Food Contamination Prevention
Practicing healthy food preparation and storage is important for food contamination prevention. News stories of food contamination only helps drive home that basic fact. We hear of it all the time, with recalls of fruits and vegetables that are tainted with toxins.
Some believe that the contaminated foods are imported, that other countries do not have the stringent guidelines for food growing and handling. So then how is it that we hear of recalls of tainted spinach from California growers?
Studies have been conducted to review and improve the safe handling of fresh foods. There are many events in the life cycle of our foods that have the potential for dangerous contamination.
Pathogens can be found in fruits and vegetables. Microbes can group themselves into tightly knit formations called bio-films that coat fruits and vegetables and protect the bacteria from harm. This kind of bacterial community can harbor multiple versions of infectious, disease-causing bacteria, such as Salmonella and E. coli.
The residue of pesticides used over the growth cycle of foods can also stay on our produce. Looks can be deceiving, and while that fruit make look pretty and healthy it can contain a layer of pesticide residue on its skin.
Naturally occurring fungi can be found on any organic matter. When those fungi multiply, the mycotoxins can become harmful to our health. This risk can be found in foods fed to livestock as well as foods consumed directly by consumers.
What can the consumer do to improve the qualities of the foods they feed their family? One simple tool I have found is chlorine dioxide. This chemical is found in our bodies, and is vital to health and wellness. Chlorine dioxide has also been used for treating water for over 70 years, making it an amazing water purifier. How do we get this powerful cleansing reaction? MMS, or miracle mineral solution creates chlorine dioxide when it is mixed with a food based acid like citric acid.
You can mix a small quantity of MMS and place it in a sprayer bottle with water. Spray it on your food and it will target the pathogens on your produce. Foods can also be soaked in a solution, adding an additional cleansing to assure that your foods are as clean as possible. When the chlorine dioxide is done it changes to salts and water. Using chlorine dioxide, as a last-step in food prep is simple, safe and effective.
I know that the health and wellness of your family is important to you.
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