Post by account_disabled on Feb 20, 2024 6:09:51 GMT
Precisely in summer, as temperatures increase, special care must be taken with the preservation of food since the possibility of deterioration and decrease in quality of the food is greater. Below we give you some tips to avoid eating spoiled foods during the summer. Keep reading! food-hygiene Did you know that by learning new techniques for packaging and preserving food we can prolong its life in good conditions for consumption and, in this way, prevent our food from spoiling prematurely? As always, prevention is best, so we advise you to buy only what you need and in the necessary quantity. Always carry a list of what you need and don't go to the supermarket hungry, this way you will avoid compulsive shopping. Once at home, use these tricks: New call to action Tricks to preserve food in good condition Try not to leave food at room temperature for more than two hours if you are not going to consume it right away. Wash foods with enough water and specific products , especially vegetables and fruits when consumed without cooking to ensure that you eliminate both possible bacteria and the chemicals used to grow them. In addition to plenty of water, you can use a solution of water and sodium hypochlorite, which you can buy in stores.
Try to prepare the food shortly before eating it or freeze it once it has cooled if you are going to eat it for a while. Prepared foods degrade in the refrigerator after several days, so freezing them can be a good idea when you have miscalculated and overprepared. However, avoid placing them in the freezer immediately after cooking, as sudden changes in temperature are not good for food and you will use a lot of energy to cool something that is hot. When you reheat a dish, do so at a high temperature to destroy Europe Mobile Number List possible bacteria and serve it hot. Always eat fish cooked or after having frozen it . Fresh fish may be infected with anisakis , a parasite that can cause illness. Foods at risk, because they are consumed raw or almost raw, may be anchovies in vinegar and other pickled or marinated fish, such as ceviche. Also smoked, brined or raw fish such as sushi and its variants. Consume minced meat the same day you buy it, you can keep the rest of the meat in the refrigerator for several days, but not more than a week. Minced meat , having greater contact with air and a greater degree of manipulation, has a greater risk of pathogens appearing.
When you are going to freeze food, do so in portions in appropriately sized containers. This way you will avoid freezing and defrosting food several times. Wash knives and cutting boards well once you have used them, as they are ideal places for bacteria to accumulate because food debris can get trapped in them. In the refrigerator, do not mix raw foods with cooked foods. If you do, bacteria from raw foods can transfer to cooked foods and contaminate them. When you are going to freeze food, do not do it at room temperature . Let it defrost the night before in the refrigerator or use the microwave. In this way, the cold chain is maintained, because you avoid defrosting food abruptly. Different preserving methods You can preserve your leftover food in your daily meal to consume it later without risks. There are different preserving methods: By heat in a bain-marie: you can use it with foods high in acidity or sugar. You have to place the food you want to preserve in a hermetically sealed glass jar and immerse it in another container with water that you will heat to the boiling point between 5 and 15 minutes. Salting: the classic food preserved in salt is cod, although you can also apply this method to other fish, such as sardines. Salt absorbs water, which causes the food to dehydrate, preventing microorganisms from appearing.