How to avoid poisoning
Healthy Eating And Diet / / April 30, 2016
Food can be contaminated in many different ways.Some fresh foods (e.g., not adequately washed or rotting) to preservation or handling and packaging production may already contain a harmful bacteria or parasites.Microbes can spread in the packaging if foods are not handled properly.Failure to comply with the rules of preparation and storage of food may cause its further dangerous pollution.Proper handling and cooking of food significantly reduces the risk of foodborne illness.
Food sources poisoning
Any products may be contaminated.high-risk products - is: red meat, poultry, eggs, cheese, dairy products, raw greens, raw fish or shellfish (or a variety of other seafood).
Poor processed food and unsafe food can cause infection (foodborne illness) in the body consuming these foods a person.Symptoms of foodborne illness vary, but usually include stomach problems.Foodborne disease can be serious and life-threatening, particularly in young children, the elderly, pregnant women and people with weakened i
- Wash your hands before and after meals.
- Wash your hands thoroughly after using the toilet or changing diapers.
- Wash your hands after touching animals, including domesticated.
- Thoroughly wash all cutting boards and utensils with hot water and soap after handling any product (preparation of each food item), before moving on to the next food item.
- Wear gloves when preparing food if your hands have any cuts or sores.
- Avoid contamination of food - carve and cook meat separate from other foods, poultry and seafood, and always wash your hands, utensils and cutting boards after coming into contact with these products.
- Cook until the respective temperature eggs until whites and yolks are cooked.Fish in the cooking process should be opaque and flake easily.Red meat and poultry should reach an internal temperature of 71 degrees and 82 degrees Celsius respectively.Their residues must be preheated at least at the temperature of 74 degrees Celsius.
- Some products - such as meat and poultry - should be frozen if they are not used within 1-2 days.These residues should be kept in the refrigerator for 2 hours.Keep frozen foods in the freezer until they are ready to be thawed and cooked.
- Make sure not to use outdated food, packaged food with a broken seal and the banks, which have a convex (bulging).Do not use foods that have an unusual odor, or (at the opening), a spoiled taste.
- Learning to understand the labeling of food
- GMO food products: what are they dangerous?
- Useful and harmful products for liver
- read labels on products, or how to identify harmful food additives
- prepared home-canned foods in clean conditions and very carefully.Many products improper preservation are the most common cause of botulism (heavy toksikoinfektsionnogo disease characterized by damage to the nervous system, primarily the spinal cord and the medulla oblongata, which occurs with a predominance of the bulbar and oftalmoplegicheskogo syndromes. Developed as a result of ingestion of water, food or aerosol containing botulinum toxinproduced by the spore-forming rod Clostridium botulinum. The toxin affects the motor neurons of the spinal cord, from which develops progressive acute respiratory failure and disturbed innervation of muscles, but primarily affects the mucous membranes of the respiratory tract and the gastrointestinal tract, lungs and skin. from human infection to a person notIt transmitted. Despite the fact that the botulism registered less often than other intestinal infections and poisoning, and it is to this day still remains a life-threatening disease).