The Healthy Temple

Summer is the season when food poisoning is most likely to occur, according to the American Dietetic Association. Since harmful bacteria don’t take a vacation, be extra vigilant about preparing, transporting, and serving food this summer.
So What’s Happening When You Experience Symptoms?

You can blame stomach acid for your discomfort. When you eat, tiny acid pumps in your stomach produce an acid that helps you break down your food. At the top of your stomach is a valve that opens to let food in, then closes to keep acid down in the stomach. When the valve isn’t working properly, acid can reflow back into your esophagus, where you don’t have a protective lining to protect the area from the acids. Because certain foods cause that muscle to relax, approach those foods with caution when filling your plate.

Particularly, look out for:
Caffeine
Citrus fruits and tomatoes
Fatty/spicy foods
Onions
Chocolate
Alcohol
To make sure poultry and meats are well-cooked use a meat thermometer and measure the internal temperature of the meat by putting the thermometer into the thickest part of the meat. You must achieve the following temperatures:
The minimum internal temperature for poultry is 74° C (165° F).
The minimum internal temperature for other meats is 71° C (160° F).
Marinades used on raw meat, poultry, or seafood can contain harmful bacteria. Don’t reuse these marinades on cooked foods, unless you boil them before applying. Wash hands thoroughly with soap and warm water before and after handling raw meat, poultry, and seafood. If possible, use one cutting board for raw meat, poultry, and seafood and another one for fresh fruits and vegetables. Wash cutting boards thoroughly with soap and hot water between uses.