Food poisoning is a significant public health problem in the US. Recently, the Food and Drug Administration (FDA) has reported outbreaks of Listeria and salmonella. But How can food poisoning be prevented?. El Correct food management and hygiene habits in the kitchen with a key to prevention.
Experts say that Most infections can be prevented by avoiding at least six habits that put health at risk.. The most important thing is to maintain habits for correct food handling and preparation, such as skipping hand washing or not using a meat thermometer.
Although they seem obvious, simple practices such as washing hands for 20 seconds, cooking at the correct temperature, rapid refrigeration, and preventing cross-contamination are key to a more effective defense against foodborne illness.
1.- Hygiene
Wash your hands before and during the food preparation process It is essential especially when handling raw meat and seafood. Skipping this step makes it easier for food to become contaminated and germs to enter the body.
The recommendation is to wash with soap and water, rubbing vigorously for at least 20 seconds (including between fingers and under nails), not only before and after cooking, but also after using the bathroom and before eating.
2.- Not cooking food well
A common cause of food poisoning is the consumption of undercooked foods (chicken, meat), as this allows infection-causing bacteria such as Salmonella and E. coli to survive.
One of the ways to prevent this is by respecting food cooking processes and using a food thermometer to ensure that the meat reaches the minimum recommended internal temperature.
Recommended temperatures are for Chicken 165°F, Ground Beef 160°F and Steaks 145°F.
3.- Inadequate storage
When there are leftovers, it is necessary to refrigerate them as quickly as possible, since bacteria multiply quickly in the “danger zone” (4 °C to 60 °C). Leaving hot food to cool in the open air allows bacterial proliferation.
USAD advises that leftovers should be refrigerated within two hours and keep the refrigerator temperature at 40°F (4°C) or lower.
4.- Cross Contamination
Cross contamination is one of the most common causes of poor practices in the kitchen. For example, using the same cutting board for different foods or rinsing raw chicken, spreading germs like Salmonella onto surfaces and hands.
Kitchen boards should be sanitized regularly and it is recommended to use different cutting boards for different types of food.
5.- Do not mix types of protein
When storing food, it is recommended to organize poultry, fish and raw meat, separate from other items in the refrigerator, on the counter and in the freezer. Liquids from raw meats can spill onto other foods, causing contamination. A practical solution is to use airtight glass or plastic bags or containers.
6.- Avoid preparing delicate recipes too far in advance
When recipes are prepared with eggs, dairy products, fish and shellfish, there is a risk that if they are left at room temperature for more than two hours, bacteria will proliferate. They should be served as soon as they are ready or keep delicate ingredients refrigerated until the last moment.
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