The National Agri-Food Health and Quality Service (SENASA) shared the main measures to reduce the risk of contracting foodborne diseases.
He National Agri-Food Health and Quality Service (SENASA) shared tips to prevent foodborne diseases (ETA). From washing our hands to defrosting food in a certain way, these can be key tips to avoid stomach poisoning.
Why do we get food poisoning?
The disease dangers transmitted by food can be biological, chemical or physical nature and they are usually invisible to our eyes since they are bacteria, viruses, parasites or harmful chemicals or elements foreign to the production such as plastics or metals. When food is not safe, the human development of children and adults is interrupted.
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The food safety It is the absence at a safe level of the potential danger that these could harm the health of consumers of all age strata. This quality plays a fundamental role in guaranteeing food safety at each stage of the chain: from primary production, harvesting, processing, storage, and distribution; to the end of the chain, in preparation and consumption.
The 5 tips to avoid food poisoning
According to World Health Organization (WHO)it is estimated that every year around 600 million people get sick in the world, almost 1 in every 10 inhabitants, eating contaminated food and? 420,000 die for this same reason. For this reason, SENASA shared some practices safe and simple for food handling such as:
- Separate raw from cooked foods: use equipment and utensils different (knives, cutting boards) to handle raw and cooked foods.
- Keep food at safe temperatures: Do not leave cooked foods at room temperature for more than 1 hour and cool cooked and perishable foods as soon as possible. Do not defrost food at room temperature.
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- Cook completely: especially red meat, chicken, fish and eggs. Boil soups and stews. For red meat and chicken, make sure there are no red parts inside. Completely reheat cooked food.
- Use safe water and raw materials: It must be tap water or purified before being consumed. Choose fresh food or processed like pasteurized milk. Wash fruits and vegetables, especially if they are to be consumed raw, and do not use foods after the expiration date.
- Keep clean: handwashing with soap for 40 to 60 seconds before and during food preparation, and after using the bathroom. Wash and disinfect all surfaces, equipment and utensils. Protect food and the kitchen area from insects, pets or other animals.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
