6 rules for food safety good to know in the kitchen

 
Millions of people around the world get sick annually because of the foods that you consume. Foods that are not expired and looking good are welcoming hosts for dangerous bacteria that lead to serious health problems. Nothing can guarantee 100% sigurata in the face of such enemies, but the risks may be lower if you know some basic rules.
 
 
 
 
 
 
 
 
 
 
 
 
 
 

1. Use a thermometer for refrigerator

 Dangerous bacteria grow and multiply “hot”. The simplest and secure way to prevent this is to keep foods to a temperature not exceeding 4 degree Celsius. And for that you need a thermometer for fridge which ensures that you get the optimal temperature.
 
 
 
 
 

2. Don’t decongela foods at room temperature

 
Foods should not sit on the countertop in the kitchen more than 2 hours. Otherwise, enter into an area considered dangerous, into which the core is frozen or their remains, and the outside surface heats up and can pass as a temperature of 4 degrees Celsius, that is exactly the threshold at which bacteria begin to multiply rapidly. If you hurry to decongelezi food, use the microwave or a container with cold water, changing the water every half hour. Thawed food should be used immediately.
 
 

3. Use different raw meat choppers, vegetables and cooked products

 
Bacteria in raw meat such as chicken or fish can contaminate other foods if you use the same cutting board. The simplest is to invest in a whole set of chipper wood and plastic each intended for a specific ingredient.
 

4. Cook the ingredients at the right temperature

 
Always check with a meat thermometer if the steak is ready to be removed from the oven. Each type of meat has an ideal temperature for cooking. For example, the chicken is cooked thoroughly at temperatures from 73 c-74C up, and pork or beef from 63 c, depending on how well browned meat and want to be the type of meat. Categories of risk, which may be the easiest disease due to an improperly cooked steaks are pregnant women, children, the elderly and the chronically ill.
 
 

5. Avoid unpasteurized milk and cheese from unpasteurized milk that are used less than 60 days

 
Regardless of the type of milk, if it is not pasteurized (went through a special heat treatment) to destroy germs and bacteria, it is dangerous. Unpasteurized milk can develop over 10 types of bacteria which makes it unhealthy for the body. Cheeses produced from raw milk needs to be seasoned more than 60 days for the salt and acidity to produce effects and destroy pathogens.
 
 

6. Do not consume food (meat, eggs, fruits and vegetables) cooked or sliced who stayed at room temperature longer than two hours

 
 
The rule applies for the same reason that it’s not good to decongelezi foods at room temperature. 
Likely to develop at their surface a series of dangerous bacteria, even if the food had been cooked before. 
The time limit shall be reduced even more if the ambient temperature is more than 32C.
 
Take care of your health ….
Source: Foodstory 
 
 
 

© 2015 – 2016, Tina.

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