General Rules For Food Safety - Deni 1930 Use And Care Instructions Manual

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Clostridium botulinum is an extremely dangerous
type of bacteria, which can grow under the right
conditions without air. Botulinum organisms grow in
the temperature range of 40° to 115°F (4° to 46°C).
Conditions for growth are foods lacking acid, low
oxygen environment and temperatures greater than
40°F (4°C) for extended time.
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Foods that are resistant to botulinum are frozen,
dried, high in acid, salt or sugar. Foods susceptible
to botulinum are non-acid foods which include
meats, poultry, fish, seafood, lye-cured olives, eggs
and mushrooms; low-acid foods are mostly
vegetables; medium-acid foods include overripe
tomatoes, onions, chili peppers, figs and
cucumbers.
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The foods most susceptible to botulinum should be
refrigerated for short term and frozen for long term
storage. Consume immediately after heating.
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Warning: Do not heat low-acid vacuum packed
foods in the vacuum seaIed bags unless you are
going to eat them immediately. Foods that are
vacuum packed, heated, then left out at room
temperature while still sealed in the vacuum are
subject to microorganisms which may be harmful if
consumed.
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Enzymes occur in foods and cause increasing
changes in color, texture and flavor as foods
mature. To stop enzyme action, vegetables must
be blanched by heat, either in the microwave or
with steam. Note: Heat all the way through briefly
so vegetables are still crisp. Foods that are high in
acid (such as most fruits), do not need to be
blanched.
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Insect larvae are frequently present on many dried
foods. Without vacuum packaging or freezing, they
may hatch during storage and contaminate the
foods. Some products such as flour and cereals
may also contain larvae. Vacuum packaging
prevents weevils and other insects from hatching
because they cannot live without air.

GENERAL RULES FOR FOOD SAFETY

Food safety rules are based on scientific study as well
as common sense. The following rules and important
information will guide you to improved food safety and
optimal food storage.
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Once you have heated, defrosted or
un-refrigerated perishable foods, consume them.
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