A study conducted by researchers from the Institute Superior of SSanity (ISS) and published on "FOOD AND CHEMICAL TOXICOLOGY" examined the toxicological, hygienic and on numerous samples of food prepared for the road.
It is revealed that as far as practical and affordable, the street food hides however many dangers to health; may cause gastrointestinal pathologies, in fact even with long-term effects.
The main risk factors that emerged from this study at ISS, reside in both the selected ingredients, which in the method of preparation, in addition to that of conservation.
We depart from the ingredients.
According to the Iss, in order to maintain low costs, many of the ingredients characteristic of "Street Food" originate from areas not healthy, "for example, fish caught in contaminated water, meat from sick animals and undergo antibiotic treatment or pesticides".
FIRST RULE then is ask merchants the origin of raw materials, which should always be able to certify their compliance with safety standards.
SECOND RULE: the conditions for storing food.
From this study the Iss showed that more often than not, the storage conditions are lacking, from utensils used in the preparation thereof, which are often damaged in storage containers that release toxic substances.
Then try to observe, is the first step we can do to our food security.
THIRD RULE: cooking methods, should not be underestimated, because they offer the possibility of increasing contamination.
Grill cooking done badly can do develop polycyclic, or fried potatoes are rich in starch and acrylamide, or release the cooking food cooked predominantly protein at very high temperatures, emits heterocyclic amines.
All of these substances is seen to be correlated with an increased risk of cancer.
FOURTH RULE to be observed is to check that food is exposed that should always be kept covered!
But what is it that puts health at greatest risk?
We pay attention to "everything that does not undergo the firing".
Then it's all raw foods, but also cooked ones that begin the phase of cooling.
FIFTH RULE then is that the structure must ensure the cold chain-hot.
The temperature-time at risk range from 5° to 50°.
To avoid, foods must be below 5° c or above 50° c. For example, in canteens or snack bars, after the meat has been cooked, is kept in a water bath or under infrared light, to allow a suitable temperature stable.
But what happens if we eat poorly preserved food?
Most of these foods not stored in such a way suitable, are capable of causing food-borne diseases, diverse and difficult to diagnose because the clinical manifestations are often associated with diarrhea, nausea and vomiting, typical also of other diseases.
SIXTH RULE of all relief, are the caloric and nutritional properties of these foods.
If it is true that the street food was born to feed and not to "feed", it follows that this way of eating should be an exception and not a habit.
Also the cooking methods that you prefer, alter the nutritional properties of selected foods in addition to those, this problem that heat is becoming increasingly relevant epidemiologic features; just walk down the street to see children getting smaller, which are fed with a nice bag of fries, rather than with a beautiful seasonal fruits.
And here is that obesity and related diseases, such as hypertension, Dyslipidemia,insulin resistance, diabetes to occur already in childhood.
Counts much more as we give, or rather what we do what we say that needs to be done!