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10 things to help you reduce food poisoning in your home!

10 things to help you reduce food poisoning in your home!

You may be at high risk of food poisoning at home if you do not observe certain principles in dealing with food! To prepare, preserve, and even choose foods when shopping healthy rules, you should pay attention to them to reduce the opportunities for the multiplication of different microbes, know with us the 10 most important points to consider to reduce food poisoning!

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Most people believe that food poisoning is caused by eating contaminated food from restaurants, cafes and fast food outlets, forgetting that their kitchen may play the biggest role in increasing the chances of exposure to the problem, if the safety and public health rules are not observed in preserving and preparing foods!
Some studies have shown that the kitchen is considered one of the most polluted places in the home! And that the sink (sink) in the kitchen is 100,000 more bacteria than the bathroom.

Germs, such as some types of bacteria, such as salmonella and E. coli, enter our kitchen through hands and raw food, or through domestic animals. If food is not properly cooked, prepared, and preserved, the chances of food poisoning, influenza, colds, and more are increased. So, we will address the following the most important principles that you must observe to prevent food poisoning in your home:

1- Wash your hands well:


Hands are one of the means of germs transfer, so always make sure to wash them well with soap and lukewarm water and dry them, especially after going out of the bathroom, and before cooking or touching raw foods such as meat, poultry, and vegetables, or even after touching the nose or face or any contaminated surface, and sterilize And cleaning work surfaces and food preparation and cooking tools.

2- Check your food sources and their suitability:


Certainly when doing the shopping process, make sure of the food sources and keep them properly, and always make sure to buy fresh food, especially with regard to meat and poultry, and always make sure that the food is ready and read the expiration date on it.

3- Separate raw food from ready-to-eat food:


Separate raw foods that need to be cooked before eating them, such as poultry and meat, from ready-to-eat foods, such as: bread, salad, and fruits. Keep them in separated boxes in the refrigerator and away from each other so that the food is ready in the upper shelves, and raw food such as poultry with the lower shelves, in order to reduce contact between them, and reduce the chances of pollution.

4- Make sure to keep food at appropriate temperatures:


Each type of food has temperatures that are appropriate for its preservation, and the temperature of the refrigerator should be less than 5 ° C, and the degree of freezing (freezer) should be less than -18 ° C.

5- Be careful when defrosting frozen foods:


You must make sure that the frozen food does not dissolve at normal room temperature and leave it for an extended period of time.
And do not use the method of soaking in hot water for a long time at the normal room temperature for dissolving, because it may be an ideal environment for the multiplication and spread of germs, but we advise you to dissolve it inside the refrigerator and before using it with a sufficient period of time. If you thaw a variety, and do not use it, do not freeze it, but rather try to cook it and then store it in the refrigerator.

6- Wash vegetables and fruits thoroughly:


Always wash and clean vegetables and fruits with running water from the tap, and rub them thoroughly before using them, especially when making salads and ready-to-serve foods. And avoid using soap or detergent in it. We may not advise you to wash raw meat and poultry, but only cook them, as this will not be effective in killing germs and bacteria in them, but may help spread them in your kitchen.

7- Use different cutting boards:


Always try to allocate a cutting board for raw foods such as meat, and another plate for ready-made foods such as vegetables, fruits and bread, and preferably distinguish them with colors, so the red is for meat, for example, while white is for vegetables and fruits. The same applies to knives and tools used in preparation. It is always preferable to wash and sterilize them before transferring their use between foods of different types.

8- Cooking at suitable temperatures:


When you cook or heat food, make sure that the temperature on which it is cooking is appropriate to kill all harmful germs, and always make sure that the food is ripe, especially meat, as it is always best to check its medium to make sure it is well cooked. As for the process of heating food, it must be done Heat it at a temperature of not less than 70 degrees Celsius and for at least two minutes.

9- Keep the remaining food in the refrigerator:


It is preferable that the leftovers be cooled in the refrigerator or freezer no later than 90 minutes after they remain at the normal room temperature, and of course it is preferred that they be consumed within two days.

10- Always make sure to wash the preparation, cooking and disinfecting surfaces before and after use:


In addition to soap and warm water, it is always preferable to use a sterile substance, such as chlorine, to ensure that all harmful germs are killed. And always make sure to replace the wash sponge and sterilize it constantly, it is an ideal place for the growth and reproduction of bacteria. The same applies to towels and towels used always in the kitchen, as you have to wash them constantly and make sure to dry them well.
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