2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Summer is the season that is most dangerous in terms of food poisoning. In high summer temperatures products such as eggs, fish, seafood and chicken cause severe poisoning, but in the number of dangerous foods they have a solid company.
Nutritionists have ranked the foods that can cause the most problems. See in the following lines foods that can poison us in the summer.
Cutlet
The cutlet is a tempting food, but it should be removed from the refrigerator just before it is cooked. This includes all dishes in which minced meat is present. In fact, minced meat is more dangerous than a piece of meat, whether it's chops or elsewhere, they are all animal products.
As minced meat is most often a mixture of different types of meat, the danger increases greatly. In minced meat, most of the products that make it up are at risk of contamination. Escherichia coli causes the most problems and treatment at 70 degrees or more is needed to kill the bacteria. Alangle dishes are more suitable for the cold months.
Mayonnaises and egg-based sauces
Packaged mayonnaise and sauces are not a problem, they are stored well in the refrigerator. During preparation, they are pasteurized and have passed sanitary control.
Therefore, in the summer it is better to rely on factory-made sauces and mayonnaise than homemade, provided that they will not be consumed immediately. If prepared at home, they should be removed from the refrigerator immediately before serving. Anything that is not consumed within a day is best discarded.
Taking food prepared with eggs outside - on the beach or on a picnic - should be avoided. If something is to be carried outside, the egg products must be cooked to full readiness and stored in suitable containers. The eggs are among the most dangerous summer foods.
Oysters and other seafood
Culinary pleasures with oysters or other seafood outside in the summer can become a serious health problem if they turn out to be spoiled. The bad news is that they do not taste good when spoiled, and the way they are stored cannot affect the quality of such food.
Seafood poisoning endangers health and life very seriously. In a healthy person, the bacteria responsible for spoiling the products cause diarrhea, vomiting and stomach pain. In cancer patients, liver diseases and those of the immune system, human life is endangered. Bacteria enter the bloodstream and cause fatal infections.
When intending to consume such food, care must be taken when choosing, because all shellfish can contain pathogenic bacteria and they can be transmitted from one species to another because they are stored together.
All seafood as well as all types of fish should be consumed fully cooked. It should be borne in mind that marinated fish can also be dangerous. If it contains dangerous microorganisms, they are preserved even after freezing at low temperatures.
French fries
Somewhat surprisingly, fried potatoes are also on this list. No matter how they are prepared, they are safe if consumed immediately. They should not be left at room temperature, and if they will be consumed at a later stage, it is good to keep them in the refrigerator.
Otherwise, the toxins in them will be removed to room conditions, and spores will appear - this also applies to boiled potatoes, if their skin is not removed.
Chicken
Chicken contains a lot of water and fat, so it is among the most vulnerable types of meat. Therefore, some simple rules should always be applied.
The meat should never be rinsed with water before cooking. Must be touched with clean hands or gloves. It is best to cook until fully cooked. Always store in the refrigerator. It is not a good idea to bring something cooked with chicken outside. Like seafood, it can create a health problem.
Other food
If there is leftover cooked food after a meal, there is no problem to consume it later. As long as it is stored in a cool place. If any food has been outside for more than 4 hours after cooking, it is best to discard it.
Fresh vegetables
It is generally accepted that vegetables are safe in terms of storage measures. This is not entirely true. They contain a lot of water as a rule, and this favors the development of microorganisms.
The most problematic are green salads, which are most often eaten fresh. They may contain norovirus, which can survive for 5 days and infect the person who consumes the salad if it is not washed well. It is also recommended to soak the greens in water with food detergent before cooking.
Because of the water, bacteria can grow in them, so it is not good to wear them for eating in nature.
Watermelons and melons
Watermelons and melons have a thick rind and seem to be completely protected. This is not entirely true, because the water for their watering is not always clean. Microbes can get in and to protect the fruit, it should be washed well before cutting.
Cut into pieces is not good to buy, and if you make a fruit salad, the pieces should not stand more than 2 hours outside the refrigerator.
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