwide. Previous studies have shown that eating more seafood was associated with a reduction in all causes and CVD-related mortality. Seafood is known to contain the following: heart-healthy omega-3 fatty acids and omega-6 fats Iron Iodine (during pregnancy) Choline Based on information published by the FDA, Choline, for example, supports the development of the baby’s spinal cord. The iron and zinc found in fish help to support children’s immune systems. Protein, vitamin B12, vitamin D, and selenium are also other sources of nutrients derived from fish. Nonetheless, many people choose to limit their seafood consumption because of fear of mercury exposure from seafood. Most Common Way People Are Exposed to M

This is How You Can Make Yourself Sick

Bacillus Cereus is among some of the many species of bacteria that usually lurked around our home kitchens and other food handling or food preparation environment. Because this bacterium can cause severe illnesses, it’s of paramount importance that we know what steps to follow when handling foods. In this post, we will be particularly looking at the following: Source of this bacterium Illnesses this genus usually cause  Signs and symptoms of these illnesses Recommended (USDA) primary & secondary medical interventions  Recommended temperatures that hot and cold foods should be kept Bacillus Cereus  The bacterium Bacillus cereus, otherwise referred to as B. cereus, is a genus usually found in foods. It tends to multiply rapidly at room temperature and produces toxins that can cause several illnesses. Sources Foods that have sat out for an extended period at room temperature, particularly rice and other leftovers, are usually one of the primary sources of this bacte