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Dr Oz

November 2, 2010 by staff 

Dr Oz, You wipe the kitchen counter before cooking, store leftovers in plastic containers and discard anything that looks or smells kind of funky. But do you think your kitchen can pass an inspection by the county of Westchester New York City health inspector Peter DeLucia?

On “The Dr. Oz Show” today, DeLucia will visit the homes of three women unsuspecting and the number of violations of their kitchen, giving everyone a note that they show success or failure of inspection.

In fact, even the greatest phenomena of cleaning may have something to learn from the advice DeLucia with Dr. Oz about how to prevent foodborne illness. The most common food-borne disease is Campylobacter, Salmonella, E. coli and the Norwalk virus that can cause fever, diarrhea, abdominal cramps and vomiting.

According to the Centers for Disease Control and Prevention, 76 million cases of foodborne illness occur each year in the U.S. Although most of these conditions cause symptoms that last a day or two, few hospitalizations and even death are due to these diseases.

According to Dr. Oz and DeLucia, one of the biggest mistakes people make in their kitchen is not keeping the refrigerator at a temperature low enough. When Time refrigerator exceed 41 degrees Fahrenheit, they become a breeding ground for bacteria. Oz and DeLucia suggest buying and hanging a thermometer inside cheap double-check the temperature.

You put the apples in the crisper and condiments in the door, but did you know there is a place in the refrigerator to store meat? According to Oz and DeLucia, it is important to place the raw meat, poultry and seafood on the bottom shelf so raw juices do not contaminate other foods.

Another mistake people are inadequate disinfection of cutting boards. Oz and DeLucia warn viewers to cast cutting boards with notches or patterns, such as bacteria, these areas may harbor. They also suggest using separate cutting boards for meats and fruits / vegetables to avoid cross contamination. Cutting boards and utensils made of wood must be executed by the dishwasher after each use, or wiped with a teaspoon of bleach fourth quarter of the water, then washed with water and soap.

And even if you like your bloody burgers, not cooking meat at a temperature high enough is another violation of cuisine that cannot tolerate DeLucia. Ground beef and pork should be cooked to 160 degrees Fahrenheit, while poultry should reach an internal temperature of 165 degrees Fahrenheit to be considered safe for consumption.

With Thanksgiving not too far, these rules are more important than ever, especially if you are the person responsible for cooking the holiday meal. DeLucia said his four rules for a happy Thanksgiving:

- Clean: Wash hands frequently and ensure that all surfaces and utensils are washed.
- Separate: Keep raw turkey away from green beans grandmother, and you’ll be clear!
- Heat: You cannot tell if this bird is looking at him, then use a thermometer (do not count on the pop-up one) and make sure it hits 165 degrees.
- Chill: Make sure your refrigerator is 41 degrees or colder and not let these sit on the table for over two hours.

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