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Probiotics 
a natural way to prevent food-borne pathogens this holiday season!

According to the Centers for Disease Control and Prevention (CDC), there are 31 major pathogens that cause 9.4 million incidents of food-borne illnesses in the United States yearly. Salmonella spp. is the leading cause of both hospitalizations (35%) and deaths (28%) among the 9.4 million cases (1). Just last week it was reported that an on going Salmonella outbreak in raw turkey has resulted in 164 illnesses and 1 death (2). Salmonella in raw produce, poultry (including eggs), pork and tuna have the highest incidences followed by Listeria monocytogenes from dairy (3). Although you may not always be able to control pathogens in the meat that you eat (unless raising your own), you can minimize the risk in your own kitchen during the holidays naturally and chemical free with probiotics.

In EM®
products, Lactic Acid Bacteria (LAB) produce lactic acid from sugars and other carbohydrates that are produced during fermentation. Food and drinks such as yogurt and pickles have been made with LAB for thousands of years. Lactic Acid Bacteria is a strong sterilizing compound that suppresses harmful microorganisms and promotes the fermentation and decomposition of material such as lignin and cellulose, thereby removing undesirable effects of non-decomposed organic matter.

In a study done in 2006, various strains of Lactobacillus (including strains found in EM-1
®) were found to have strong antibacterial activity and significantly inhibit the invasion of Salmonella in intestinal cells (5). 

In a study done by C.L. Sheffield et al. (4), sterile poultry manure was inoculated with Salmonella Typhimurium and then treated with EM®. In 91% of the trials, Salmonella was completely eliminated within 9 days.

Using EM-1®  in Your Home


(1) Simply mix 1oz EM-1® per pint of water and spray around the house. Safe on counter tops, tables, and floors.

 

(2) Mix 2oz with 32oz water in a spray bottle for windows and glass.
 

(3) Mix 1oz with liquid dish detergent, 2oz to prevent spotting.


Four Steps to Food Safety
 
(1) CLEAN: wash your hands and surfaces often
  • Germs that cause food poisoning can survive in many places and spread around your kitchen.
  • Wash hands for 20 seconds with soap and water before, during, and after preparing food and before eating.
  • Wash your utensils, cutting boards, and countertops with hot, soapy water.
  • Rinse fresh fruits and vegetables under running water.

(2) SEPERATE: don't cross contaminate 
Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat foods—unless you keep them separate.
  • Use separate cutting boards and plates for raw meat, poultry, and seafood.
  • When grocery shopping, keep raw meat, poultry, seafood, and their juices away from other foods.
  • Keep raw meat, poultry, seafood, and eggs separate from all other foods in the fridge. 

(3) COOK: to the right temperature
  • Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick. The only way to tell if food is safely cooked is to use a food thermometer. You can’t tell if food is safely cooked by checking its color and texture.
  • Use a food thermometer to ensure foods are cooked to a safe internal temperature. Check this chart for a detailed list of foods and temperatures.
    • 145°F for whole cuts of beef, pork, veal, and lamb (then allow the meat to rest for 3 minutes before carving or eating)
    • 160°F for ground meats, such as beef and pork
    • 165°F for all poultry, including ground chicken and turkey
    • 165°F for leftovers and casseroles
    • 145°F for fresh ham (raw)
    • 145°F for fin fish or cook until flesh is opaque
(4) CHILL: refrigerate properly
  • Keep your refrigerator below 40°F and know when to throw food out.
  • Refrigerate perishable food within 2 hours. (If outdoor temperature is above 90°F, refrigerate within 1 hour.)
  • Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Never thaw foods on the counter, because bacteria multiply quickly in the parts of the food that reach room temperature.
  •  https://www.cdc.gov/foodsafety/keep-food-safe.html
PROBIOTIC CARROT COOKIES
 
Try this tasty holiday treat using our prebiotic, EM•X Gold® as a key ingredient. There are many benefits of using a prebiotic, including: detox and decontamination of organs, general improvement of body’s acid/alkaline balance, immunity improvement, and reduction of allergies and infection. 

EM•X Gold® is more potent when heated. By baking it into this recipe, it will become 10x more effective. 
Main Ingredients
2 Cups of Carrots (cooked and mashed)
2 Cups Flour

1 Cup Sugar
3/4 Cup Butter
1 Large Egg

1 Tablespoon EM•X Gold®
2 Teaspoons Baking Powder

1 Teaspoon Vanilla
1/2 Teaspoon Salt

1/2 Cup Walnuts (optional)
Instructions
Cook and mash carrots. Cream butter and sugar and combine with carrots. Add remaining ingredients and mix. Use a spoon to scoop the mix on a non-greased cookie sheet. Bake for 375º for 8-12 minutes. Let cool before eating.

Click here to learn more about EM•X Gold®
.
Recipe courtesy of food.com
References for research studies:
(1) https://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html#annual
(2) https://www.nbcnews.com/health/health-care/1-dead-164-sick-salmonella-raw-turkey-cdc-says-n934216 
(3) P. Castellano, M.P. Ibarreche, M.B. Massani, and G. Vignolo, “Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments”, Microorganisms, July 2017.
(4)
C. L. Sheffield, T. L. Crippen, R. C. Beier, J. A. Byrd; Salmonella Typhimurium in chicken manure reduced or eliminated by addition of LT1000, The Journal of Applied Poultry Research, Volume 23, Issue 1, 1 March 2014, Pages 116–120.
(5) L. Makras, V. Triantafyllou, D. Fayol-Messaoudi, T. Adriany, G. Zoumpopoulou, E. Tsakalidou, A. Servin, and L. De Vuyst, “Kinetic analysis of the antibacterial activity of probiotic lactobacilli towards Salmonella enterica serovar Typhimurium reveals a role for lactic acid and other inhibitory compounds”, Research in Microbiology, vol 157, no. 4, April 2006, pg 241-247.
Copyright © 2018 TeraGanix, All rights reserved.


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