Food
SafetyAnother important point once shopping is done is how to store and
handle food safely. All products that require refrigeration have to
be kept cold and should be brought home to be stored in the refrigerator at 4
degrees celsius. In warmer weather this may involve carrying a cold pack and an
insulated bag. This is not exaggerating safety: the critical time limit is 2 hours.
Once this is exceeded, bacterial growth and consequently spoilage is the result.
Keeping a package of deli meats in a warm car during a day long shopping trip
translates very quickly into food-borne illness for those eating the meat (food
poisoning). Bacteria and bacteria toxin are odorless and cannot be tasted, yet
they can be extremely dangerous. Deep frozen foods have to be brought home
and stored in the freezer at -18 °C (= 0°F).Previously frozen or defrosted items
cannot be refrozen! In the food preparation area be meticulous about cleaning
and sanitizing cutting areas that have been in contact with meat. Wooden cutting
boards are inferior to glass cutting surfaces which can be cleaned a lot more
effectively with bleach and water. All meats have to be cooked that they
are no longer pink, and special care has to be taken with ground meats. Once meat
has been cooked, it has to be kept hot till consumption, or if it was prepared
ahead of time, it must be cooled down quickly and refrigerated. Never leave perishable
foods like meat, eggs, cheese, or cooked meals at room temperature!Bacteria love
room temperature, will multiply rapidly and serious food-borne illness can be
a consequence. Hamburger disease is not just an inconvenience with frequent bathroom
visits. It can kill. The same goes for preparations containing egg, like mayonaise
, egg salad sandwiches,salads with mayo-based dressings,or desserts made with
egg whites. Keep them cold! It is no joke to get sick after a picnic: the culprit
would be most likely the bacterium salmonella. Given a chance to multiply, it
also can land you in hospital. At this point it is important to realize
that vegetables that have residues of earth can enter soil in food, which is hazardous
as well, as it can lead to botulism, a highly dangerous form of food-borne illness.
Never infuse garlic in oil and let it sit around at room temperature on your kitchen
counter, as this can be a culture medium for botulism spores! Keep it refrigerated
and discard it after one week. Finally there are a few simple rules to prevent
trouble:
| A few basic food
safety rules | 1.
Keep hot foods hot (65°C, which is 150°F, or over) 2.
Keep cold foods cold (fridge temperature of 4°C or 40°F). 3.
Clean and sanitize the surfaces where food is cut and prepared. 4.
Observe good personal hygiene when you work with food. (Wash your hands!) |
If you want to gain more insight into safe food handling,
enrol in a Food Safe course, which is very likely offered in your community under
continuing education. Food is not only there to sustain us. It is just as
important that it satisfies all our senses. It can be a source of pleasure
and creativity and allows us to explore foods of other nations. Coming back to
Hippocrates, food can be like a powerful prescription medicine and can make the
difference between feeling energetic and vital or feeling sluggish and blue. It
can be nutritional disaster or a foundation for well being and top performance.
The choice is up to us. Happy balanced cooking and eating!
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