Kitchen Safety 102

Greetings!

As you might have guessed from the title this is the second part of my two part series on Kitchen safety and cleanliness…however before we start this the last call for the Holiday Party.
Holiday Party, December 5th!!


We will be having it at "The Venetian" in Garfield, NJ on Monday December 5th from 6 to 10 pm.  If you went to last years party then you already know the place, if not, the above picture is of the Venetian, to give you an idea of what it is like, it is impressive!  If you would like to see more photos of the place you can go their website at: www.thevenetiancatering.com/

The party is free to all of my patients, and their guests.  I simply request that you let us know if you are coming and how many guests you are bringing by emailing us at:  laf@gsbwc.com.  If you can please RSVP by Monday November 21st so we can give the Venetian a head count.

As usual we will have a photographer taking pictures (so dress your best!), a DJ, dancing, door prizes and some surprises as well!!  Looking forward to seeing everyone on December 5th!
The Venetian's phone number 973 546 2250.  Their address is:

546 River Rd, Garfield, NJ 07026
Driving directions can be found on their website.

 

Kitchen Safety 102


My last email was about Kitchen Safety, specifically about sponges and countertops.  Today I want to discuss sinks and cutting boards..

SINKS

Lets cut right to the chase..sinks are really dirty!  Food gets trapped in the drain and is an excellent place for bacteria to multiply.  In the survey I mentioned in the last newsletter almost half of sinks were contaminated with bacteria and about a quarter had yeast and mold.  Two specific things I would mention is don't fill up your sink to rinse fruit or vegetables or wash dishes..it is easy for bacteria to then contaminate the water in the sink.

CUTTING BOARDS

I had always believed that plastic cutting boards were better than wooden boards.  Actually it is not so much plastic versus wood but more about the integrity of the surface.  A smooth, new wood surface is better than a worn, scarred plastic one.  Again as the surface gets worn and scarred it becomes more difficult to clean and the scarred surface is a nice place for bacteria to hide out and multiply.

You should run plastic or solid wooden boards through the dishwasher, but once the surface is pitted and worn it's time for a new board.  Trust me they are not that expensive and it's a lot cheaper than a week in the hospital with a Salmonella infection!

Also, after cutting any raw meat (especially chicken) or fish on a board it must be thoroughly cleaned before anything else is put on it.  This is one of the most common ways people get food poisoning.

Let me give you an example of how it happens…you cut the meat on the board which contaminates the board..once you cook the meat the bacteria in the meat are killed.  The problem is the bacteria now on the board, if for example you then cut up vegetables that aren't going to be cooked (to put in a salad, for example) the bacteria contaminate the vegetables and then make you sick.  Take home message, after handling any raw meat or fish always thoroughly clean  your hands and whatever came in contact with the meat or fish before handling any other food.

I received some positive feedback about the video I included in my last newsletter, I'll keep an eye out for more.  I don't have a video for you today but a funny quote…

End Quote

This is from Jack Benny, a radio and TV star from back in the day…seems he was best known for being kind of stingy and pretty bad violin playing

"I don't deserve this award, but I have arthritis and I don't deserve that either"

Thanks for reading and hope to see you on December 5th!
In Good Health,

Michael Bilof, MD
Garden State Bariatrics & Wellness Center


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