Nutrition considered a principle center of interest of human beings, that why should deal with it carefully , according to the World Health Organization, 10% of people become sick every year, because they are eating contaminated foods, moreover, 420 000 die every year .
In order to stop proper foodborne sickness, food protection is consider a vital in order to do so, but some people make risky mistakes. Here are 8 mistakes that should keep away from:
1- Washing hands in incorrect way, or not washing them at all:
While this is axiomatic, they are many people do not wash their hands in a correct way or enough to be clean while they are preparing their food. Keep in mind that to get a clean hands you need 20 seconds of scrubbing with soap and water.
2- Sponges & dishrags changing:
Even if you have cleaned everything at the kitchen you may forget to change sponges and dishrags because they can seems clean and there is no need to change them, but in fact they are the dirtiest items in the kitchens that need to be changed in regular way. If you do not change them make sure that you are keeping a breeding ground for bacteria at your kitchen, which may cause a serious health risk. Clean your sponge and dishrags at the least every day, and do not forget to get rid of every week or two and buy new ones.
3- Tasting food to see if it’s still fresh:
A lot of people have the habit of tasting food, in order to see if it is still fresh or not. If that food you taste was not good what may happen? You’ve already swallow a quantity of that food, and it simplest takes small quantity of infected foods to make any one sick. In addition to that, the bacteria that lead to food poisoning have no taste, not visible, have no smell, so when it relate to a taste-test, don’t even bother.
4- Meat and chicken washing:
In fact there is no need to wash meat and chicken. Because the dangerous bacteria may unfold to sinks, countertops, and different surfaces, due to splashing water, ultimately stop doing extra harm . Wash the veggies, and skip the meat.
5- The food danger zone:
According to U.S Department of Agriculture, the food ‘danger zone’ is mean the temperature range between 40°F and a 140°F. In this situation, bacteria may increase in 20 mins or less. In order to avoid food out of the food danger zone, you have to prevent melting food at the counter, the usage of the refrigerator, microwave, or cold water instead. You must also prevent letting food cool at the counter for more than one hour if the temperature is above 90°F, if not let it two hours no more.
6- The refrigerator’s top shelf:
Such as material bags, uncooked meat juice will cause a bacteria may speedy spread to different foods and surfaces at refrigerator. Professor in the Institute of Infection and Public Health, University of Liverpool, tells the Daily Mail: “The important rules for the sanitation of the refrigerator are that raw meat must be kept at the bottom of the refrigerator. You should also keep foods this is to be eaten raw separate from processed, home-cooked or raw meat. Fish is normally clean from bacteria, however, it does spoil quickly.”
This one of big mistakes that people doing their life, the forget to check the fridge’s temperature every day. Because if the refrigerator temperature is low, it may faster become a breeding ground for bacteria. Use a fridge thermometer it is a quick and helpful method to check the temperature. According to the U.S. Food & Drug Administration, the refrigerator temperature should not go above 40°F, while the freezer must always be at 0°F or lower.
8-Shopping bags with held raw meat should not be use:
using shopping bags which have raw meat may be “a breeding ground for bacteria” . According to Consumer Reports. Because splashed raw meat juices help bacteria to increase. To prevent this potential food threat, you should wash your bags regularly with the hot water, or stick to have one bag for meats, or you can wrapping the raw meat packages in a plastic produce bag before placing them in your tote.
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- World Health Organization / foodborne diseases
- World Health Organization / Food safety
- U.S Department of Agriculture
- Consumer Reports
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