In Italy, as in the rest of the world, the Salmonella is the main cause of food followed by Lister infections, also capable of reproducing inside the refrigerator, and Campylo bacter.
The main reasons are: the transfer of bacteria from raw food than cooked, incorrect storage methods, poor hygiene in the kitchen and a series of wrong behavior.
Let's see the most common mistakes.
In the refrigerator.
All food must be stored in a glass container or plastic covered, or in specially made plastic bags.
The classic accident occurs with the slices of meat in a dish without lid; External fluid rich in blood is an excellent substrate for bacterial growth and just an occasional contact with egg shells, which contain salmonella colonies on the surface, to infect the steaks.
What to do then?
Dry meat or fish with paper towels and stored in appropriate containers; It is also good to separate the raw foods to cooked ones, thus avoiding any contact can trigger mutual contamination.
Salad and vegetables what to do?
It is good to remove the damp paper, destined to become a receptacle of microbes,and discard outer leaves dirty with soil.
Keep vegetables in special bags with micro-holes that ensure optimal storage for 5-6days.
Are advised against plastic bags used for grocery shopping because the leaves do not breathe and rot before.
The fruit can go in the drawers.
In case of advance preparation.
Other habit is to prepare in advance the meal for lunch or dinner and maybe go out with their children or friends.
The project is understandable but we must pay attention.
When hot food is kept on the kitchen shelf for several hours, during the period when the temperature exceeds 30° C, microorganisms grow at incredible speed, is there is a risk of rapid contamination.
what to do?
Allow to cool for 20-30 minutes the food cooked in the morning, and then store it in fridge and warm it up before lunch. The alternative is to keep the dish warm at a temperature higher than 65° C, until consumption.
Inadequate cooking.
Still many decide to cook burgers or meatloaf leaving raw Central: the risk of allowing pathogenic bacteria to breed with ease right in the middle where the meat is undercooked and the temperature varies from 30° to 50° c.
what to do?
In the middle of preparation one must reach at least 65° c.
The most meticulous can buy a thermometer and check the temperature, although it is sufficient to leave on the fire for a few minutes in the dish and avoid firing blood;Same goes for the chicken.
Thawing, sore point for many.
Used to quickly thaw the food with ATYPICAL METHODS as, the bag immersed in hot water, the warm oven, the radiator is strongly discouraged.
Thawing at room temperature is risky because the outer part after a few hours on the surface melting and creating conditions conducive to bacterial overgrowth.
For fair it must be said that a long cooking eliminates the polluting organisms.
what to do?
Always thaw in the refrigerator, just a day after the larger pieces and one night in other cases.
Cook the thawed over 24 hours and do not put in freezer meat or fish a second time, which is possible with the cooked dishes (roast, pot roast, stew) Although obtained from thawed meat.
Baby bottles.
Prepare 3-4 bottles, as do many mothers before commuting to work has no problems,but you have to respect certain rules;
carefully sterilize bottles and have the foresight to save always in the refrigerator until it is feeding.
If for any reason the little doesn't want just warmed milk, you should cool it under cold water and put it back in the fridge.
Broth.
Before putting it in a covered glass container, to be deposited in the lower part of the refrigerator, it is good to wait for it to cool down.
Alternative is to freeze portions of ready-made stock and their frozen state when you need to.
YOU can save 2-3 days in the refrigerator.
Preservation of meat.
The slices should be cooked within 2-3 days max.
Larger cuts can withstand even a week;
The Burger must end in the Pan within 24 hours;
The minced meat for two days because it resists ragout is cooked for a long time;
The carpaccio slices are absolutely the most delicate, should be stored in the refrigerator and serve at the table within 12-24 hours.
The cooked meat after 3-4 days survives in the refrigerator.
Rags and similar products.
The Boater, the sponges and brush to remove food scraps from dishes must desalinization, the best way is to put them in the dishwasher during a wash at 65° C, in order to eliminate the bacteria.
…AND NOW YOU JUST HAVE TO FIND OUT HOW MUCH YOU'RE GOOD IN THE KITCHEN ...TAKE THE QUIZ AND GOOD LUCK!
1) when buying frozen food in the fridge open, horizontal always choose those that are below the line?
always (A) often (B) ever (C)
2) Note the expiration date?
always (A), (B) often never (C)
3) read the instructions for use?
always (A) often (B) ever (C)
4) Read the list of ingredients?
always (A) often (B) ever (C)
5) Cook burgers within 24 hours after purchase?
always (A) often (B) ever (C)
6) washing your hands after handling eggs?
always (A) often (B) ever (C)
7) Clean refrigerator regularly?
always (A) often (B) ever (C)
8) Let long perishable food out of the refrigerator?
always (A) often (B) ever (C)
9) Used the same knife to vegetables, meat and cheese without wash it?
always (A) often (B) ever (C)
10) Preserved foods in refrigerator in covered containers?
always (A) often (B) ever (C)
(Correct answers: 1-A, 2-A, 3-A, 4-A, 5-A, 6-A, 7-A, 8-C, 9-C, 10-A)
For each correct answer (s) + 1 point to the wrong answer you subtract 1 point.
If you scored from 8 to 10 points, indented under careful and scrupulous people with good food hygiene.
If you scored from 5 to 6 points, you are on the right track but you should be more careful when it's time to Cook, especially need greater care in the preservation of food.
If you scored less than 2 points is better that you go to eat at the restaurant!