Cooked chicken, turkey and other cooked meats should be cooked at home instead of refrigerated, according to a new study.
The research found that cooking foods in the home could significantly reduce the amount of harmful bacteria that can colonize and cause illness.
The study, published Tuesday in the journal Science, looked at the impact of different cooking methods on the bacteria found in cooked foods.
The researchers say the results may lead to better health choices and reduce food spoilage.
The results could also help reduce antibiotic resistance and antibiotic use in the health care industry, according the researchers.
They are part of a larger study looking at the use of kitchen appliances to cook food.
The goal was to find out if the kitchen appliance, like other home appliances, can play a role in the bacteria that cause illness and disease.
The authors say they hope the results will help doctors and consumers better understand how to cook foods at home.
“I think we’re moving toward a situation where the kitchen is the best place to cook the most food, whether that’s at home or in the hospital,” said researcher Jessica Karpinski, a doctoral student in microbiology at the University of Pennsylvania.
She said she is looking forward to the study.
“It’s really about health and health-related issues that are related to food.
So I’m really excited about this work.”
A typical home kitchen can typically use one to three cooking stoves and an electric range to heat and cook foods.
In a typical restaurant, a single to four burner stove can cook about a pound of food.
But the authors found that when using the kitchen stove, the amount and type of bacteria in cooked food increased by about three-quarters.
“We found that there were more harmful bacteria than beneficial bacteria in a variety of foods that we cooked,” Karpinsky said.
The kitchen stove is often used for cooking food and other items like desserts, soups and stews, according a study from the University in Maryland.
However, the study found that the beneficial bacteria was mostly from bacteria from a non-food source such as poultry or fish.
Karpinka and her colleagues analyzed a variety to find the type of food that was most harmful to the beneficial bacterial population.
“These findings suggest that the most common types of foods are more likely to be associated with health problems, even if they’re not necessarily harmful,” Karminski said.
“So cooking foods at the home can be a powerful tool to help reduce the risk of foodborne illness.”
The study is the first to look at cooking methods in the context of cooking food at a home and compared them with the results of the kitchen in the same context.
The group also looked at a variety other household foods and looked at how well different cooking stews or ovens worked.
For example, they compared the results from cooking turkey, chicken and beef cooked at a commercial kitchen stove to that from a home stove.
They also looked into the results for canned meats, canned vegetables and some types of fruit and vegetables.
“For a lot of food types, we found that different cooking techniques were associated with the highest numbers of beneficial and harmful bacteria,” Karsinski said, “which is surprising given the large number of different foods that are cooked at the house.”
A home cook can be one of the most important things in your home.
According to the Centers for Disease Control and Prevention, about 1.3 million Americans get sick from foodborne illnesses every year.
The CDC says that about 90 percent of people who get sick develop a disease within a year of their exposure.
About 20 percent of Americans get hospitalized and about 10 percent develop other complications.
For many, the illness is not severe, but it can be life-threatening.
For some, the diagnosis is a life-changing diagnosis.
For others, it is a mild illness, but the complications are often fatal.
The Centers for Health and Human Services, the Food and Drug Administration and the U.S. Department of Agriculture all have guidance for cooking methods.
Karsinksi and her team wanted to look more closely at the results because cooking at home could be a more efficient way to cook.
The cookstoves, for example, typically use an electric motor to heat the food.
That allows the food to be more easily spread.
But cooking with a stove, unlike cooking in the kitchen, requires that the food be properly heated.
A typical commercial stove uses a heat exchanger to circulate the hot food to the bottom of the stove, while a home cook stove uses an electric stove to circulate food to its center.
The new study looked at only foods that were cooked at two to three different types of stoves.
The studies used a range of cooking methods, from an electric oven to a gas stove.
The oven method included using the stove to heat foods on a convection oven or a convective cooker.
The gas stove method included a gas burner and gas cylinder to heat food. Karminks