How to Prevent Food Poisoning

As in the previous blog, I had talked about food poisoning and its typical symptoms, here let’s proceed to precautions when taken, can help in preventing food poisoning. 

Basic Precautions 

Foods of animal origin are the most vulnerable to contamination. The muscles of healthy animals are liberated from microscopic organisms, yet they give a rich culture medium to the development of microbes picked up in handling and processing. The skin keeps microbes from entering the tissue of a living creature, yet microorganisms can be moved from the skin to the muscle when the carcass is cut up. Meats that are dressed with skin, for example, poultry, are the most inclined to decay since microscopic organisms stay on the skin in spite of intensive washing after the butcher. 

Be cautious when taking care of meat, fish, shellfish, and particularly poultry. Wash hands altogether with heated water and soap before beginning any food preparation, and rehash as essential all through the procedure. Additionally, remove rings, and ensure fingernails are clean before and after the food preparation. 

Always get raw foods far from different foods, and separate starchy food sources and dairy items to forestall cross-contamination.  Ensure raw foods don’t contaminate cooked foods, either straightforwardly by contact or in a roundabout way (for instance, by letting meat juices contact different nourishments)—spot crude foods in sealed containers.   

Wash your dishcloth or sponge with boiling water and cleanser after each utilization. This will keep away the chance of cross-contamination and the spread of microbes.

Keep food refrigerated. If you don’t plan to eat food following setting it up, refrigerate or freeze it. Never leave for longer than 2 hours at temperatures between 45℉ (7℃) and 140℉ (60℃), which are perfect for bacterial development. Always cook hamburger to an interior temperature of 160℉ (70℃). 

Utilize hot, soapy water to thoroughly wash food preparation surfaces, for example, chopping boards and countertops. Never permit prepared food to contact an unwashed surface where hints of unprocessed food remain. Wash plates and utensils utilized for raw meat or poultry before using them for cooked meat or other food. Wash and clean your meat thermometer after each utilization. 

You can’t see or smell most microorganisms that may make you sick. Tasting is dangerous and won’t let you know whether a food is risky. For individual organisms, for example, specific varieties of E.coli, even a little taste may make you wiped out. That is the reason the best counsel is: When in question, toss it out.!

In my next blog, we’ll talk about good and bad germs and how can we identify what our poison is. Stay in touch. 


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