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Food poisoning: precautions


However careful you may be, the risk of food poisoning is always lurking. The dangers of food poisoning they increase if you often eat away from home (the sandwich and go or the salad bar are at high risk) but even more at home when good food storage is neglected.

So here are some simple tips to avoid one food poisoning of those who put kappa for days, and maybe worse troubles.

How to avoid food poisoning

  • Expiration date. Certainly it must be checked on each product when shopping, but then you must also remember it after putting the food in the refrigerator or in the pantry. A reminder hanging somewhere can help, if you remember to keep it updated.
  • Thermal bags. They are indispensable when buying frozen or fresh products. Not interrupting the cold chain is essential for the good preservation of food.
  • Method of conservation. Each food has its own and must be respected. The indications on the single packs are authentic.
  • Cooking times. These also vary from one food to another and must be respected, especially when it comes to meat, fish and eggs.
  • Trust your nose. Smelly food should be discarded without ifs and buts.
  • Heated leftovers. Rivet of the day before? Office 'Schiscetta'? Here we enter a minefield as germs love leftovers. Each pre-cooked product should first be stored in hygienic trays and then heated by boiling it for at least 10 minutes to destroy any toxins. Microwave is fine too.
  • Swollen packs. Discard them! An inflated package signals the presence of gas that should not be present.
  • Greenish spots. Sausages with greenish areas should be avoided. It is always about mold and fungi that are harmful to health.
  • Open preserves. If you open a preserves and don't finish the contents, transfer the residue to another resealable container that can be stored in the fridge. Consume within a few days.
  • Cooked foods. If you want to keep them you have to cool them quickly, perhaps in a bain-marie in cold water, and then immediately put them in the refrigerator. Never leave them at room temperature for more than two hours.
  • Hands and work surfaces. Wash them, as well as the utensils, with plenty of hot water and soap. Hygiene must be maximum especially when handling raw meat (especially chicken) and raw eggs, to avoid the proliferation of salmonella.
  • Thawing. Frozen foods should always be defrosted in the refrigerator.
  • A suspect is proof. Not wasting is a duty, but it's not worth risking food poisoning or getting sick. If a food gives you suspicions about its condition or good conservation, throw it away!

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Video: Food Poisoning u0026 Foodborne Illness. Symptoms and High-Risk Foods. iHASCO (January 2022).