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Food Safety

Every year, an estimated 7 million Americans suffer from cases of food-borne illness. Some cases are violent and even result in death. The culprit is food that has dangerously high levels of bacteria due to improper cooking or handling.

We often take food safety for granted, but occasionally we get a wake up call. And we promptly go right back to sleep. This is a dangerous attitude.

It is important for consumers to take an all-around safety approach to purchasing, storing and preparing both traditional and new meat and poultry products. Ultimately, consumers and food handlers bear the responsibility for keeping food safe once it leaves the store.

According to the U.S. Department of Agriculture, consumers could avoid about 85 percent of foodborne illness cases if we would handle food properly.

Proper cooking and processing of raw meat and poultry kill bacteria that cause most foodborne illness.

  • When you're out, buy groceries last. Take food straight home to the refrigerator.
  • Never leave food in a hot car.
  • Don't buy anything you won't use before the use-by date. A common myth is that bulk buying saves money, but in reality it results in waste and overuse.
  • Don't buy food in poor condition. Make sure refrigerated food is cold to the touch. Frozen food should be rock-solid. Canned goods should be free of dents, cracks or bulging lids which can indicate a serious food poisoning threat.
  • Keep your refrigerator in good shape. Check its temperature with a thermometer. The refrigerator should run at 40 DegrF. Colder is better, as long as you don't freeze your milk or lettuce. The freezer should run 0 DegrF. Keep those coils clean; vacuum at least monthly.
  • When you prepare food, keep everything clean. Always wash your hands in hot soapy water before preparing and handling any food--and after you use the bathroom, change diapers, handle pets, etc. Wash kitchen towels, sponges and dish cloths often, and replace the dish cloths and sponges you use regularly every few weeks.
  • Thaw frozen food in your refrigerator. Don't take your food out of the freezer and leave it on the kitchen counter to thaw. This is extremely dangerous since the bacteria can grow in the outer layers of the food before the inside thaws. It is wise to do your marinating in the refrigerator too.
  • Keep all raw meats, poultry and fish and their juices away from other food. For instance, wash your hands, your cutting board and knife in hot soapy water after cutting up the chicken and before dicing salad ingredients.



Article Authorship

The articles on this site are authoritative, because:

  • Every contributor is an expert in his or her field.
  • The articles comply with the accepted principles of the bodybuilder literature.
  • The articles comply with the teachings of such luminaries as 8-time Mr. Olympia Lee Haney.

 Where an article is not bylined with a specific author's name, it was written by Mark Lamendola (see photos on home page and elsewhere on this site). Mark is a 4th degree blackbelt, has not been sick since 1971, and has not missed a workout since 1977. Just an example of how Mark knows what he's talking about: In his early 50s, Mark demonstrated a biceps curl using half his body weight. That's a Jack LaLanne level stunt. Few people can even come close. If you want to know how to build a strong, beautiful body, read the articles here.

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If you have any questions, comments, or concerns, please view the aboutus pages, or write to mark @ We do want your business.