Some foods that are bought in supermarkets contain instructions on how to prepare and how to store them. However, despite it often comes to food poisoning.
The fish, meat and meat products need to be kept in the refrigerator at a temperature of four degrees. If you plan to prepare fresh meat and fresh fish the day you bought it or the next day, do not freeze it. But if you want fresh meat to prepare it for a few days, do not forget to freeze.
In addition, frozen meat should be prepared when completely unfrozen.
The meat should be completely defrosted before preparation, to see the quality, color and the smell. If you are not sure of the correctness of the meat, do not take any chances. Some bacteria cannot be destroyed by freezing, so you can only prevent their spread and reproduction because the frozen meat cannot be active. But all these bacteria are neutralized by heat treatment, i.e., heating, frying, baking and cooking.
Fruits and vegetables do not fall into food that is dangerous, because the traces of poisoning are evident to them, but be careful.
“The most important thing is that the fruit and vegetables should be washed well. As for storage, fruits and vegetables can be kept at room temperature, no need to store them in the refrigerator, “says a nutritionist.
And also sauces for pasta can be so dangerous, that can cause food poisoning.
“If you buy ready-made sauces, read and follow the instructions on the product. Otherwise, for any product you buy strictly stick to the shelf life and storage tips. Sauces, and dairy products, meat and eggs should be refrigerated at a temperature of five to eight degrees Celsius, “he advises.
Pork must be thoroughly fried. Experts are most concerned about hepatitis E, which is common in pigs. It is not yet clear whether it is dangerous to humans. Although people may catch hepatitis E, it’s not always the same type as in pigs. The best prevention is to prepare the meat so no pink spots are on it.
When you remove the chicken from the freezer, completely defrost it before cooked and cook until the last trace of pink meat disappears.
FRUITS AND VEGETABLES
All foods that grow from the ground can come in contact with harmful bacteria, such as E. coli, which can cause serious problems. This bacterium, which ejects the cattle comes in contact with the ground and can be found in fruits and vegetables.
Tricks for the food to last longer
- Wrap the top of the banana with foil to last three to five days or longer.
- Keep apples close to potatoes to prevent sprouting.
- Keep mushrooms in a paper bag, not plastic.
- Keep the milk in a cooler environment, not in the door where the temperature is lower.
- Keep eggs on the middle shelf of the fridge to last three or four weeks longer than the shelf life.
- Keep older food over fresh food in the refrigerator, so you know that you need to eat it before.