Top 10 principles to avoid food poisoning

Currently, one of the habits that many people often have in their daily activities is using uncooked food such as blood pudding, spring rolls… However, using raw or undercooked food can carry pathogens and always have potential dangers, such as digestive disorders, food poisoning infections (due to food poisoning). E.coli bacteria, Samonella bacteria, Shigella bacteria, Clostridium perfringens bacteria …), more seriously can get life-threatening diseases such as encephalitis caused by swine streptococcus infection, encephalitis caused by swine streptococcus. pork tapeworm, or death due to complications of the disease… Therefore, it is necessary to practice eating cooked, drinking boiling, not using raw or undercooked food.

These food Raw or undercooked always contains a multitude of pathogens and easily causes many troublesome consequences directly related to digestion, besides the poisoning comes from many types of bacteria such as E.coli, Samonella, Shigella … present in these raw foods, when you take them into the body, it will easily lead to poisoning the body and can even be life-threatening due to complications. Please process food in a hygienic manner, do not eat food that has not been thoroughly cooked such as blood pudding, salad… The complete cooking of food is to ensure that the temperature of the center of the food must reach over 70 degrees. C.

If you want to keep food If you keep it for more than 5 hours, you need to keep in mind that you must constantly keep food hot above 60 degrees Celsius or keep cold below 10 degrees Celsius. Regardless of whether you keep it hot or cold, you need to cook it thoroughly before using, in addition to keeping it hot or cold. In addition, you should also keep foods stored in sealed containers and avoid mixing cooked – raw foods or using processed foods such as shared knives and chopping boards because it is easy to cause cross-contamination. Especially for young children, you should not let them reuse leftovers because their immune system is very weak, easier to be attacked by bacteria. Do not put too much warm food or hot food in the refrigerator.

Frozen Great for almost any type of food. It is also one of the most commonly used processes in commerce and home to preserve a wide range of foods. Cold storage facilities provide large volumes and long-term storage for the national emergency preparedness strategy in many countries. Freezing lowers the temperature of food to 0° or colder. This low temperature halts microbial activity by slowing the growth of enzymes. Freezing does not sterilize food or kill microorganisms, it just stops the negative changes to the quality of your frozen food.

Food It is a source of essential nutrients for the body, but if the food is not hygienic, it can be a source of disease. The use of fresh food is not only valuable in terms of nutrition, but also helps our bodies reduce the incidence of food-borne illnesses and deaths. Fresh food and nutritious food are always two companions, so when we want to have a delicious and healthy meal, we need to know how to choose a good food source. fresh, quality because when the food is fresh, it also contains the most nutritional value. Avoid using products that are stale or expired. Besides, experts recommend that if you wash vegetables not clean, even fresh products can still carry pathogens to the human body. Therefore, you should wash vegetables thoroughly before processing.

Particularly about fruit in the present has been used a lot pesticides In agriculture, it is best to peel the fruit and then eat it because pesticides stick a lot on the fruit skin, even if you wash it, you can’t eliminate these toxic substances. When choosing leafy vegetables, choose vegetables with bright colors that do not wilt or crush. For tubers, fruits should choose smooth tubers, tight skin, not crushed, uniform color. Absolutely do not choose to buy sprouted tubers. Limit the purchase of flowers and fruits that are out of season, especially in the last months of the season. Because at this time the weather is not favorable, pests and diseases develop a lot, growers have to use a lot of pesticides, growth stimulants with doses exceeding safe levels and use them until the date of harvest.

After you have chosen fresh food but not used immediately, you should store food in the refrigerator properly, otherwise it will create an environment with a favorable temperature that stimulates bacteria to multiply and spread quickly. Especially for fresh foods such as meat, fish, and seafood, you can store them in the freezer for about 2 days, while for beef, veal, and lamb, it can be 3-5 days. days, if you leave it in the refrigerator for too long, it can cause deterioration that affects the health of the user. However, you must always remember that you must prepare it immediately after it has been defrosted. Especially if you want to process it right away, you can use the microwave to defrost, otherwise you should put it in the refrigerator and then put it out at room temperature.

Freezer compartment where the temperature is very low in the refrigerator. In this compartment, you should store fresh foods you want to keep for a long time such as meats, fish, seafood… You can also make cool ice cubes, ice cream or yogurt, small tea packets in the small compartment. This is for refreshment purposes. The door of the cabinet is the least cold place in the cabinet, so you can only keep dry foods or spices and sauces that can be preserved for a long time in this position. On the bottom shelf, put heavy products in. Put foods such as leftovers, drinks or ready-to-eat foods in the top drawer, because this place has the right temperature to keep them longer and still fresh as usual because this is a bit cold. radiate a lot.

Definitely not wash hands clean and properly is also a route to food poisoning because bacteria or viruses from the hands can be transferred to food. In addition, there are many other chemicals that when we get into our hands, we can’t see anything, but the process of poisoning many times, in the long run, it will lead to a chronic disease, difficult to recognize. Therefore, you should wash your hands thoroughly and remember to use a clean towel to wipe, if it is convenient to wipe your clothes, washing your hands will become useless, besides, you should also create a habit of washing your hands before and after. let’s eat. In fact, 89% of foodborne illnesses are contaminated by handlers. Proper hand washing can reduce germs on the hands of people who come into direct contact with food.

