How To Prevent Food Poisoning?

In this article we will teach you the precautions you should have to prevent food poisoning. During the past year, 357 people were affected by the 21 outbreaks of food poisoning that occurred in Spain. 

The most common cause of these poisonings was the bacteria ” Salmonella “, whose risk factor is the consumption of raw or undercooked eggs. During the summer period, where temperatures are higher, the probability of being poisoned by this bacterium increases.

For this reason, it is necessary to take into account a series of precautions that will guarantee health and prevent the appearance of possible food-related poisonings. Keep them in mind!

Keys to preventing food poisoning

According to information published in the medical journal Paediatrics & Child Health , children, older adults, and people with weak immune systems tend to have more problems from germs in food.

However, this same medium highlights that there are preventive measures that help promote the safety of the food eaten by the whole family. Let’s see the most important ones below.

Cook food well

Most of the bacteria that cause infection or poisoning are not very resistant to both heat and cold. Its ideal temperature range is quite short and usually resembles human body temperature.

In this way, a complete cooking of food is a very helpful tool when it comes to killing possible pathogenic bacteria. In certain foods, this heat treatment is carried out in the factory itself, as is the case with milk.

However, when it comes to meat or eggs, it is the mission of each consumer to ensure complete cooking before consumption. Leaving red meat inside implies a greater risk to health, especially if the method of preserving the meat or fish before cooking was not entirely correct.

A very typical example is that of minced meat in hamburgers. Sometimes, this meat can have large amounts of ” E. Coli ” bacteria inside . It is necessary for the meat to reach 71 ºC inside to ensure its health.

Freeze the fish

Other pathogenic organisms such as “Anisakis” are sensitive to cold. Freezing fish prone to harboring these organisms, such as hake, ensures their death. A complete cooking afterwards to destroy any possible larvae will reduce the risk considerably.

It should be noted that poisoning with this organism is especially dangerous, since it can trigger a process of anaphylaxis. This is indicated by an investigation published in the journal Internal Medicine. 

Defrost in the refrigerator

Thawing food at room temperature facilitates the reproduction of pathogenic organisms that may inhabit them, and the hatching of the roe. In this case, it is best to use the refrigerator as an element that conducts the defrosting of the products. Another effective option may be to use the microwave for this function.

Keep raw foods separate from those that are cooked

This will avoid possible cross contamination between foods. It is important to separate meat from fish and shellfish, both during food storage and in the processes prior to cooking.

Do not store open tomato sauces for more than 3 or 4 days

A very common mistake and source of “botulism” contamination is leaving tomato sauce jars open in the refrigerator for many days. These foods are a good breeding ground for ” Clostridium Botilinum”. 

It is the bacterium that produces botulinum toxin (botox), which ingested produces a progressive paralysis of the body and organs that triggers multisystemic failure. This bacterium and its toxin are quite sensitive to heat; therefore, good cooking also reduces the risk of poisoning.

However, it is advisable to keep tomato sauces in hermetically sealed jars (better vacuum) and consume them within 3 or 4 days from the date of opening.

When in doubt, throw it away

If you suspect that a food may be contaminated, has an unpleasant odor, or a rancid taste, get rid of it. To prevent food poisoning, it is often enough to use common sense. Therefore, when there is the slightest doubt that a food may be contaminated, it is better to throw it away before regretting its consequences.

Not only foods with a bad taste, look or smell are susceptible to being contaminated. Those that look good could also have pathogenic bacteria. In this way, if you doubt its conservation, or think that it may have been in contact with a contaminated food, it is better not to consume it.

Foods susceptible to being contaminated

• Raw or undercooked meat and poultry.
• Raw or undercooked fish or shellfish.
• Raw or undercooked eggs.
• Raw sprouts such as alfalfa.
• Unpasteurized milk and dairy products.
• Soft cheeses.
• Meat patés and pasta.
• Hot dogs, corned beef and cold cuts.

Watch your diet to prevent food poisoning

Have you suffered an episode of food poisoning? Are you afraid that your food will be contaminated? Do not forget to apply all these preventive measures from now on. Also, if you suffer any signs of intoxication, consult your doctor as soon as possible.