which one of the following can be relied on to destroy food poisoning bacteria?
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Cook – make sure that food is thoroughly cooked in order to destroy any harmful bacteria that might be present. Chill – keep food cool in order to prevent bad bacteria from growing; make sure that your fridge is at the correct temperature to keep cold foods chilled – aim to keep your fridge at 5°C or below.
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Clean your dishwasher. Get rid of food-borne germs and bacteria and give your dish detergent a boost by adding 3 ounces of hydrogen peroxide to your dishwasher.
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Most food poisoning bacteria multiply at temperatures between 5°C and 63°C. This range of temperatures is called the Danger Zone. ... Bacterial growth slows down or stops in food that is kept at temperatures colder than 5°C or hotter than 63°C.
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Vinegar (white vinegar and apple cider vinegar), Borax, OxiClean, and baking soda are some products that can be used to clean very well and be septic-system safe. Oxidized bleaches are also a less hazardous alternative to chlorine bleach.
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Both alcohols, ethyl and isopropyl, can kill several bacteria in 10 seconds or fewer in the lab, including Staph aureus, Strep pyogenes, E. coli, Salmonella typhosa, and Pseudomonas species, some of the bad actors in infections. For M. tuberculosis, it may take as long as five minutes of contact.
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Boiling for the most part kills any microbes in the water but does nothing to remove contaminants. Filtering removes particles and even microbes if it's a really good (fine) filter. Activated charcoal is also good for removing bad odors and taste.
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MYTH: Mayonnaise is often the cause of food-borne illness. REALITY: Mayonnaise does not cause food poisoning, bacteria do. And bacteria grow best on foods that contain protein and are at temperatures between 40-140 degrees F. Commercially prepared mayonnaise is safe to use.
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There are many possible causes of food poisoning: bacteria, viruses, pesticides, natural toxins, molds, parasites, and more. Food poisoning is especially dangerous for infants, young children, elderly people, those with chronic health conditions, and people with weak immune systems.
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2007), results suggested that use of 3.1 mg/L hydrogen peroxide for one hour may be effective for control of external bacteria, and use of 6.5 mg/L or more for one hour may be effective for control of external flagellates, including the parasite Ichthyobodo sp., in swordtails (Xiphophorus hellerii).
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Studies confirming vinegar's antibacterial properties: Household natural sanitizers like lemon juice and vinegar reduced the number of pathogens to undetectable levels. Vinegar can inhibit growth of and kill some food-borne pathogenic bacteria. Plus, vinegar's bactericidal activity increased with heat!
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Dettol Antibacterial Disinfectant Cleaner kills 99.9% of bacteria, including E. coli, salmonella, MRSA and the flu virus. The gentle yet effective, non bleach and no taint spray is safe to use where food is prepared and around baby equipment.
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Hydrogen peroxide serves as a powerful germ-killing agent, but it breaks down quickly, leaving behind water and oxygen, making it safe to use around pets.
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Ultraviolet (UV) light destroys the molecular bonds that hold together the DNA of viruses and bacteria. UV light is a particularly good option for sanitation because it kills bacteria regardless of drug resistance and without toxic chemicals.
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Bacteria and Viruses: Bacteria and viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food.
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Refrigeration won't kill the bacteria but it will slow down their growth. For this reason, any uneaten leftover rice should be thrown out after five days in the fridge. Any longer and you risk having enough of the food poisoning bacteria present to make you sick.
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The options include: Antibiotics to kill the bacteria in your body, such as amoxicillin, clarithromycin (Biaxin), metronidazole (Flagyl), tetracycline (Sumycin), or tinidazole (Tindamax). You'll most likely take at least two from this group.
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Personal hygiene is important to prevent food poisoning. When handling food, wash your hands thoroughly and often. If you are sick, do not go to work, because you can contaminate food more easily. Food handlers should be properly trained in safe food handling.