Proper handling practices can cut the risk of foodborne illness

12/31/2012 | American Medical News (free content)

Foodborne illnesses may be becoming more common, but proper food handling techniques can keep sickness at bay, experts say. Some foods such as leafy greens, eggs and certain seafoods are more likely to carry disease-causing bacteria, the Center for Science in the Public Interest says. Foodborne illnesses can be avoided by properly washing hands, foods, and food preparation surfaces and utensils; cooking and chilling foods promptly and properly; and keeping certain foods separated to avoid cross-contamination.

View Full Article in:

American Medical News (free content)

Published in Brief:

SmartBrief Job Listings for Health Care

Job Title Company Location
Consultant
Attest Health Care Advisors
Nationwide, SL_Nationwide
Biotechnology/Pharmaceutical Patent Attorney
Coats and Bennett PLLC
Cary, NC
Sr. Regulatory Specialist, Biotech Center of Expertise
BASF, The Chemical Co.
San Diego, CA
Food Lawyer
Cargill
Wayzata, MN
Actuary
Meridian Health Plan
Detroit, MI