How to avoid food poisoning at Christmas

avoid food poisoning at Christmas

Food poisoning is common both in winter and summer due to changes in temperature, which negatively affects food. In addition, inadequate handling and conservation are other major causes. Nausea, vomiting, diarrhea, abdominal pain, fever, muscle aches, headache, malaise, etc., are some of the most characteristic symptoms.

Now that the holidays are approaching, which are synonymous with mass celebrations where, generally, we consume foods that present a higher risk of contamination, we must take special care. Experts say that in Europe there are about 40,000 cases that cause 3,300 hospitalizations and cause the death of 20 people. “Most cases of food poisoning are actually food intoxications caused by bacteria, viruses or parasites. These contaminations usually arise from improper handling, preparation or preservation of food that, precisely, now we consume in greater quantity “, warn the specialists.avoid food poisoning at Christmas

Recommendations to avoid poisoning

An experience of this kind can occur inside and outside the home. But it can be prevented. You just have to be very careful and follow a set of guidelines. To enjoy these holidays, SEEN advises :

Maintain hygiene when cooking

In addition to washing hands with hot water and soap before and after preparing food, it is important to have a clean space free of possible contamination.

“The freezer and refrigerator must be clean, and foods that do not need to be refrigerated can be stored in a dry and cool place, with good ventilation, and always away from sunlight or sources of heat,” experts say. The cleaners always have to be away from food and rags and clothes must be washed after each use or disposable.

Prepare the right amount of food

“It is better not to cook large quantities of food, except that it is frozen to avoid leftovers, that we should not keep them for more than 48 or 72 hours in the refrigerator, nor reheat them more than once,” the specialists explain.

Limit the consumption of seafood and fish

We should also reduce the intake of high-risk foods such as meat, eggs, dairy products (preferably pasteurized), salads, sauces, creams, creams, etc. when its consumption does not occur immediately.

Prepare the food at the moment

If we do it well in advance, we risk not keeping them after correctly and exceeding the adequate time to prevent the risk of the proliferation of microorganisms.

Avoid cross-contamination

In these dates, we elaborate very varied dishes, which often entails the use of utensils that can be used indiscriminately to cut raw or cooked products, meats, and fish at the same time, etc.

Keep food at safe temperatures

The danger zone goes from four to 65 degrees centigrade: in this band, the microorganisms multiply very quickly. Below four degrees the microorganisms do not multiply, but they are alive.

“If we take a food out of the refrigerator, as the temperature increases, the number of germs in it will increase. Above 65 degrees we could consider that we have already killed them all. It is also important to thaw food in the refrigerator or in a cool place, “experts say.

Freeze the fish at -20 degrees centigrade for at least 72 hours

“Ultra-freezing is also recommended. This prevents microorganisms from developing, so it is kept in perfect condition and prevents deterioration, as well as the risk of persistence of the parasite, “advise from the SEEN.

Cook food at more than 65ºC for at least 2 minutes

The hygienizing function of cooking is due to the fact that many pathogenic microorganisms cannot withstand temperatures above 60-65 degrees Celsius. “At these degrees, which are reached with most cooking methods, bacteria begin to degrade and do more, as the temperature is maintained over time or if it increases, ” experts say.

Wash fruit and vegetables well

They should be washed thoroughly before peeling, cutting, eating or cooking. Washing reduces the bacteria that may be present in fresh products, it is the best way to reduce the risks of diseases transmitted by these foods.

Beware of preserves

Do not take those cans that have blows or are bulging or have rusty areas, and completely discard those that, when opened, release gas.

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