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METHODS OF PROTECTION FROM FOOD POISONING
The reason food poisoning in Turkey is common in summer is that with increasing temperature, harmful microorganisms can reproduce and reproduce more easily in Turkish food. Meat, milk, seafood and eggs are most responsible for food poisoning. Food poisoning within an average of half an hour to 72 hours; symptoms such as nausea, vomiting, watery or bloody diarrhea, abdominal pain, cramps and fever can develop. So, what mistakes do we need to avoid to avoid food poisoning?
Turkey Medicals member and Nutrition and diet expert informs us 10 measures to be taken against food poisoning explained.
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WASH YOUR HANDS FREQUENTLY
During the day, we come into contact with our hands on all kinds of surfaces that are a factor of disease. As a result, many diseases can be transmitted from our hands. For example, when a person who enters the sink does not wash their hands according to the rules, all harmful microorganisms remain in their hands.
Contact with dirty hands also leads to the transmission of disease-causing bacteria and viruses into food. It’s called cross-contamination. Therefore, you should wash your hands with soap for at least 20 seconds, especially before touching any cooked or uncooked food.
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KEEP RAW MEAT AWAY FROM OTHER FOODS
When shopping, preparing or storing food, keep raw red meat, poultry such as chicken, fish and shellfish away from other foods.
Because salmonellla, which breeds easily in such meat that is raw, E.bacteria and viruses, such as coli, staphylococcus aureus, can develop food poisoning when they infect vegetables and fruits. Also, the board on which you cut meat and the board on which you cut vegetables are not the same.
Again, the knives where you cut meat, the places where you put the meat, and your hands; be sure to wash them with soapy hot water before starting cooking. In this way, you prevent cross-contamination.
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DO NOT THAW AT ROOM TEMPERATURE
Do not keep foods that are not resistant to high temperatures (red meat, poultry, fish, milk, cheese…) for a long time at temperatures above 5 degrees on average. The average temperature in the room is around 21-22 degrees, and food in this environment quickly produces harmful bacteria during their stay outside.
For this reason, do not defrost the dull meat that you have removed from your freezer at room temperature. Make sure your dull meat dissolves in the fridge the day before cooking.
If you have a microwave oven, defrost it with a defrosting program and then cook quickly. If you do not have a microwave oven, quickly thaw it in running warm water and cook it again without waiting. Another important point to pay attention to is not to re-freeze thawed meat.
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DO NOT FILL YOUR REFRIGERATOR
In normal non-freezing parts of your refrigerator, the temperature should not be above 5 degrees, because as the temperature increases, harmful microorganisms will multiply and multiply. In addition, you should place the food in the refrigerator so that the cold air can circulate comfortably inside and do not fill it.
Because if you fill the refrigerator too much, the cold air inside does not affect every nutrient to the same degree, and as a result, microorganisms begin to breed in food. Do not open the cabinet door too often, especially in hot seasons, leading to an increase in the temperature inside.
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DO NOT LEAVE IN THE REFRIGERATOR FOR MORE THAN 1-2 HOURS
Do not leave poultry, especially red meat and chicken, in the refrigerator for more than 1-2 hours after purchase; either cook it or quickly lift it into the freezer. Otherwise, microorganisms that can cause food poisoning can multiply and reproduce quickly.
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PAY ATTENTION TO EXPIRATION DATES
Never consume foods that have expired, even if their appearance and smell do not change in any way.
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DO NOT TAKE IT IF IT IS SWOLLEN OR CRACKED
Make sure that the cans are not heavily pulsed, swollen or cracked, and do not buy these products. It’s important that the cans you make at home don’t get any air during construction. Because in airborne products, harmful microorganisms that cause us to be poisoned breed.
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DO NOT WASH THE EGG WHEN PLACING IT IN THE REFRIGERATOR
Eggs can be very dangerous if they are not bought and stored in appropriate conditions. Salmonella and E. Make sure that there is no animal feces and dirt on the egg so that bacteria such as Coli do not infect it. Again, do not take cracked eggs for the same reason.
Also never wash and lift in the fridge. The reason for this is that after washing, the pores on the eggshell open, causing disease-causing microorganisms to quickly enter the egg.
You should wash and cook the egg immediately before use and wash your hands thoroughly after touching the egg so that it is not particularly perplexed.
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LET THE MEAT BE WELL COOKED
Raw meat, such as salami, bacon and raw meatballs, or preferably undercooked meat, also pose a risk of infection by bacteria. For example, salmonella in chicken meat, which is undercooked, is also a type of E.coli bacteria can reproduce. For this reason, make sure that the meat is well cooked so that the bacteria disappear.
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WASH THOROUGHLY BEFORE PREPARATION
Food poisoning is a table that occurs as a result of the consumption of foods that are related to the count (transmitted by the factor of the disease). For this reason, wash the kitchen utensils and surfaces that you use to cook the food very well with detergent before preparing the meal.
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