Growing food poisoning, here's how to avoid it

Product hygiene and poor food consorvazione, especially in the summer period, are the main areas of increased food poisoning. "One of the most widespread public health problems in the contemporary world", Barbara Paolini Assistant Secretary Adi ( Italian Association of Dietetics and clinical nutrition ) stating that "each year, it is estimated that in industrialized countries, 30% of the population is affected by foodborne infections, with about 360,000 cases of complaints and 30,000 interventions from food poisoning and infections. more than 250 foodborne infections that manifest themselves with different symptoms and caused by various pathogens that increase over the years. "

The Listeria Case

An explanatory case is the recent case of frozen products recalled in Europe due to contamination by Listeria bacterium that comes from the soil and feces from. animals and proliferates mainly in fresh foods such as deli meats, raw or undercooked meat, ingredients made from unpasteurized milk, vegetables and various ready-to-eat or frozen foods, precisely because, unlike to many other food bacteria, it tolerates salty environments and low temperatures (between 2 and 4 degrees) .The elderly, people with weakened immune systems, pregnant women and newborns are more likely to risk of Listeria infection – explains Paolini – Outbreaks of Listeria are often badociated with ready-to-eat and chilled foods like cold cuts, cheeses soft milk or other dairy products. For soft cheeses, the risk of listeriosis per dose is estimated to be between 50 and 160 times higher for those produced with unpasteurized milk than pasteurized milk. However, care must be taken – he warns – because despite pasteurization killing the bacteria, there is often a risk of contamination of milk and products due to inadequate hygiene practices after pasteurization. "

Listeriosis, what is it? And what are the symptoms

Tips to prevent intoxication

Not to incur diseases and diseases. intoxications due to the consumption of food containing toxic substances or bacteria, Adi experts have created a vademecum with simple rules to follow to properly preserve meat, fish, vegetables and dairy products Hygiene: sanitize places where kitchen products and utensils are stored such as cutlery, cutting boards, plates and containers Wash hands thoroughly after touching purchased fruits or vegetables or handling food of various kinds Frequent change of dish towels

The refrigerator

Store your purchases correctly and in the appropriate plan of the fridge is the basis of good conservation.Use glbad containers or vacuum packs to keep the leftovers, never leave them in the pans. Never place lukewarm or lukewarm foods in the refrigerator as they cause an increase in the internal temperature. Thoroughly clean the surfaces with water and vinegar (or sodium bicarbonate) or suitable non-abrasive detergents without foam to facilitate rinsing.

Fruits and vegetables

To wash always fruit ] and vegetables before consumption, preferably with a teaspoon of bicarbonate leaving them in the water for 15 minutes. After washing, it is important not to refrigerate the products as they may develop pathogenic bacteria for the rest of the food in the refrigerator. If you buy vegetables in an envelope, always wash them even though it is stated on the package that it is not necessary. Fruits and vegetables should be kept in the drawers at the bottom and in the special containers and not left free or in contact with other foods.

Meat

It must be kept in food bags in low shelves. clean under the water. Depending on the type of cut and composition: should be consumed within 24 hours if ground, within 48 hours if chicken or turkey, within 3 days in the case of cold cuts and fresh meat in general.

Fish

Cleaned and eviscerated, wash under running water; well dried, stored in an airtight container or covered with a film and stored in the bottom of the refrigerator. It must be consumed within 24 hours.

Dairy Products and Eggs

They should not be left in the refrigerator, but stored in special containers in the central shelf of the refrigerator. In the case of eggs, avoid keeping them in the egg tray of the door, due to thermal changes due to opening and closing.

The freezer

For optimal freezing, it is advisable to store food. film or wrapper or in resistant containers. Defrost should always take place in the refrigerator, never at room temperature

The label

Always read the label and the expiry date when buying, placing the food with a tight deadline placed in front of both in the pantry than in the refrigerator to be consumed first.

Cooking

To ensure the elimination of spores from the food it is necessary to raise the temperature above 120 ° C.

What to do in case of intoxication [19659004] It is important to drink plenty of water to avoid dehydration related to vomiting, possibly supplement with electrolytes to avoid overeating or heavy processed foods.