Safety Measures Of Food

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Food provides nutrition but if we are not careful, it can lead to unexpected and really harmful hazards. As such, we should never overlook the importance of safety measures, proper handling and cooking of the food. Potential food hazards can be caused by microorganisms, naturally present chemicals, chemicals produced by cooking, environmental contaminants, additives, and pesticides.

Here are a few common foods that require special attention when handling.

 

 

Raw meat:

 

Raw Chicken

 

Meats such as chicken, pork, and beef harbor dangerous bacteria, such as Salmonella, which are capable of causing serious illness or even death. To avoid food poisoning by these Salmonella bacteria, we should always use a separate cutting board to prepare meat and thoroughly wash all the surfaces and utensils that have come in contact with the meat. We should also make sure to thoroughly wash our hands before touching any other foods, utensils, or surfaces.

 

Eggs:

 

Raw Eggs

 

Raw eggs are also associated with salmonella poisoning. Instead of raw eggs, we should consume eggs in cooked form. We should keep our eggs refrigerated, and use our eggs immediately after cracking.


Fruits and vegetables:

 

Raw Fruits & Vegetables

 

The surfaces of most of the fruits and vegetables are contaminated with pesticides and bacteria. We should wash them thoroughly with water before use. Water can clean the surface and prevent potential health risks. We should also avoid contact of the fruits and vegetables with raw meats, seafood, and eggs.

 

Fish:


Raw Fish

 

It is always suggested to cook fish soon after purchasing. If immediate cooking is not possible, then keep it refrigerated until you're ready to cook it. It is also suggested not to defrost the frozen fish under hot water. Rather, you should submerge the frozen fish in cold water for quick defrosting, or you can allow it to defrost overnight in the refrigerator. Always, wash the fish before cooking and, as with meat, thoroughly clean surfaces and utensils after preparation.

 

 

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