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It does not take much effort to find that the heat that has prevailed in São Paulo in recent days has already created waiting lines to buy ice cream and that bars and restaurants have filled.
With the arrival of the last parties (19659002) At high temperatures, the Covisa Health Surveillance (Covisa) of the Municipal Department of Health launches an alert for the consumption of food for the summer.
First, remember that heat accelerates the deterioration of food. According to Covisa, if the products are badly packaged or refrigerated, they can multiply the pathogenic microorganisms with the well-known symptoms: diarrhea, vomiting, nausea and abdominal pain.
Therefore, before choosing a snack bar, kiosk or market, try to observe the organization of the place and the hygiene of the employees. "It is important to pay attention to the temperature of cheeses, fish, yogurts and meats, for example.In addition, note if there are flies, other insects or parasites in the sales or exhibition sector, "says Andrea Boanova, Covisa veterinary and health badyst.
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The ice must also respect the rules of hygiene. Even for the desperate purpose of escaping the heat, the ice consumed should ideally be industrialized or made from drinking water – in this case, it should be stored in closed, disinfected containers and at the same time. Distance from other foods.
Another suggestion to avoid "Piriri" is to choose establishments that do not expose food for a long time and that rotate products, which reduces the risk of mushroom proliferation.
But if you are one of those who prefer to save money and take a snack or a picnic
• Avoid very perishable products, such as pies and cheeses,
• Prefer cereal bars, fruit and juice packaged in packaging
• Do not delay eating food,
tetra pack;
• Keep food in well-closed containers and out of direct sunlight;
• Products requiring refrigeration should be placed in tea boxes.
Last but not least, always check the validity of products, especially bulk foods, such as dried fruits and oilseeds.
Covisa recalls that all packaging must be labeled. validity, batch and origin information. "In the case of foods sold to the unit, such as nuts, prunes and peanuts, the traceability must be visible in the sales area where they are exposed, so that the customer has access", said Boanova
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