When your food fights back

Food poisoning is no picnic, and the best way to treat it, is to not get it in the first place 아두이노 프로그램 다운로드. Here’s what you need to know, so you can spend your holiday on your towel, not the toilet!

What causes food poisoning?

The most common causes of food poisoning are bacteria, followed by viruses, parasites, chemicals and toxins. These germs can infect food and beverages at any point in the food chain, from farm to fork. While you can’t do much about the handling of food before it reaches your local grocery store, you can stop the growth of bacteria and other microbes once you leave the store.

The bacteria that commonly cause food poisoning – including Salmonella, Escherichia coli and Listeria – need a good growth medium, a neutral pH and lots of warmth to flourish. A good growth medium is one that supplies organisms with plenty of protein. For this reason, raw or under-cooked chicken and poultry, eggs and milk are often breeding grounds for food-poisoning incidents. Foods with a low acid content are also risky business, and not keeping these foods cold and chilled is looking for trouble.

Eat safe
If you’ve ever had food poisoning, then you’ve experienced the agony of the cramps, nausea, vomiting and diarrhea. Ugh!

Here’s how you can stay one step ahead of food gremlins.

  • Check sell-by and expiry dates, and pick only the freshest of foods.
  • Don’t eat anything that has passed its expiry date and don’t eat anything that looks suspect.
  • Never eat anything from bulging or dented cans.
  • Avoid home-bottled foods, particularly ones that don’t contain acid.
  • Avoid seafood that doesn’t come from a trusted source.
  • Never drink water that may be contaminated. Boil drinking water first if you’re unsure of its safety.
  • Always wash fruit and vegetables before eating or cooking.
  • Don’t eat wild mushrooms unless you’re 100% sure they’re safe.
  • Wash your hands after you’ve been to the toilet, before and after you prepare food, and after you’ve touched raw meat, fish or poultry.
  • Prevent cross-contamination by using different cutting boards for meats and vegetables.
  • Don’t reuse utensils that have touched raw meat, fish or chicken.
  • Clean cooking utensils and cutting boards with hot soapy water regularly.
  • Make sure that all dishes are always cooked right through. Under-cooked meat, poultry, and shellfish can be a significant source of bacteria.
  • Never place food on tables ahead of time. Always take food out of the fridge just before serving.
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