How can I prevent food poisoning?

Many incidents of food poisoning or food transmitted by food can be traced back to a handful of causes: handling, storage or contamination. To avoid food poisoning, it is often important to address at least two of these three questions. For example, a reason why several dozen people become ill at a secured wedding reception may differ completely since a small child after eating a contaminated hamburger is experiencing serious intestinal problems. Some starting food poisoning are a bacterial or viral nature, while others are more of a poor handling or incorrect storage. Some victims may recover within a few days, but others may develop very serious health conditions and could even die without proper treatment. Diseases transmitted by foods such as e. Coli or salmonella are often caused by contaminated food infected fecal matter or bacteria. Therefore, proper cleaning of raw eggs, fruits and vegetables is decisive. ContamineAnty often occurs on the surface of food, most likely due to contact with fertilizers containing fertilizers or hands of non -hygienic agricultural workers. Simply, visible surface dirt from raw fruit and vegetables is not enough to prevent food poisoning. Foods that have been in direct contact with dirt or fertilizers should be careful before use.

Another technique to reduce the chances of food poisoning is avoidance of cross contamination. Bacterial food poisoning is often caused whenever the same pits are used to process raw vegetables, fruits or meat before serving. For example, raw chicken or beef can leave traces of bacterial contamination on the breast plate, so the cooked food sliced ​​on the same plate would contain high levels of bacteria that were not destroyed by heating. For raw and cooked foodNY should be set up separate cutting plates and other areas of food preparation. Cutting plates should be routinely disinfected by bleach or other chemicals killing bacteria and thoroughly dried before re -used for food preparation.

Foods stored in damaged or open containers should also be explored before use and any dubious products should be discarded immediately. Bowned cans are often a sign that the product inside has been endangered by bacteria or other contaminants. Exposed food products can also become reproductive areas for all spores or bacteria that float in the environment. Metal food cans can be more affordable than undamaged, but if the seal between food and the outer environment has been broken, food inside the can could cause food poisoning, especially botulism.

Holding food at the correct temperature is also a good way to prevent food poisoning. INThe productions containing raw ingredients such as mayonnaise or milk may become dangerous within hours if they are not kept in cold, and raw meat can be dangerous if maintained at room temperature for too long. If it is necessary to prepare a food product at room temperature, it should be returned to the refrigerator or keep it in a hot container as soon as possible.

In general, the best way to prevent food poisoning is to accept "doubt, throw it" and keep it. Contaminated meals often represent visual and smells that make the food server very concerned about their security. If the food product smells spoiled or "off", he should not be served. If food has an unnatural spicy taste or creates a feeling of armor in the mouth, it is probably not safe to serve. Visible forms or coloring should also be interpreted as questionable.

for a certain raw meat, such chicken or beef should be a dotVEK able to capture your fingers after moving one finger over the meat surface. If raw meat has been contaminated by harmful bacteria, the fingers of the product will most likely have a very neat coating. Many experienced food manipulators also have other ways to test potential food contamination, and most professional restaurant managers carry immediate thermometers that can detect any problems with food temperature.