Dirty hands carry a lot of bacteria and pathogens in the process of working and living. According to the Global Handwashing Partnership, poor hygiene conditions increase the risk of malnutrition in the first 1.000 days of a child’s life, limiting physical development, the immune system; 33% – 66% of cases of malnutrition globally are caused by a lack of sanitation and clean water. According to the United Nations Children’s Fund (UNICEF), 88% of diarrhea deaths in children are linked to poor sanitation and lack of clean water. Diarrhea and pneumonia are the two main diseases associated with the transmission of hand-borne pathogens and are responsible for the deaths of approximately 3,5 million children worldwide each year. In addition, poor hygiene also contributes to the increase of diseases such as hand, foot and mouth diseases, skin diseases, helminth diseases, etc.

Did you know that the presence of flies is also a sign of unsanitary conditions? Flies carry a lot of dirt on their legs, trunks, trunks, etc., landing on food, can spread diseases by flying flies from organic substances in garbage, soil rich in organic matter, human and animal waste. . The diseases transmitted by flies are intestinal infectious diseases (such as dysentery, diarrhea, typhoid, cholera and some helminth diseases), eye infections and some skin diseases such as warts, acute skin diseases. count, fungus… So, Food should be tightly covered to prevent flies and insects from entering.

Food should be stored in sealed containers, table cages, cabinets, glass cabinets to avoid other animals and insects. This is the best protection we should use. If you use towels to preserve food, they need to be washed after each use. All foods of your family need to pay attention to cover, store appropriately and properly. Depending on different foods, different ways of covering are used to suit the best without losing the nutrition of the product.

When choosing a job eat in restaurants Outside, you need to pay attention not to eat in places that are too humid, dusty, tables and chairs, dishes are not clean, so ask to change if you find that the food is old or cold. Do not order raw or rare dishes or raw salads. In addition, you should look at the processing area to see if it is hygienic or not. It’s best to limit your eating out and take the time to prepare a healthy and clean meal for yourself.

If when you decide to go go out to eat, you should choose restaurants that you have “understood”, reputable restaurants, always maintain high hygiene standards, limit the possibility of eating dirty food, exposed to the environment that accumulates a lot. disease virus. In addition, before officially entering the restaurant, you need to observe if the restaurant is too crowded, choose another location instead. Because gathering too many people in a confined space will increase the risk of illness and food poisoning.

You should eat it immediately after cooking because the longer the food is left, the easier it will be to lose its inherent nutritional value and even be infected by many external bacteria. food mutated substances that pose a danger to the health of consumers. Especially rice, you should cook just enough to eat, don’t overcook and keep eating because leftover cold rice contains bacillus cereus, which causes poisoning syndromes such as headache, dizziness… even when you’ve warmed it up. Reheating can still cause food poisoning because bacillus cereus bacteria will not be destroyed by heat, but it also produces a toxin that is very harmful to the intestines.

All dish Once cooked, it can be left at outside temperature for 2 hours. After this time, harmful bacteria can grow rapidly in number as well as produce dangerous toxins that cause poisoning. Therefore, if the food is not used immediately or the food is left over, it should be stored at a temperature below 5 degrees Celsius or above 60 degrees Celsius. In the case of storage below 5 degrees Celsius, ie the refrigerator compartment, the time Store for no more than 1-2 days. After this time, the food can still spoil and cause poisoning. For chicken porridge left over after eating, if left outside at room temperature for a long time and then stored in the refrigerator, it can also lead to harmful bacteria growth or the production of toxins.

Water is called Clean water when the water meets the criteria such as clear water, colorless, no strange taste, no pathogens and harmful substances. Water is very necessary for human life because water not only accounts for 70-75% of body weight but also necessary for daily life activities such as washing clothes, washing dishes, cooking… However, water is also important. means of spreading disease, weakening health and possibly leading to death. According to the World Health Organization, 80% of diseases in developing countries are related to water and sanitation. Please use common and safe sources of water, especially for drinking.

Machine water when reaching the user must ensure strict safety standards. Pollutants are still possible, but usually do not pose any serious health risks. Pollution of clean water can be caused by contamination from the source that cannot be cleaned by the treatment process at the factory, by broken water pipes, or by lead from the pipes seeping into the water – this is quite a serious problem because Even pipes labeled “lead-free” may still contain 8% lead in their composition. The best way to avoid absorbing lead in tap water is to let it drain for about 1 minute before using it. If used for eating and drinking purposes, only take water from cold faucets, do not use warm/hot faucets because high temperatures can cause lead to seep into the water more.

Food always play an important role in providing nutrients for human life. Green, clean foods that are properly processed will help the body be more healthy. On the contrary, if the food is not selected properly, not processed carefully, nutrients will be lost and can be harmful to health. To minimize the risk of food poisoning, we need to pay attention to all stages in the process of processing and preserving food, including keeping surfaces clean when processing.

Food very easy to be contaminated from the environment and external bacteria, so for the processing equipment, you need to wash the first time with soap with warm water 45 degrees C – 50 degrees C, then wash the second time with soap and water. warm water. Even food storage surfaces need to be cleaned thoroughly and regularly wash dish towels, you can disinfect towels with boiling water to be safe.