Raw foods must never touch ready meals because they can contaminate them
Caution is always required when preparing, storing and consuming any food. Inadequately prepared, stored or stored foods can cause food poisoning (which in turn can cause other serious consequences in the body)
- The cause of spoilage is heat – the risk of food poisoning is still greatest during summer and high temperatures. High temperatures trigger a whole series of chemical and biological processes in food. The nutritional value of food is reduced as a result. The appearance of pathogenic and toxic substances in food is also common. Perishable foods are minced meat, dairy products, eggs, various sauces and toppings with mayonnaise, cream cheeses and sour cream. There are 2 main causes of food poisoning. The first are pathogenic microorganisms (mainly bacteria from the Salmonella family). Frequent poisonings are also caused by the bacterium Escherichia coli. The rarest and most dangerous poisonings are caused by the botulinum bacterium (which is present in canned food and can be recognized by the bulge on the can). Another type of cause of food poisoning is toxic biochemical substances. These substances get into foodstuffs mainly due to improper preparation. A common misconception related to food spoilage is that such foods are easy to recognize (by smell, color and appearance). This is incorrect because bacteria cause such changes only after prolonged exposure. This is often why even seemingly correct food can be contaminated and therefore dangerous for humans.
- Precautionary measures are necessary – it is not recommended to buy food at stalls during the summer months (but only in well-stocked markets and stores with high turnover, where goods do not stay on the shelves for long and where perishable foods are kept in refrigerators and freezers or refrigerated display cases) . During high temperatures, fresh meat can be stored for up to 3 days at a temperature of up to 8°C. You can check the freshness of the meat by pressing the meat (fresh pieces recover their original shape and appearance very quickly).
- Food preparation is important – you should not prepare another dish on the work surface without cleaning, because harmful bacteria appear in a short time. Thermal processing (cooking or baking) successfully destroys most microorganisms. Food should be processed long enough. Undercooked or underbaked food is a suitable ground for the development of harmful microorganisms. The dish is served immediately after preparation (because at room temperature it is exposed to the appearance of harmful microorganisms). Cooked food is stored in the refrigerator. The rule is to reheat cooked food only once (especially during high outside temperatures).
- Tips for food storage – maintaining the biochemical integrity of food is crucially important when storing food (especially during hot days). Any raw foods must not touch ready-to-eat meals, which may contaminate them.
- The time for storing food in the fridge is different – fresh eggs can be kept for up to 2 weeks in the fridge, and boiled eggs for a maximum of one week. Mayonnaise should be kept in the refrigerator for a maximum of 20 days, and dressings and sauces with sour cream for up to 5 days. Cured meat products in open packaging are stored (and should be used) for up to 7 days, and in unopened packaging for up to 20 days.
- Symptoms of food poisoning and first aid – problems begin when pathogenic microorganisms enter the intestines or through the intestines into the body. The body naturally tries to expel these harmful substances, which is why cold sweat, vomiting and diarrhea occur. These phenomena are usually accompanied by a high temperature. Take an anti-emetic immediately if you are sure you have eaten spoiled food. The timely disposal of spoiled food significantly reduces the negative effect of harmful agents. Certain bacteria are extremely dangerous, so medical help is necessary. Frequent diarrhea and vomiting can cause dehydration, so it is advisable to drink enough fluids. Juices, teas and hot soups are mostly recommended.