Bird Flu Prevention: Five keys to safer food.

   

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Kuala Lumpur, Malaysia

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      Since the Bird flu have entered Malaysia for the second time and this time it is occured in Gombak, which is very near to Kuala Lumpur, I think I should prepare this information especially for Malaysia Bird Keeper.

Keep clean
How:
Wash your hands before handling food and often during food preparation
Wash you hands after going to toilet
Was and sanitize all surfaces and equipment used for food preparation
Protect kitchen areas and food from insects, pests and other animals

Why:
While most microorganisms do not cause disease, dangerous microorganisms are widely found in soil, water, animals and people. These microorganisms are carried on hands, wiping cloths and utensils, especially cutting boards and the slightest contact can transfer them to food and cause foodborne diseases.


Separate raw and cooked
How:
Separate raw meat, poultry and seafood from other foods
Use separate equipment and utensils such as knives and cutting boards for handling raw foods
Store food in containers to avoid contact between raw and prepared foods

Why:
Raw food, especially meat, poultry and seafood and their juices, can contain dangerous microorganisms which may be transferred onto other foods during food preparation and storage.

Cook thoroughly
How:
Cook food thoroughly, especially meat, poultry, eggs and seafood
Bring foods like soups and stews to boiling to make sure that they have reached 70íC. for meat and poultry, make sure that juices are clear, not pink, ideally, use a thermometer.

Why:
Proper cooking kills almost all dangerous microorganisms. Studies have shown that cooking food to a temperature of 70íC can help ensure it is safe for consumption. Foods that require special attention include minces meats, rolled roasts, large joints of meat and whole poultry.

Keep food at safe temperatures
How:
Do not leave cooked food at room temperature for more than 2 hours.
Refrigerate promptly all cooked and perishable food (preferably below 5íC)
Keep cooked food piping hot (more than 60íC) prior to serving
Do not store food too long even in the refrigerator
Do not thaw frozen food at room temperature.


Why
Microorganisms can multiply very quickly if food is stored at room temperature. By holding at temperature below 5íC or above 60íC, the growth of microorganisms is slowed down or stopped. Some dangerous microorganisms still grow below 5íC.

Use safe water and raw materials
How:
Use safe water or treat ot to make is safe
Select fresh and wholesome foods
Choose foods processed for safety, such as pasteurised milk
Wash fruits and vegetables, especially if eaten raw
Do not use food beyond its expiry date.

Why:
Raw materials, including water and ice, may be contaminated with dangerous microorganisms and chemicals. Toxic chemicals may be formed in damaged and mouldy foods. Care in selection of raw materials and simple measures such as washing and peeling may reduce the risk.



P/s: This information is from Food Safety, World Health Organization

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  Please Visit Malaysia Bird Forum for more information

 

 



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