The real dirt on what is lurking on your plate

Families around the country are worried about the dubious practices concerning their food. Reminiscent of food, reports of harmful pesticides and incorrect handling methods plage regularly news, threatening the lives of people like 26-year-old Alexis Sarti in Costa Mesa, California, who was paralyzed and blind after eating disorders spotted Ahí tuna. After being hospitalized in 49 days, she now suffers from permanent nerve damage.

When it reaches our plates, most foods have been:

Trucked more than 1500 kilometres
sprayed with many chemicals
Covered with a film wax
Affected by 20 different sets of hands

The fact is that 10,000 deaths and more than 80 million illnesses each year are attributed to consumption of contaminated foods in the United States (National Research Council), a number which has not fallen in the last 3 years, despite the Government's efforts.

Pathogenic micro-organisms such as e. coli, Salmonella and parasites are commonly found on fresh vegetables, fruit, meat, seafood and poultry. Organically grown products can make further risk of microbial contamination from the broad application of animal manure instead of chemical fertilisers. Compound the issue, we are increasingly dependent on imported products and other goods from countries with unknown agricultural practices. Only about 1% of all imported food controlled by FDA (Center for Science in the public interest Reference).

Fresh produce items such as apples, cucumbers and peppers arrive at food markets with a wax coating to preserve moisture and extend durability, trapping potentially harmful residues below the surface. The presence of other chemicals, including pesticides, fungicides and chemical fertilizers on producing surfaces, even if present in low levels, is also a public health problem. In 2000, we spent nearly a billion pounds of pesticides in the United States, but 20% of these pesticides is set by the EPA as carcinogenic in humans. Exposure has also been associated with Parkinson's, autism and leukaemia. Pregnant women, lactating mothers, infants, young children, the elderly and persons with autoimmune deficiencies are the highest risk.

Food preparation techniques to produce, meat and poultry can also introduce additional health risks, cutting boards, counter surfaces and utensils can facilitate the transfer of food borne pathogens. According to consumer reports December regards was two thirds of the only chicken found to be contaminated with potentially harmful bacteria such as Campylobacter and Salmonella.

What are the options

Bacteria, microorganisms, dirt, chemicals and other contaminants should be sufficiently removed before consumption to reduce the risk of disease. But what is the most effective method Most people are just their fruit and vegetables under the faucet with water rinse and do not wash, poultry or shellfish whatsoever. The washing of food with water is not enough, however, to remove the bacteria that can cause serious illness, based on a USDA study in 2008. Most of the chemicals used to produce including wax and pesticides is not water-soluble and cannot be removed by water wash alone. Rinsing should not be confused with the cleaning.

In an effort to remove bacteria, pesticide residue and other contaminants, have many families resorted to home remedies, including vinegar, baking soda and even bleach. These different techniques may be unsafe with regard to their efficiency, can change the taste and smell of food, and may be potentially toxic if used improperly.

TOP 3 steps to KEEP CLEAN in the kitchen

Cleanliness is an important factor in food safety. With proper attention food handling and proper washing techniques you can reduce your risk of food borne illness and exposure to potentially harmful pollutants to keep your family safer and healthier considerably.

1) use a high-quality food wash: certain foods rinses are scientifically proven to be safe and highly effective in removing wax and pesticide residues while kills bacteria, without changing the flavour or taste. When you select a food washing, look for ingredients such as citric acid, which is effective in stripping pollutants and wax. Other ingredients produce such as sea salt has been used for thousands of years as an effective antibacterial solution and are also useful in prolonging the shelf-life after waxy coating is removed. A mild plant-based metal brushes is also useful in remove visible dirt and surface residues. It is best to avoid alcohol, because this can be unsafe if consumed, especially for children. Grapefruit seed extract and citrus oil can also leave a residue or change the taste of certain products, including berries and lettuce.

2) Clean surfaces correctly: washing the surface of cutting boards, counters and your hands on a regular basis during the preparation of any type of uncooked food to reduce the risk of food borne illness. This includes production, eggs, poultry, meat, shellfish. It is also a good idea to thoroughly clean your poultry and seafood before you cook them correctly, as they often have sat in their own fluid and has visible dirt, especially in the case of shellfish. There are also effective, ready to use products on the market that can safely clean foods and cutting surfaces.

3) be careful with "ready-to-Eat" labels. When you buy ready-to-eat shrimp or other food, ensure that they have not been handled by gloves which have touched raw or uncooked foods, as this can lead to cross-contamination. Also, if you purchase pre-washed, bagged lettuce, you should still clean them thoroughly as bacteria such as e. coli can quickly grow in green. Be sure to check the expiration date on these, as well as.

You can still learn more on www.netdoctor.co.uk and http://www.ncbi.nlm.nih.gov/