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Food Safety for Raw and Living Foods
Vegetables can become contaminated if pathogens are present
in the soil or water used to grow them, or if they are handled
by an infected person. The best way to get any potential pathogens
off the food is to wash vegetables thoroughly before slicing
or peeling them – even if they are organic or already packaged.
Salmonella is commonly found in food such as raw eggs, meat,
poultry or melons. Both human and animals may have bacteria
and still appear healthy. Symptoms of Salmonella include abdominal
pain, diarrhea, nausea, vomiting and fever starting as soon
as 12 hours after ingestion of contaminated food or water.
Anyone with these symptoms is advised to see their doctor.
Salmonellosis can be prevented by:
- Thoroughly washing all fruits and vegetables before slicing
and eating.
- Washing your hands before, during, and after preparing
food.
- Not letting raw foods sit for any more than two hours
at room temperature.
- Always washing your hands after using the toilet.
- Educating food handlers and persons who prepare food about
salmonellosis.
- Keeping some pets that can carry bacteria (ie: turtle,
reptiles) away from small children.
- In a private water supply, ensuring the well is properly
constructed and protected. While well water may require
treatment, surface water always requires treatment. Have
your water tested regularly through a certified laboratory.
Additional information on Food Conservation by Frederic Patenaude
here.
Raw and Living Food Articles and Links to Articles:
On Site Articles:
Raw Health
Fruits, Roots, Stems, Greens, Flowers, and Nuts
Growing Food
Lifestyle
Off Site Articles:
Raw Health
Fasting and Cleanses
Growing Food
Misc.
Free Books Online:
- Soil and
Health Library - This is a specialist library about holistic agriculture,
holistic health and self-sufficient homestead living. Most of the titles in
this library are out of print. Many are quite hard to find. Here are a few
by Shelton:
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