Food poisoning is a very common and very annoying health issue. In some cases, it can be truly dangerous, but most of the time, it just makes a person very inconvenienced and exhausted, because the symptoms… well, we all know what symptoms a food poisoning has, and we all know how awful they feel. Sometimes, it happens because of something we ate outside, or ordered to be delivered, so we can not affect the process of making it and storing ingredients, but it can be caused by homemade meals too. However, there are many ways to lessen the chance of that happening, and here are some of them.
Knowing what food is the most sensitive
Bacteria develop and spread faster on some types of food than on others. The foods that are especially susceptible to bacterial development are meat, poultry, dairy products, eggs, meat products, fish, and other seafood. If they become infected with bacteria and are then left at temperatures between 5° C and 60° C, which is the range of temperature that causes bacteria to multiply much faster, they can easily cause food poisoning.
Food poisoning is more common in the summer
Bacteria love warmth. The ones that usually cause food poisoning thrive at 32 ° C to 43° C and develop much faster at those temperatures. They also need moisture, so humid summer air is ideal for them. So it is important to keep all the food stored in dry and cool places (unless, of course, it is something that is specified to be stored differently).
The Four C-s of food safety
Hygiene, hygiene, hygiene! We could repeat it a hundred times and still it would not be too much. One of the main causes of food poisoning are unwashed hands. Such a simple little thing, and yet so destructive to our health (in many many ways). You should always wash your hands with warm water and soap before coming into contact with food, and also after coming home from outside, using the toilet, playing with petc, etc.
Cross contamination is another major cause of food poisonings. Chicken is the best example. For example, bacteria causing salmonella can get transferred, from the cutting board you used to cut the chicken to all other food you might cut and that might not get cooked or baked enough to kill the germs. So it is very important to keep raw meat away from direct contact with the other food.
Storing food at appropriate temperatures is one of the most important things when it comes to preventing food poisoning. To put it simply, if it is too cold for bacteria to function, they cannot develop and harm you. If you have some food items you are not planning on using immediately, such as meat, the best thing is to freeze it, and once you unfreeze it, you should not freeze it again. Food that can go bad easily and leftovers should be stored in the fridge as soon as possible.
It is important to let your food cook or bake completely, no matter whether you are in a rush, hungry, or like your meat very rare. One way to check is it done is to use the thermometer to check the internal temperature of the meat, because the temperature of at least 75° should kill the bacteria.