[108016] in Discussion of MIT-community interests
{Year} Medicare Supplement Insurance
daemon@ATHENA.MIT.EDU (Medigap.com Official)
Wed Aug 22 06:53:55 2018
Date: Wed, 22 Aug 2018 11:41:36 +0200
From: "Medigap.com Official" <support@dtefind.bid>
Reply-To: "Medigap.com Official" <contact@dtefind.bid>
To: <mit-talk-mtg@charon.mit.edu>
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{Year} Medicare Supplement Insurance
http://dtefind.bid/clk.277126-6470-2-10526-1728-3163-fe671d26-0300
http://dtefind.bid/clk.277126-6470-20-10526-1728-3163-96990e4e-0300
For food safety, the CDC recommends proper fruit handling and preparation to reduce the risk of food contamination and foodborne illness. Fresh fruits and vegetables should be carefully selected; at the store, they should not be damaged or bruised; and precut pieces should be refrigerated or surrounded by ice.
All fruits and vegetables should be rinsed before eating. This recommendation also applies to produce with rinds or skins that are not eaten. It should be done just before preparing or eating to avoid premature spoilage.
Fruits and vegetables should be kept separate from raw foods like meat, poultry, and seafood, as well as from utensils that have come in contact with raw foods. Fruits and vegetables that are not going to be cooked should be thrown away if they have touched raw meat, poultry, seafood, or eggs.
All cut, peeled, or cooked fruits and vegetables should be refrigerated within two hours. After a certain time, harmful bacteria may grow on them and increase the risk of foodborne illness.
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<div style="width:550px;"><span style="float:center;font-size:15px;">Having issues seeing the picture ? <a href="http://dtefind.bid/clk.277126-6470-2-10526-1728-3163-fe671d26-0300"><span style="color:#B22222;"><span style="background-color:#FFFF00;">Discover Here.</span></span></a></span><br />
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<a href="http://dtefind.bid/clk.277126-6470-2-10526-1728-3163-fe671d26-0300" style="font-size:25px;color:#05ee71;text-decoration:none;"><span style="color:#0000CD;"><strong style="padding:3px;"><b>{Year} Medicare Supplement Insurance</b></strong></span></a>
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<p style="color:#ffffff;font-size:6px;width:450px;">For food safety, the CDC recommends proper fruit handling and preparation to reduce the risk of food contamination and foodborne illness. Fresh fruits and vegetables should be carefully selected; at the store, they should not be damaged or bruised; and precut pieces should be refrigerated or surrounded by ice. All fruits and vegetables should be rinsed before eating. This recommendation also applies to produce with rinds or skins that are not eaten. It should be done just before preparing or eating to avoid premature spoilage. Fruits and vegetables shou<a href="http://dtefind.bid/clk.277126-6470-0-10526-1728-3163-094af9ec-0300"><img src="http://dtefind.bid/e54a6e06684a8e4820.jpg" /><img height="1" src="http://www.dtefind.bid/clk.277126-6470-14-10526-1728-3163-9a382d27-0300" width="1" /></a><br />
ld be kept separate from raw foods like meat, poultry, and seafood, as well as from utensils that have come in contact with raw foods. Fruits and vegetables that are not going to be cooked should be thrown away if they have touched raw meat, poultry, seafood, or eggs. All cut, peeled, or cooked fruits and vegetables should be refrigerated within two hours. After a certain time, harmful bacteria may grow on them and increase the risk of foodborne illness.</p>
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