Habits of good food hygiene

It is essential to take care of food hygiene to prevent food spoilage and possible poisoning. Taking good care of the conservation and handling of the products, We ensure that these do not lose flavor during the processes.

On the other hand, we prevent the growth of pathogenic microorganisms that could cause diseases in the digestive tract. What should you keep in mind? Below we detail it.

How to maintain good food hygiene: 6 habits

Cleaning

It is essential to take care of the cleaning of the products and the utensils that will be used during handling. Thus, Hands should be washed before coming into contact with food.

Knives and cutlery should be well cleaned too, and it is preferable that they be washed in hot water to eliminate food debris and possible bacteria.

Proper hygiene of kitchen utensils is decisive to maintain food safety.

Cooked

Another important factor when we talk about food hygiene is cooking itself. The high temperatures serve to improve the flavor of the preparations and to eliminate the bacteria and pathogenic organisms existing in them.

As detailed in a publication in the medical journal Epidemiology and Infection, heat is used in industry to improve food preservation, and The cooked itself can perfectly fulfill this function.

However, care must be taken with food overheating. Once is more than enough so that the product does not lose quality and for prevent the growth of possible bacteria or organisms that have remained dormant.

Another of the critical points is the cooking of the meats. The tendency to leave them somewhat raw inside can be dangerous if the quality or origin of it is distrusted.

Chicken, turkey or minced red meat should be cooked perfectly and not left red inside. In this way we ensure the perfect food safety of the preparations to be consumed.

Discover: 6 mistakes you should avoid if you want to keep your food in good condition

Cold preservation

A critical point in food hygiene is food preservation. This should always be done at low temperatures when it comes to perishable food or microbiological risk.

Frozen helps eliminate certain pathogenic organisms such as anisakis of fish Anyway, The simple fact of keeping food in the refrigerator significantly improves its shelf life and decreases the risk.

It is necessary to take into account that, when defrosting the products, it is advisable not to leave them at room temperature. In this way, the best way to carry out this process is in the refrigerator itself. So, it is possible to prevent the growth of organisms that have remained dormant in the food and prevent poisoning.

There are certain foods that have a biological risk; therefore, for its proper conservation methods such as freezing are recommended.

Beware of sauces

Sauces are products that usually give problems at the level of food hygiene. The conservation of them, is usually a delicate process that is not always done correctly. You should never leave a sauce at room temperature, much less if it has an ingredient such as egg or tomato.

They are usually an ideal breeding ground for the growth of bacteria that can be harmful to humans. Thus, It is advisable to keep them in the refrigerator at low temperature and not consume open boats beyond 3 days after opening.

Salmonella or botulism poisoning is produced every year due to improper sauces preservation practices.

Do not mix food

In conservation processes it is very important keep raw and cooked foods apart. Otherwise the bacteria could migrate and contaminate the culinary preparations, causing problems.

It is a good idea to introduce food into containers with a lid to avoid possible contamination. In addition, this will improve its preservation and prevent loss of taste or smell.

Do not miss: Industrial methods and homemade methods of food preservation

Each refrigerator shelf has its utility

Refrigerators usually have different shelves and drawers to store different types of food. The way of doing the distribution is usually represented by drawings, and cIt corresponds to the way of distributing the cold throughout the cabin.

Respecting these indications will improve food preservation, since Not everyone needs to be stored under the same humidity and temperature conditions.

The drawers, for example, are usually intended to store vegetables and fruits or fresh foods. The first shelves, however, are usually more suitable for dairy products.

With all these keys you will ensure proper food hygiene that will help prevent possible poisoning due to the intake of spoiled food. In addition, you will improve the palatability of your preserved products.

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