It is essential to take care of food hygiene to prevent food spoilage and possible food poisoning. By taking good care of the conservation and handling of products, we ensure that they do not lose flavor during processing.
On the other hand, we prevent the growth of pathogenic microorganisms that could cause diseases in the digestive tract. What should you keep in mind? We detail it below.
How to maintain good food hygiene: 6 habits
Cleaning
It is essential to ensure that the products and utensils used during handling are clean. Therefore, hands should be washed before coming into contact with food.
Knives and cutlery should also be very clean, and it is preferable to wash them in hot water to eliminate food remains and possible bacteria.
Cooked
Another important factor when we talk about food hygiene is the cooking itself. High temperatures serve to improve the flavour of preparations and to eliminate bacteria and pathogens present in them.
As detailed in a publication in the medical journal Epidemiology and Infection , heat is used in industry to improve food preservation, and cooking itself can perfectly fulfill this function.
However, care must be taken when reheating food. Once is more than enough to ensure that the product does not lose quality and to prevent the growth of any bacteria or organisms that may have remained dormant.
Another critical point is the cooking of meat. The tendency to leave it slightly raw inside can be dangerous if you do not trust its quality or origin.
Chicken, turkey or minced red meat must be cooked thoroughly and not left red inside. This way we can ensure the perfect food safety of the preparations to be consumed.
Cold storage
A critical point in food hygiene is food preservation. This should always be done at low temperatures when dealing with perishable foods or foods with microbiological risk.
Freezing helps to eliminate certain pathogens such as anisakis in fish. However, simply storing food in the refrigerator significantly improves its shelf life and reduces the risk.
It is important to note that when defrosting products, it is advisable not to leave them at room temperature. Therefore, the best way to carry out this process is in the refrigerator itself. This way, it is possible to avoid the growth of organisms that have remained dormant in the food and prevent food poisoning.
Cooked
Another important factor when we talk about food hygiene is the cooking itself. High temperatures serve to improve the flavour of preparations and to eliminate bacteria and pathogens present in them.
As detailed in a publication in the medical journal Epidemiology and Infection , heat is used in industry to improve food preservation, and cooking itself can perfectly fulfill this function.
However, care must be taken when reheating food. Once is more than enough to ensure that the product does not lose quality and to prevent the growth of any bacteria or organisms that may have remained dormant.
Another critical point is the cooking of meat. The tendency to leave it slightly raw inside can be dangerous if you do not trust its quality or origin.
Chicken, turkey or minced red meat must be cooked thoroughly and not left red inside. This way we can ensure the perfect food safety of the preparations to be consumed.
Cold storage
A critical point in food hygiene is food preservation. This should always be done at low temperatures when dealing with perishable foods or foods with microbiological risk.
Freezing helps to eliminate certain pathogens such as anisakis in fish. However, simply storing food in the refrigerator significantly improves its shelf life and reduces the risk.
It is important to note that when defrosting products, it is advisable not to leave them at room temperature. Therefore, the best way to carry out this process is in the refrigerator itself. This way, it is possible to avoid the growth of organisms that have remained dormant in the food and prevent food poisoning.