How to avoid food poisoning?

The term ” food poisoning ” is used to describe a group of symptoms resulting from eating foods contaminated with bacteria or toxins produced by these organisms, and food poisoning is caused by eating foods contaminated with different types of viruses, germs, parasites and toxic chemicals.

Food poisoning is usually defined as a sudden medical condition whose symptoms appear within a short period of time on one or several people after eating a healthy food that is not healthy, and the symptoms of food poisoning appear as nausea, vomiting, diarrhea, and cramps in the stomach and intestine, and in some cases of food poisoning the symptoms appear as a paralysis In the nervous system beside intestinal disorders.

Symptoms of infection, hyperthermia, intensity, and the time required for symptoms to appear vary according to the causes of poisoning and the amount of food eaten by humans.

How to avoid food poisoning?

The most food poisoning Foods:

What are the foods that cause food poisoning?

  • Poultry and raw meat
  • Raw or less ripe eggs
  • Canned sausages and meat
  • Mayonnaise
  • Rotten fish
  • Unpasteurized cheese and milk
  • Dirty or thoroughly washed vegetables

How to avoid food poisoning?

Everyone should take the following steps to avoid or reduce the chance of developing food poisoning:

Shop wisely

  • Food safety starts at the supermarket, so it is necessary to check the manufacturing dates of all products and ensure that the food is stored at the correct temperatures.
  • Putting meat and poultry products in separate bags to avoid touching raw meat of any other food product during shopping
  • Leave the purchase of cold products to the end of shopping
  • Store all foods properly and quickly when you return home

Cleanliness, then cleanliness

  • Wash hands thoroughly with hot water and antibacterial soap before and after preparing food, especially after handling raw meat.
  • Wash towels for household utensils and tea wipes, and dry them well before using again, so as not to cause germs to accumulate on them.
  • Always wash hands after handling pets (especially reptiles, turtles, and birds) and after using the bath or holding a litter
  • It is very important to keep your kitchen counters and other food preparation areas clean, especially when preparing severely damaging food ingredients such as meat, poultry, and eggs.
  • Be sure to rinse ponds after washing raw meat products
  • Use separate cutting boards to prepare raw meat, poultry and vegetables.
  • Keep these plates separate to avoid any possibility of contaminating bacteria from crossing meat to other food products

Defrost the meat

  • Like any perishable food, we can find bacteria on raw or uncooked meat and chicken, which may cause us to become ill.
  • That is why we must treat raw poultry with extreme caution to avoid transferring germs to other foods cooked or raw like salads. For example: Not to chop vegetables on an unwashed cutting board after using them to cut raw chicken.
  • Be careful not to use the same knife and cutting board when preparing raw salads and chicken, as it is not sufficient to wipe the knife with a piece of cloth after using it with raw meat to cut vegetables with it after that, and the importance of this to the possibility that the pathogenic germs remain stuck to the knife even after wiping it And then you move to other foods.
  • This is called cross-contamination, during which Salmonella and E. coli bacteria, for example, are transferred from raw meat to salads.
  • You must refrigerate or icing the chicken as soon as you buy it, keeping the basic packaging you bought in.

Choose chicken and cook it

  • The pinkish liquid in the fresh chicken envelope does not indicate a low quality and is not blood. Most of it is made up of water that the chicken absorbed during the freezing process.
  • The color of the chicken skin ranges between light cream and yellow, depending on the type of feed that was eaten. This is not a measure of nutritional value, taste, freshness, or fat percentage.
  • If you suspect the smell of chicken, do not use it.
  • Toss the chicken and dispose of the waste directly to avoid contamination and bad odors in your kitchen.
  • Marinated chicken can be kept in the fridge for two days; after that, any uncooked marinated chicken must be disposed of.

Ready eating

When purchasing ready-cooked (or cooked) or fast food meat, the following must be observed to avoid food poisoning:

  • The food is hot when bought and eaten within two hours
  • To be kept in the refrigerator in a closed container, provided that it is taken within 3-4 days as a maximum

Safe ways to melt frozen chicken

  • Most housewives used to melt meat and chicken on the counter of the kitchen at night to wake up in the morning and be ready to cook
  • This method is completely wrong, and may sometimes be a cause of infection with certain diseases and complications resulting from the growth of bacteria on the surface of foods, as a result of leaving it at room temperature for long hours
  • To properly dissolve the freezers, their temperature should not exceed 4 ° C, which requires that no frozen foods or even cooked foods or any foods be left outside the refrigerator for a period of more than an hour or two.
  • Defrosting on a refrigerator shelf is the best way to melt frozen foods, so that you don’t lose many nutrients
  • The coldness of the refrigerator limits the possibility of the growth of bacteria inside, and the advantage of this method is that it is the only way that allows the freezing of foods after they have been thawed, even if they lose some of their taste, but it remains a safe method
  • Make sure to choose the appropriate spot in your refrigerator to melt the freezers, so do not put it between the accumulated items, so the temperature will decrease and affect the safety of the food.
  • Be sure to put meat and poultry in a covered dish so as not to contaminate or contaminate other foods
  • It’s always better to pick a cooler spot, and it’s often on the top shelf of your refrigerator
  • Every half kilo takes approximately 8 hours to melt inside the refrigerator, and the timing may vary from one refrigerator to another