Hábitos de una buena higiene alimentaria

Good food hygiene habits

It is essential to take care of food hygiene to prevent food spoilage and possible poisoning. By taking good care of the conservation and handling of the products, we ensure that they do not lose their taste during the processes.

On the other hand, we prevent the growth of pathogenic microorganisms that could cause diseases in the digestive tract. What should you take into account? We detail it below.

How to maintain good food hygiene: 6 habits

Cleaning

It is essential to take care of the cleanliness of the products and the utensils to be used during handling. Therefore, handsshould be washedbefore coming into contact with food.

Knives and cutlery should also be clean, and preferably washed in hot water to remove food debris and possible bacteria.

Proper hygiene of kitchen utensils is critical to maintaining food safety.

Cooking

Another important factor when we talk about food hygiene is the cooking itself. High temperatures serve to improve the taste of the preparations and to eliminate bacteria and pathogenic organisms in them.

As a publication in the medical journal Epidemiology and Infection details, heat is used in industry to improve food preservation, and cooking itself can perfectly fulfil this function.

However, care must be taken with the reheating of food. Once again it is more than enough to ensure that the product does not lose quality and to prevent the growth of possible bacteria or organisms that have been left in a dormant state.

Another critical point is the cooking of meat. The tendency to leave them somewhat raw inside can be dangerous if the quality or origin of the meat is mistrusted.

Chicken, turkey or minced red meat must be cooked perfectly and not left red inside. In this way we ensure the perfect food safety of the preparations to be consumed.

Cold storage

A critical point in food hygiene is food preservation. This must always be done at low temperatures when dealing with perishable foods or those with a microbiological risk.

Freezing helps to eliminate certain pathogenic organisms such as anisakis from fish. However, the simple fact of keeping food in the refrigerator significantly improves its shelf life and reduces the risk.

It is necessary to take into account that, when thawing the products, it is advisable not to leave them at room temperature. In this way, the best way to carry out this process is in the refrigerator itself. In this way, it is possible to avoid the growth of organisms that have become dormant in the food and prevent intoxication.

Adequate hygiene of kitchen utensils is a determining factor in maintaining food safety.

Cooking

Another important factor when we talk about food hygiene is the cooking itself. High temperatures serve to improve the taste of the preparations and to eliminate bacteria and pathogenic organisms in them.

As a publication in the medical journal Epidemiology and Infection details, heat is used in industry to improve food preservation, and cooking itself can perfectly fulfil this function.

However, care must be taken with the reheating of food. Once again it is more than enough to ensure that the product does not lose quality and to prevent the growth of possible bacteria or organisms that have been left in a dormant state.

Another critical point is the cooking of meat. The tendency to leave them somewhat raw inside can be dangerous if the quality or origin of the meat is mistrusted.

Chicken, turkey or minced red meat must be cooked perfectly and not left red inside. In this way we ensure the perfect food safety of the preparations to be consumed.

Cold storage

A critical point in food hygiene is food preservation. This must always be done at low temperatures when dealing with perishable foods or those with a microbiological risk.

Freezing helps to eliminate certain pathogenic organisms such as anisakis from fish. However, the simple fact of keeping food in the refrigerator significantly improves its shelf life and reduces the risk.

It is necessary to take into account that, when thawing the products, it is advisable not to leave them at room temperature. In this way, the best way to carry out this process is in the refrigerator itself. In this way, it is possible to avoid the growth of organisms that have become dormant in the food and prevent intoxication.

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