How to avoid summer food poisoning
When buying products do not forget to check their expiration date. Even in the refrigerator, the “summer” temperature is noticeably different from the “winter” one. Therefore, checking the shelf life of perishable products, in the summer should be taken from the specified date 1-2 days.
Do not buy products for a long time. The refrigerator is not a “preserving” unit. It only slows down the reproduction of bacteria, and even then not always. Some microorganisms quickly adapt to the conditions of the refrigerator and begin to actively proliferate.
Store only well-washed food in the refrigerator. Put them in bags or clean, lockable dishes.
Do not leave perishable food in a warm place. Postpone part of the meal, and the rest is better to immediately clean the refrigerator. The most reasonable option in the summer is to prepare a dish that is dangerous in terms of poisoning at one time.
Do a weekly revision and throw everything out of the fridge out of the refrigerator.So you can protect yourself from accidental use of spoiled products.
Buy fruits and vegetables without damage, with whole skin or skin. Do not try the berries in the store or on the market. Do not take sliced watermelons. Also do not buy rotten fruit. Even if you remove the affected areas, it will not protect you from infection, as pathogens and fungi can penetrate the entire depth of the pulp.
Wash all products thoroughly under running water. Do not forget to remove and throw away the top layer of leafy vegetables.
Do not buy food from private traders. Nobody is responsible for the safety of such products, unlike supermarkets and shops, where the rules of storage are still trying to be observed.
Do not eat dubious berries and mushrooms. Curiosity can cost you your life. In this regard, it is especially necessary to carefully monitor children who like to take everything in their mouths.
Do not store more than 2 hours without cooling multicomponent dishes cooked in hiking conditions. This applies to salads, soups, etc.
For drinking and cooking, use only bottled water or taken from the tap.Sources such as streams, lakes and rivers may contain pollutants and pathogens of various diseases.
Always wash your hands with soap and water before eating and preparing food.
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