Food Safety How important is it?
Disease contamination in foods such as bacteria, viruses or fungi may be found in the harvesting, preparation or cooking process. Which even if the food is in normal condition The outside doesn’t look rotten or dangerous. But may cause illness if ingested Most of the food-borne diseases are acute. And often cause nausea, vomiting, abdominal pain, diarrhea, fever, and chills, which some people like infants, young children, pregnant women and fetuses, the elderly and people with immune deficiency The risk of these diseases is more than normal. Therefore, attention to food safety is an important issue that should not be overlooked. Because it helps to reduce the risk of many diseases and also helps the consumer to have good health as well
Food Safety simple steps that can be done manually
Consumers may need to be extra careful when preparing certain types of special foods, such as meat, eggs, milk, cheese, sausages or raw fish, etc. because they are easily spoiled or a source of germs if stored incorrectly Fruits and plant seeds may contain residues and cause food-borne diseases, so everyone should pay attention to safety. Food By following the simple steps below
Choosing to buy raw materials If it is meat and animal products Always check the expiration date before buying. Which may be specified on the label on the side, back or top of the packaging Should not buy raw materials that are nearing expiration or expiring before the date of use Including not buying food that has an unusually strong smell or strange smell, even if the food has not reached the expiration date And should choose chilled food as the last order before spending money Because bringing those foods to the cart and choosing to buy other products may reduce the cooling capacity of the food and may ruin prematurely. The selection of eggs Should choose eggs that are clean and without cracks And should choose fresh fruits and vegetables The skin is not cracked or bruised. Because bacteria and other chemicals may be contaminated.
Raw material storage First, check the refrigerator. The freezer compartment should have a temperature of 4.4 degrees Celsius or lower. The freezer should be -17.7 degrees Celsius or lower. The materials should be stored according to the following instructions.
- Should use a food preservation film or use aluminum foil to wrap the packaging of meat that has not yet been cooked to another level and then frozen So that the water from those meats will not drip on other types of food, as it may cause food to lose taste or rotten easily than usual
- Do not store fresh meat for a long time, should bring poultry meat, fish, or frozen minced pork to cook within 2 days after purchase, soak in the refrigerator, while frozen beef, pork or lamb Should be cooked in 3-5 days after purchase, soaked in the refrigerator
- Can keep canned food at room temperature Should not be refrigerated or placed in a place where the temperature is higher than 32 degrees Celsius Canned or tomato juice canned for more than 12-18 months and should not be kept with low acidic foods such as canned meat or vegetables for more than 2-5 years This may result in the taste and quality of food has decreased.
- Should not store processed food, sausage, ham or bologna that have been opened in the refrigerator for more than 2 weeks and should be eaten up within 3-5 days.
- Always wash fruits and vegetables with clean water. To purify the dirt, bacteria, and insecticides that may be left behind. The leaves of the spinach, lettuce, and cabbage should also be removed a little too
- Eggs should be stored in the refrigerator. Should not be left at room temperature for more than 2 hours
- Should not wash raw chicken meat Including other poultry meat, as it may spread germs to neighboring areas. The meat should be cooked until cooked or the chicken has an internal temperature of 74 degrees Celsius to help kill germs.
Raw material preparation For cleanliness and good hygiene Wash your hands both before and after preparing the ingredients with soap and warm water for at least 20 seconds. When slicing or preparing different types of meat, including pork, beef, chicken, fish and vegetables and fruits, finished Should be put in a container with a lid and clearly separated Do not put different types of meat in the same container. After that, clean the cutting board and kitchenware with hot water, mix with dishwashing liquid. Or use chlorine which has both powder and water to kill germs as well
Frozen meat melting May freeze frozen meat before cooking in 3 ways:
- Move from the freezer to the freezer. Even though it can dissolve slowly but is a safe way And must be careful not to let the water dissolve from the meat dripping onto other foods because it can cause contamination and loss of flavor
- Dissolved with cold water By placing the meat in a plastic bag first, then soaking it in cold water and changing the water every 30 minutes until the solid space is well melted
- Dissolved by using a microwave Which is a convenient and fast way And when the meat melts well Should cook immediately
Cooking can separate cooking methods according to the type and characteristics of the following meats.
- Beef, pork, and lamb that look like pieces Should be cooked with heat until there is clear water seeping from the meat Or until the internal temperature of the meat is 63 degrees Celsius and when cooked, leave it for about 3 minutes at room temperature before serving.
- Beef, pork, and lamb that are mashed or chopped into small pieces should be cooked with heat until those meats are cooked together. Not as pink as raw meat Or until the internal temperature is 71 degrees Celsius
- Chicken pieces that look like Or chopped into small pieces, should be cooked with heat until cooked all over Not as pink as raw meat Or until the internal temperature is 74 degrees Celsius
- Fish meat should be cooked with heat until cooked all over. Let the fish from the clear to become opaque and stick together Or until the internal temperature is 63 degrees Celsius
Serving food If the food is cooked with heat such as stir-fry soup or fried food, it should be served while the food is heated from 60 degrees Celsius or more If a buffet is prepared with heat Should be served on a stove or container that can be heated all the time The food is easy to lose. Should not be taken out of the refrigerator or the environment with temperatures above 32 degrees Celsius for more than 1 hour
Storage of food that is not consumed Should bring food to the container with a lid Or may put a bowl and then close with aluminum foil or film to preserve food Then quickly bring to the refrigerator as soon as possible or within 2 hours. If left outside the refrigerator for a long time will cause bacteria to grow rapidly and cause spoiled or rotting food. If stored in the freezer, it should be eaten all within 3-4 days, but in the case that stored in the freezer Should be eaten within 2 months from the date of food storage
However, after eating the food that is suspected to be unclean, it is found that the person or the surrounding person has symptoms of dehydration, continuous vomiting for a long time until he cannot drink water. Adults, diarrhea for more than 2 days, children, diarrhea for more than 24 hours, abdominal pain or severe anal pain, fever over 38 degrees Celsius, blood stools Feces with pus or black or neurological symptoms such as convulsions, numbness, muscle contraction Or cannot move the body, etc. should seek medical attention for urgent treatment