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Food, and everything connected to it, is one of the most important types of social heritage that mothers pass on to their daughters and their children generation after generation, and we find them meticulously applying the steps the cooking, storage and presentation they have kept since childhood, without realizing their reasons or their validity or their scientific error. In order to raise awareness of nutritional culture, the New Arab will present a series of articles on the world of women behind the hobs, opening the door of their coffers to break their secret recipes and surprising them with their scientific foundation, far from the stories of grandmothers and their legends.
Rice and spices: most housewives often prepare the rest of the cooked rice directly in the refrigerator because of its rapid corruption, but some people make the mistake of buying pressed spices on the ground without guaranteeing their safety, for so-called unalterable products . Most of them have a secret relationship with the speed of corruption of rice not stored in the refrigerator.
"Spices can not be spoiled when dried without water, but that's not true," says Hassan Issa, Ph.D. in Food and Beverage at Newcastle University in Britain. "Despite its long life, it is a biodegradable organic material.The exposed spices represent a potential health risk due to exposure to air, pollutants and dust, as well as the potential for oxidation of essential oils, ranging from two to six years.
"It has been observed that these exposed spices contain a high percentage of bacteria, especially Bacillus cereus, which increases the risk of food corruption because they protect the spores of these bacteria for them to regrow and grow in food not kept in the refrigerator.
The spores of bacteria carried in rice spice have high cooking temperatures and turn into active bacteria that cause the disease when the right conditions are met, such as moderate temperatures and nutrients. Unpackaged rice is considered one of the most conducive environments for bacteria.
Freezing and Decomposition: Most housewives believe that freezing is a method of sterilization to kill bacteria, but this is a misconception because it does not help to inhibit microorganisms that are unsuitable for low temperatures and resume their activity immediately after freezing, if appropriate measures are not taken. For this reason, Walaa Haj Bakri, head of the food industry, warns against freezing foods at room temperature and recommends that they be refrigerated or microwaved. "Most people disassemble the refrigerator, due to time constraints, The surface of the food before the center, can reach the heat For a suitable degree of inhibitory bacteria activity again, before the end of decoding of the gel quite and this is dangerous for health security.
Source: The new Arabic
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