Keep in mind the following precautions to avoid food poisoning.
Did you know that there are “invisible invaders” all around us, just waiting for the right moment to attack? They are alive and sneaky, and before you know it, they are in your house, in your kitchen, and worse, in your food. Without realizing it, you might have invited them in yourself when you bought a can of tuna from the store or when you brought home fish that looked delicious at the market.
Although these unwanted microbes are undetectable by sight, smell or taste, they represent a potential hazard to your health. They range from bacteria to viruses and are the number one cause of food poisoning. Food poisoning symptoms vary according to the type of microbe, but they include nausea, vomiting, stomach ache, diarrhea, and in severe cases, can progress to dehydration leading to death.
There are two types of food poisoning: one that comes from toxins made by certain bacteria in food itself, and another that is caused by bacteria which multiply inside your body after you have eaten contaminated food. The second type has a slower onset and is usually milder than the first type.
So, to prevent food poisoning, we need to take strict measures to keep microbes out of our food from the start and to prevent bacteria in food from growing and multiplying. Bacteria show diversity in their means of survival. For instance, some flourish in warm temperatures, such as when food is left out of the refrigerator for too long. Therefore, prompt refrigeration of leftovers is a must. Other microbes are capable of thriving even in refrigerators, so it is important to make sure that the food is already properly handled and cooked before refrigerating it.
Some bacteria grow where there is no oxygen surrounding them, such as in canned foods, causing a type of poisoning called botulism that leads to blurring of vision, difficulty in swallowing and can progress to paralysis. Don’t buy bulging canned foods at the supermarket, because this is an indicator of food infection. When preparing home ‘canned’ foods such as jams, thoroughly wash the fruit first, because this type of bacteria resists boiling and refrigeration and flourishes in jars, where there is no oxygen. The only way to prevent the bacteria is by washing the fruit very well from the start.
Food poisoning is also caused by viruses such as Hepatitis A, which can come from fish and shellfish that are stored in contaminated water. It can also be contracted from food handlers infected by the virus. Therefore, choose reputable fish markets and restaurants.
Food will never be completely free of microbes, but the key point is to keep the amount of microbes minimal so that our immune systems can protect us. It is also important to know that contaminated food isn’t the only reason you could fall ill, because microbes are also present on our hands, on kitchen cutting boards and even kitchen cutlery. That’s why you should always thoroughly wash your hands and everything you use for cooking. If you follow strict guidelines when buying and handling food, you can kiss those microbes good bye.
AVOID FOOD POISONING!
Supermarket Tips
• Always look at the expiry date to make sure the product is not expired.
• Buy frozen foods last so that they remain frozen until you get home.
• Don’t buy swollen, leaking or torn packages.
• Put frozen foods in the freezer and perishable foods in the refrigerator immediately after you get home.
• Don’t buy foods in cans that are bulging or distorted.
• When buying fresh fish, buy only the ones in direct contact with the ice.
• Buy only fresh looking fruits and vegetables.
• Be an active consumer by informing the authorities if you see an expired, leaking or swollen product on the shelf.
Cooking and Kitchen Tips
• Wash hands, cutting boards and cutlery thoroughly before cooking and in between handling raw and cooked food to prevent the transmission of microbes from the raw food to the cooked food.
• If your hand is cut or you have an infection, don’t cook.
• Thaw food in the refrigerator overnight, or in the microwave, or under cool running water. Do not thaw at room temperature.
• Place packages of raw meat, fish or poultry on a plate during defrosting to prevent them from dripping on anything else. Raw juices often contain microbes.
• Don’t thaw and then refreeze the same food.
• Use plastic cutting boards, not wooden ones, because bacteria can more easily hide in the grooves caused by the knife on wooden boards.
• Cook ground meat until it is no longer pink.
• Drink pasteurized milk.
• Immediately refrigerate leftover food.
• Heat leftovers thoroughly before eating.
