Most people are worried about food poisoning unless they cook by herself. However, nearly 25% of cases of food poisoning from dinner at home and some in the processing routine is the culprit.
A. Wash your hands before cooking
Well, this is a good habit but research shows that you should wash your hands frequently during processing to increase the security. Try washing your hands every time you switch to a new food as when moving from state pick vegetables to meat. The "violation" occurs when an unintentional way you are doing this again always at hand to do other things.
Safer: Count to 20 when your hands under running water. Use soap to increase the ability to kill bacteria.
Two. Once purchased, washing food as soon as possible
It is great when fresh vegetables are washed clean and ready when you start cooking. However, if you wash them before putting them in the fridge, molds and bacteria will quickly grow back through the steam then deposited on vegetables. So true is washed before preparing food.
Safer: Please separate each ship cabbage, lettuce leaves by each at the stem always contains many bacteria and soil. If not cleaned, the best is to cut it off.
3. Only "scrubbed" of fruits both customer
The fact whether the fruit is not edible shell or hard shell such as bananas or melons are at risk as the fruit eaten by bacteria on the shell surface can peel and stick the knife into slices sliced fruit. So let's brush "wash" all outer skin of the vegetable to out any effect of dust, soil and bacteria. After washing, cleaning brush should be clean to avoid bacterial infection for the following rinses.
Safer: Cut off the stem, crown vegetables such as tomatoes, strawberries, eggplant ... no place for bacteria to attach themselves.
4. Use cloth kitchen appliances
The towel is great too comfortable unless you use them for drying dishes, by the few pieces of potato mop and then dry the oral history ... Sure, instead of hygiene, you are "connected teaching" for the bacteria to spread wear jewelry. Use separate towels to dry your hands and use paper to wipe the cutting board as versatile as the safest way.
Safer: You never eat raw meat because they contain many bacteria? Sure, and so also should not let raw meat next to other foods, leave it up to the plate or cutting board can wash the containers, cut soon after.
Five. Reheat the dish in the oven or microwave
The bacteria thrive best when the material in the temperature range 5oC - 57oC. so when placed on food in the oven before serving it back to boiling. Any food can cause harm, including rice, wheat can also cause danger to life and human health. Do not reheat food that is already full. The toxins in foods can exist very long and sometimes heat does not solve anything. Principle No. 1: If someone you love more than 2 hours late with a meal, let food into the refrigerator and reheated when they return home.
Safer: The leftovers should be stored in small boxes with lids to keep food cool more quickly. Do not stack too many on top of each box in the refrigerator as cold as can be and not to create conditions for bacterial growth.
6. For at refrigerator temperature "cold"
You think this lower temperature the growth of bacteria slow down but obviously you can not know the exact temperature in the refrigerator is how many 4 or 5oC. So it is best to buy a wall thermometer and check the fridge temperature 1 month / time.
Safer: Buying a refrigerator thermometer to temperature is-17oC freezer.
7. When cooked meat is no longer red
You think that is so safe, bacteria are destroyed completely? Research at Kansas State University (USA) indicates that the human eye in this case can not give a correct view - only the new boiling point thermometer is the only way you know if your food has reached cooking temperature safety from above 71oC or living flesh can still brownish. .
Safer: If the temperature is not enough, you have to cook longer and thoroughly wash the thermometer to also use the next time or you want to check the temperature of something else.
A. Wash your hands before cooking
Well, this is a good habit but research shows that you should wash your hands frequently during processing to increase the security. Try washing your hands every time you switch to a new food as when moving from state pick vegetables to meat. The "violation" occurs when an unintentional way you are doing this again always at hand to do other things.
Safer: Count to 20 when your hands under running water. Use soap to increase the ability to kill bacteria.
Two. Once purchased, washing food as soon as possible
It is great when fresh vegetables are washed clean and ready when you start cooking. However, if you wash them before putting them in the fridge, molds and bacteria will quickly grow back through the steam then deposited on vegetables. So true is washed before preparing food.
Safer: Please separate each ship cabbage, lettuce leaves by each at the stem always contains many bacteria and soil. If not cleaned, the best is to cut it off.
3. Only "scrubbed" of fruits both customer
The fact whether the fruit is not edible shell or hard shell such as bananas or melons are at risk as the fruit eaten by bacteria on the shell surface can peel and stick the knife into slices sliced fruit. So let's brush "wash" all outer skin of the vegetable to out any effect of dust, soil and bacteria. After washing, cleaning brush should be clean to avoid bacterial infection for the following rinses.
Safer: Cut off the stem, crown vegetables such as tomatoes, strawberries, eggplant ... no place for bacteria to attach themselves.
4. Use cloth kitchen appliances
The towel is great too comfortable unless you use them for drying dishes, by the few pieces of potato mop and then dry the oral history ... Sure, instead of hygiene, you are "connected teaching" for the bacteria to spread wear jewelry. Use separate towels to dry your hands and use paper to wipe the cutting board as versatile as the safest way.
Safer: You never eat raw meat because they contain many bacteria? Sure, and so also should not let raw meat next to other foods, leave it up to the plate or cutting board can wash the containers, cut soon after.
Five. Reheat the dish in the oven or microwave
The bacteria thrive best when the material in the temperature range 5oC - 57oC. so when placed on food in the oven before serving it back to boiling. Any food can cause harm, including rice, wheat can also cause danger to life and human health. Do not reheat food that is already full. The toxins in foods can exist very long and sometimes heat does not solve anything. Principle No. 1: If someone you love more than 2 hours late with a meal, let food into the refrigerator and reheated when they return home.
Safer: The leftovers should be stored in small boxes with lids to keep food cool more quickly. Do not stack too many on top of each box in the refrigerator as cold as can be and not to create conditions for bacterial growth.
6. For at refrigerator temperature "cold"
You think this lower temperature the growth of bacteria slow down but obviously you can not know the exact temperature in the refrigerator is how many 4 or 5oC. So it is best to buy a wall thermometer and check the fridge temperature 1 month / time.
Safer: Buying a refrigerator thermometer to temperature is-17oC freezer.
7. When cooked meat is no longer red
You think that is so safe, bacteria are destroyed completely? Research at Kansas State University (USA) indicates that the human eye in this case can not give a correct view - only the new boiling point thermometer is the only way you know if your food has reached cooking temperature safety from above 71oC or living flesh can still brownish. .
Safer: If the temperature is not enough, you have to cook longer and thoroughly wash the thermometer to also use the next time or you want to check the temperature of something else.
