Julie Parsonnet, Medical Doctor, Professor of Medicine. George Fertest Barnett and Stanford University, Epidemiology and Medical Professor Health, said that food diseases are 10 times more than winter between July and September. This can be explained by various factors at the same time.
Ideal conditions for the spread of dangerous pathogens. Some bacteria like hot temperatures and moisture, which is more common in summer, can give them an additional incentive to reproduction.
Risky Kitchen Habits. This is because more and more people go out to eat and chat. This increases the probability of dangerous germs.
Food under. Outside, may appear ready, but in it raw or under it.
Storage of food in “dangerous area”. The truth is that bacteria in foods with a temperature of +4.44 to +60 centigrade multiply. Keep the vegetables, fruits, cheese in the refrigerator and cooked meat, in the square of the grilled grills, in a oven tray for heating, in the oven, in the oven. In addition, when the temperature on the street is not less than +32.22 degrees Celsius, discard the food that lasts longer than one hour.
Neglect on issues related to hygiene. Especially if they are in contact with raw meat and poultry animals, wash and rinse all the cutlery, cutting boards and equipment. The same goes for hands. USDA recommends it to wash with water and soap for at least 20 seconds or recommends you to use a disinfectant for hand or napkin, or uses a napkin with at least 60%alcohol content). To prevent cross -infection, store raw and ready -made products separately and always keep in a closed form during cooling. Take a separate cutting board for raw meat and poultry animals during cooking.
News -law materials cannot be equalized to the doctor’s prescription. Consult a specialist before deciding.
Source: Ferra
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