Keeping Up With Food Hygiene

So many people are victims of food poisoning every year. Tens of thousands of people get food poisoned each year and there seems to be no stopping it. For this particular occurrence to be eliminated completely, one must be able to understand it, its symptoms and the different things that make up a food poisoning case.

The symptoms of food poisoning range from diarrhea, nausea, vomiting and stomach pains. Because of the location of the contamination, it generally involves symptoms which relate to the stomach. Eventually, it could cause more serious illnesses such as organ failure and there are times that it even leads to death if it is not immediately addressed. Some of the more vulnerable groups to food poisoning are babies, the elderly people, those who have weakened immune systems and pregnant women.

The causes of food poisoning are microorganisms such as bacteria, molds and viruses. When these spread out to the food, it will be much more difficult to know the extent of the infection. However, these typical scares are only possible if the food hygiene is not well.

Because the bacteria responsible for food poisoning can seemingly grow quickly-even in warm and moist conditions-just a single bacterium of an item of food left out of the fridge overnight could be a starting point of the multiplication of so many bacteria. The bacteria will be enough for you to grow ill if you eat it so it is very important that you take the necessary precautions regarding the food that you eat.

Most bacteria flourish best in environments that are between 5°C and 60°C. This is the range of temperature that is relatively know as the ‘growth’ or ‘danger zone’ for bacteria. Any colder or any hotter than this and bacteria will have a very difficult time growing. This is why you should keep cold food or raw food in cold areas such as freezers and the hot food, piping hot. This is to ensure that whatever bacteria is present will be eliminated.

Watch out for those bacteria which can be found in meat, meat products such asminced meat and patés, chicken, turkey, seafood, eggs and raw egg products, unpasteurized milk, soft and mould-ripened cheeses and fried rice.

If you’re not careful with how they are prepared and stored, you might just see yourself in the emergency room of a hospital. So always take the necessary precautions whenever you’re preparing and eating your food.


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