CIEH, RSPH, HABC REGISTERED CENTRE   FRONTLINE PROFESSIONALS LTD IS ABOUT: QUALITY TRAINING AND CONSULTATION AT REASONABLE RATES  CIEH, RSPH, HABC REGISTERED CENTRE       CONTACT US ON:  (+ 44 ) 07989231747                                                                                                                 E-mail info@frontlineprofessionals.co.uk Reuben`s Blog 03/06/11 E coli E coli is mostly known as a pathogen i.e is the term used for the harmful or disease causing types of bacteria. This is true of certain strains belonging to this group such as E coli 0104. The harmful strains will results in illnesses such  as diarrhoea, kidney failure and in extreme cases even death such as the recent 18 deaths in Germany. While this is true a lot of scientists also point out the many benefits from this group of bacteria with some scientists going as far as calling E coli as the bacterium which has given answers to life and in the understanding of human life. E coli for instance was among the first organism to have its genetic code sequenced resulting in increased level of how DNA works and ultimately how the human body functions. Among known benefits resulting from the introduction of insulin genetic code into E coli is that we were provided with a cheaper means of producing insulin rater than depending on that derived from horses urine and pigs pancreas. E coli is also being usedin the production of vaccines, antibiotics and other therapies. Research is on-going to develop the utilisation of this organism in finding new remedies and as a means of producing much more safer energy sources. Yes we better be aware of its harmful effects but let us remember its benefits as well, Hand washing and thorough washing of fruits and vegetables will go a long way in minimising infection.  01/05/11  MEAT HANDLING TIPS   Storing Meat It's especially important to store meat safely to stop bacteria from spreading and avoid food poisoning. Store raw meat/poultry in clean sealed containers on the bottom shelf of the fridge, so it can't touch or drip onto other food. Follow any storage instructions on the label and don't eat meat after its 'use by' date. When you have cooked meat and you're not going to eat it straight away, cool it as quickly as possible and then put it in the fridge or freezer. Remember to keep cooked meat separate from raw meat.  Freezing meat It's OK to freeze raw meat providing you do the following things: freeze it before the 'use by' date,  follow any freezing or thawing instructions on the label,  defrost it in a microwave if you intend to cook it as soon as it's defrosted, otherwise thaw it in the fridge so that it doesn't get too warm,  try to use the meat within two days of defrosting - it will go off in the same way as fresh meat,  cook food until it's piping hot all the way through.  Thawing Meat When meat thaws, lots of liquid can come out of it. This liquid will spread bacteria to any food, plates or surfaces that it touches. Keep the meat in a sealed container at the bottom of the fridge, so that it can't touch or drip onto other foods. Always thoroughly clean plates, utensils, surfaces and hands after they have touched raw or thawing meat, to stop bacteria from spreading. If you defrost raw meat and then cook it thoroughly, you can freeze it again, but remember never reheat foods more than once.    For comments feel free to e-mail and the comments will be shown on this blog.