May 9, 2022
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10 effective ways to avoid food poisoning this summer

10 effective ways to avoid food poisoning this summer

Summer is a wonderful time of the year. This time pleases us with holidays and vacations, brings sunny days, fresh fruits, vegetables “from the garden”, writes Futurity.

But, unfortunately, it is during this period of the year that most food poisoning occurs. During the summer period, the most favorable conditions are created for the preservation and reproduction of pathogenic bacteria in the environment.

Therefore, even the usual foods in the summer are more dangerous than at any other time of the year.

The most sensitive to food poisoning are children, the elderly and patients with gastrointestinal diseases. Their poisoning often proceeds in a more severe form.

The first symptoms already appear 20 minutes after eating. These are nausea, vomiting, diarrhea, abdominal pain, fever, chills.

What to do to avoid food poisoning in hot weather? The rules are very simple and, for the most part, well known, you just need to not neglect what some used to consider trifles:

To avoid problems, you should follow some rules:

  • Wash your hands before eating. This phrase is familiar to all of us since childhood. However, it has not lost its relevance to this day. You can only take food with clean hands.
  • Do not purchase products in places of unauthorized trade. Not only are all these products stored with violations of the temperature regime, but you also cannot be sure that they were produced in compliance with the norms of the technological process.
  • Don’t buy expired food. This is especially true for meat and dairy products.
  • Be sure to observe the food storage conditions: temperature, light conditions, humidity, etc.
  • Do not store raw and finished products together. Use different cutting boards and different knives to handle these foods.
  • Be sure to conduct long-term temperature processing of food. Remember: many microorganisms and their toxins die at high temperatures.
  • Thoroughly wash foods that are consumed without subsequent heat treatment: vegetables, fruits, herbs. To avoid infection, they need to be held for 10 minutes in a 10% solution of table salt or in a 3% solution of acetic acid. Then rinse under running water.
  • Do not store perishable foods and salads at room temperature for more than 2 hours. Season salads with mayonnaise immediately before use. Also, you can not mix fresh and leftover products from yesterday.
  • Under no circumstances eat unfamiliar mushrooms – only known ones and only after double heat treatment.
  • When buying products in vacuum packaging, pay attention to its integrity. Even with small gaps, refuse to buy.

The same goes for canned goods. Rust on a metal can, dents, lack of a label are the first signs that should alert you.

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