Teresa María González Márquez offers 10 tips for food safety this summer

 

 

 


/COMUNICAE/

It is important to know that food poisoning is more common in summer than at any other time of the year. This is because bacteria grow faster in warm and humid climates. In appropriate conditions, bacteria can rapidly multiply and contaminate food

Unfortunately, it is not always known when the food is contaminated – it will usually look, smell and know normal, putting food poisoning at risk.

A large number of Spaniards do not follow basic rules in their feeding and poison each summer, and some people are more at risk than others. Pregnant women, the elderly, young children and people with chronic diseases, who are at special risk.

 

Be careful when preparing, storing or serving food, especially during the warmest months of the summer, the best way to prevent food poisoning is to follow 10 easy Nutritional tips.

Here are 10 good tips to prevent food poisoning for this summer:
First advice:
Adjust the thermostat. Make sure the temperature of the fridge is less than 5°C and keep the freezer between -15°C and -18°C. Enjoy the fridge with clean ice or ice bags and change them regularly. Keep fresh salads and safe meat in the refrigerator or in the fridge at 5°C or less until cooked or served.

Second advice: Take the food home quickly. Bring cold, frozen or hot food directly home in isolated containers.

Third advice: Keep the food warm. If you do not want to cool food immediately, you have to keep them warm at 60°C or more. Reheat foods well so they are steamed (over 75°C) or boiling.

Fourth Council: Don't let hot foods cool completely before refrigerating. It is important to put hot foods in the refrigerator or freezer as soon as the steam stops up. First, it should cool quickly by dipping the container into ice or in a cold water bath. Then food should be divided into smaller and shallow containers so that they cool more quickly in the refrigerator. Podcast ingles diario

Fifth tip: The meat, chicken and cooled raw seafood should be kept away from cooked foods. When raw meat bacteria reach cooked foods can cause food poisoning. So you should place raw meat under other foods in the refrigerator and not let raw meat juices go over other foods. Different cutting boards should be used for raw and cooked foods, or wash between uses. You need to wash your hands well after touching raw meat.

Sixth tip: Important defrost frozen foods well. Unless the food is made to be cooked from frozen foods (the package instructions must be checked), make sure they are frozen before cooking.

Seventh advice: The refrigerator should not be filled too much. It is always important to have enough space for air circulation inside the fridge because it is important for effective cooling. A good advice if you are going to attend to a multitude of people is to keep the drinks on ice or in an insulated fridge and reserve the space of your fridge for food.

Eighth advice: You should not forget to keep the leftovers safely. It is important to keep the leftover food in the refrigerator immediately to the food and eat them between three and five days. If you do not plan to eat them within this time, you should freeze immediately.

Ninth advice: Important to know when to throw the food. No food should be eaten outside the fridge for more than four hours, especially poultry, meat, seafood, cooked rice and cooked pasta.

Tenth advice: You need to avoid manipulating food when you don't feel well. If you have diarrhea, vomiting, sore throat with fever, fever, or jaundice, or infectious skin diseases, you should avoid manipulating food and consulting a doctor if the symptoms persist.

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Teresa María González Márquez offers 10 tips for food safety this summer

Teresa María González Márquez offers 10 tips for food safety this summer

It is important to know that food poisoning is more common in summer than at any other time of the year. This is because bacteria grow faster in warm and humid

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2024-05-20

 

Teresa María González Márquez offers 10 tips for food safety this summer
Teresa María González Márquez offers 10 tips for food safety this summer

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