• Wash fruits and vegetables thoroughly under running water.
Did you know that there are “invisible invaders” all around us, just waiting for the right moment to attack? They are alive and sneaky, and before you know it, they are in your house, in your kitchen, and worse, in your food. Without realizing it, you might have invited them in yourself when you bought a can of tuna from the store or when you brought home fish that looked delicious at the market.
Although these unwanted microbes are undetectable by sight, smell or taste, they represent a potential hazard to your health. They range from bacteria to viruses and are the number one cause of food poisoning. Food poisoning symptoms vary according to the type of microbe, but they include nausea, vomiting, stomach ache, diarrhea, and in severe cases, can progress to dehydration leading to death.
There are two types of food poisoning: one that comes from toxins made by certain bacteria in food itself, and another that is caused by bacteria which multiply inside your body after you have eaten contaminated food. The second type has a slower onset and is usually milder than the first type.
So, to prevent food poisoning, we need to take strict measures to keep microbes out of our food from the start and to prevent bacteria in food from growing and multiplying. Bacteria show diversity in their means of survival. For instance, some flourish in warm temperatures, such as when food is left out of the refrigerator for too long. Therefore, prompt refrigeration of leftovers is a must. Other microbes are capable of thriving even in refrigerators, so it is important to make sure that the food is already properly handled and cooked before refrigerating it.
Some bacteria grow where there is no oxygen surrounding them, such as in canned foods, causing a type of poisoning called botulism that leads to blurring of vision, difficulty in swallowing and can progress to paralysis. Don’t buy bulging canned foods at the supermarket, because this is an indicator of food infection. When preparing home ‘canned’ foods such as jams, thoroughly wash the fruit first, because this type of bacteria resists boiling and refrigeration and flourishes in jars, where there is no oxygen. The only way to prevent the bacteria is by washing the fruit very well from the start.
Food poisoning is also caused by viruses such as Hepatitis A, which can come from fish and shellfish that are stored in contaminated water. It can also be contracted from food handlers infected by the virus. Therefore, choose reputable fish markets and restaurants.
Food will never be completely free of microbes, but the key point is to keep the amount of microbes minimal so that our immune systems can protect us. It is also important to know that contaminated food isn’t the only reason you could fall ill, because microbes are also present on our hands, on kitchen cutting boards and even kitchen cutlery. That’s why you should always thoroughly wash your hands and everything you use for cooking. If you follow strict guidelines when buying and handling food, you can kiss those microbes good bye.
AVOID FOOD POISONING!
Supermarket Tips
• Always look at the expiry date to make sure the product is not expired.
• Buy frozen foods last so that they remain frozen until you get home.
• Don’t buy swollen, leaking or torn packages.
• Put frozen foods in the freezer and perishable foods in the refrigerator immediately after you get home.
• Don’t buy foods in cans that are bulging or distorted.
• When buying fresh fish, buy only the ones in direct contact with the ice.
• Buy only fresh looking fruits and vegetables.
• Be an active consumer by informing the authorities if you see an expired, leaking or swollen product on the shelf.
Cooking and Kitchen Tips
• Wash hands, cutting boards and cutlery thoroughly before cooking and in between handling raw and cooked food to prevent the transmission of microbes from the raw food to the cooked food.
• If your hand is cut or you have an infection, don’t cook.
• Thaw food in the refrigerator overnight, or in the microwave, or under cool running water. Do not thaw at room temperature.
• Place packages of raw meat, fish or poultry on a plate during defrosting to prevent them from dripping on anything else. Raw juices often contain microbes.
• Don’t thaw and then refreeze the same food.
• Use plastic cutting boards, not wooden ones, because bacteria can more easily hide in the grooves caused by the knife on wooden boards.
• Cook ground meat until it is no longer pink.
• Drink pasteurized milk.
• Immediately refrigerate leftover food.
• Heat leftovers thoroughly before eating.
• Wash fruits and vegetables thoroughly under running water.
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