Document text
http://www.omniture.com --> Oregon Road Conditions & Cams Advertisement Email Story to a Friend May 12, 2006 Since You Asked Since You Asked Follow these tips for food safety I have a number of unanswered questions concerning family health and preparing food. Does chlorinated tap water eliminate E. coli and other such buggies on fruits and vegetables? How and with what do I best wash vegetables and fruits not to be cooked? Does vinegar or lemon juice when added to wash-water increase protection? What food prep recommendations are available that I am not thinking to ask about? Thank you. -- Ellen W., Phoenix According to the Centers for Disease Control, all public water systems are treated with a chlorine solution to eliminate E. coli from the water itself. If you have a private well, it is recommended that you have your water tested for contamination. Lemon juice and vinegar do not eliminate E. coli, though they may make it taste better. We're joshing of course — please don't eat E. coli, no matter how it's flavored. Wash all fruits and vegetables thoroughly in cool water just before eating them. The Food and Drug Administration says don't use cleaners or bleach, just running water. It is best not to wash and then store your vegetables, which can result in rapid deterioration, said Marilyn Moore, a local culinary arts and sanitation instructor. Cut off bruised areas because the rotting may harbor bacteria, she said. For leafy vegetables, Moore said, take off the outer leaves and wash each under cool water. She recommends a salad spinner, which helps dry the leaves so dressing adheres better. Food sanitation experts also advocate the use of separate cutting boards — one for chicken, one for meat, one for produce and one for fruit. If boards are gouged, consider getting new ones. Remember to sanitize them after preparing poultry, meat and seafood. Always thaw foods in the refrigerator, never on the counter. Keep raw foods on the bottom shelf below cooked foods in case the package leaks fluids from raw meat. Cool foods as soon as possible. It takes just 20 minutes for bacteria to start growing in the "food danger zone" between 41 and 140 degrees. Send questions to "Since You Asked," Mail Tribune Newsroom, P.O. Box 1108, Medford, OR 97501; by fax to 541-776-4376; or by e-mail to [email protected] . We're sorry, but the volume of questions received prevents us from answering all of them. Advertisement s Mail Tribune Home | Local News | Sports | Business | Obituaries | Life | Opinion AP News | Archives | Site Map | Community | Classified Copyright © 1997-2006 Mail Tribune, Inc. All rights reserved. Privacy Policy | Terms & Conditions | Website Feedback www.bingo.com Home Security Systems Trunks, Footlocker Custom Build Computers Discount Hotel Reservations online casinos news Ashley Furniture HomeStore Send Flowers Southern Oregon Loans California Casinos GMAT Prep Windermere Van Vleet Sports Equipment Online Casino Reviews Online Bingo Entertainment Guide Online Casino Fundraisers Sudoku Online Casinos Canada Online Pharmacy