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PARSIPPANY, N.J. -- According to the Centers for Disease Control and Prevention (CDC), approximately 76 million cases of foodborne diseases, commonly known as food poisoning, occur in the United States every year.(i) Eighty percent of Salmonella cases alone are acquired at home, and not in a restaurant.(ii) Food poisoning occurs from cross contamination of bacteria that may spread from foods to counter tops to chopping boards or even high chairs. Now, parents can reduce cross contamination and help prevent their families from getting foodborne illnesses with Lysol Food Surface Sanitizer, a bleach-, color- and fragrance-free sanitizer designed to kill bacteria without worry.
Lysol Food Surface Sanitizer is a new product specially formulated for use on food contact surfaces with no rinsing required. The new formula is designed to be safe when used as directed on surfaces to reduce cross-contamination of bacteria, such as E. coli and Salmonella. Lysol Food Surface Sanitizer is designed to kill 99.999 percent of bacteria in 60 seconds. It is effective on food contact surfaces, as well as other surfaces around the home where parents feel uncomfortable using products with certain chemicals, such as toys or changing tables.
"Consumers understand the importance of cleaning the surfaces where they prepare food," says Lysol microbiologist and research and development director Joe Rubino. "However, they may be concerned about the use of certain chemicals, such as everyday bleach, around their children and food. We developed new Lysol Food Surface Sanitizer to effectively kill the bacteria that can lead to illness."
To prevent foodborne illnesses within the home, Rubino recommends a series of tips:
Â -- Sanitize Surfaces -- Prevent cross contamination by keeping raw and ready-to-eat foods separate, and cleaning cutting boards, countertops, high-chairs and placemats with a safe cleaner that kills bacteria without leaving a harsh chemical residue.
-- Wash Your Hands Often -- Frequent handwashing is one of the best ways to prevent the spread of infectious diseases. It is especially important to wash your hands before, during and after you prepare food, to prevent bacteria from transferring from foods to surfaces.
-- Handle Food Properly -- Always check food expiration dates, and wrap raw meat, poultry and seafood securely before refrigerating to avoid raw juices from leaking and spoiling other food. Wash fresh produce carefully, as it can harbor E. coli, and cook food at the proper USDA-recommended temperatures. Red meat should be cooked to an internal temperature of 160 degrees F and poultry to 180 degrees F.
"Foodborne illnesses are often preventable if you follow these common sense steps," says Rubino. "By taking preventative measures and using safe tools, such as Lysol Food Surface Sanitizer, you can help keep your family safe and healthy."
Source: Reckitt Benckiser Inc.
Â References:Â Â
Â Â Â i.Â Centers for Disease Control and Prevention Division of Bacterial and
Â Â Â Â Â Â Â Mycotic Diseases
Â Â Â Â Â Â Â http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm
Â Â Â ii. MMWR Weekly, Preliminary FoodNet Data on the Incidence of Infection
Â Â Â Â Â Â Â with Pathogens Transmitted Commonly Through Food --- 10 States, United
Â Â Â Â Â Â Â States, 2005.
Â Â Â Â Â Â http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5514a2.htm?s_cid=mm5514a2_e
Â Â Â Â Â Â Â As reported in Internal Medicine News, May 1, 2006. ISSN: 1097-8690;
Â Â Â Â Â Â Â Volume 39; Issue 9.