How to Stop Food Contamination in Your Own Kitchen

Most people have done it - a container of leftovers or a half a glass spaghetti sauce, long forgotten in the back of the device, and reeled at the sight and smell of fuzzy mold. Food that is, of course, will pitch spoils. But what about things that look and smell fine, even if it been a while? They play it safe and pitch? Or throw it in the microwave, and take your chances?

The thing is that people can not really on her eyes, nose or mouth to say whether a food is safe to eat.

pathogenic microorganisms, scrambling into the food can be found here ill, sometimes for as long as several weeks. Food poisoning can be serious for the very young, very old, pregnant, and people with diseases such as cancer and AIDS.

In fact, people may even by a major cause of food poisoning. So it is worth a little extra information on your page. The trick is for you to know what foods to eliminate before they can harm you. With the right prevention tactics, you'll never guess your second-or-throw policy.

to steer clear of food poisoning that is actually going on in your kitchen, start by following six simple, germ-versed rules:

1. Keep cold foods cold - 34? to 40? F or 1? to 4? C.

respect of food safety is crucial anywhere, especially if you are dealing with perishables. In a tightly controlled environment such as the refrigerator, cold itself is a valuable factor in the area of food security. Accuracy of operating temperature helps slow bacteria growth.

2. Keep hot foods hot - 140? to 165? F or 60? to 74 ° C

not guess if the goose is cooked. Cook meat until the center reaches 165? F (74 ° C). The only way to tell is with a thermometer, all the way into the middle of the bird or roast.

maintain hot hot food reduces the chances of developing dangerous bacteria to breed. This ensures a safe product, it's good for your health.

3. Keep food storage, preparation and clean - the shelves and counters and refrigerator.

What you can not see you hurt. What seems clear, does not necessarily mean it is safe. Stay on the safe side. Always cleanliness and hygiene in the kitchen.

4. Before starting food preparation, wash your hands with warm, soapy water for at least 20 seconds.

Your hands are the number one carrier of germs. The contamination of food, providing you with the preparation, the chances of developing diseases.

5. Refrigerator leftovers quickly.

eating food at home, it is best to consume them within 48 hours. If you have leftovers, cool them within two hours after the meal is served, within an hour in summer, then reheat it to 165? F (74 ° C) or higher within two days. For the-outs, which it in the refrigerator within an hour after leaving the restaurant.

refrigeration technology is used to preserve food, such as extending the shelf life of food, goods preservation /presentation and contribute to the indoor environment.

6. When in doubt, throw it out.

The sneaky salmonella are probably the most common cause of food poisoning. Infected food tastes good, but generally you will not feel good. Within 12 to 20 hours after eating, you can cause nausea, abdominal pain, diarrhea, headache and sometimes fever.

Sounds simple enough? Think again. Although it seems there are always slightly turbid areas such as food, is too long or raw food, the troublesome bacteria. Follow tips outlined here and you will prevent diseases from food secretly in your kitchen.

 

Jo is an author and publisher for 'Benchmark Interiors' (http://www.benchmarkinteriors.co.uk), a UK kitchen furniture company that concentrates in bespoke handmade kitchens, bedroom and home office furniture development and fabrication. If you need an expert to assist you on your kitchen planning in order to keep the area harmless and secure all the time or just want to know more about bespoke kitchens design then you should have a look at Benchmark Interiors.

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