Food and Nutrition

The so-called Transferring the disease through food or mobile infection through food, is known medically. It is known that food poisoning was the cause of suffering among the injured in every sense of the word meaning, and that happens when dealing with one's food or drink when contaminated material containing any number of factors Kjerathim, parasites or viruses, can cause diarrhea, vomiting and fever. These symptoms may result if not treated or attention to the occurrence of drought, and usually a little bit what most people infected after eating contaminated food because of the disease immune system, which is strong enough for the prevention of it, but when they increase the disease-causing bacteria behind secure borders, as a result dealing with food is not clean or resulting from the lack of cooling, leading to the occurrence of food poisoning, and when the immune system is unable because of illness, age or other factors, there is a possibility of food poisoning. * Food contaminated * The animal products, eggs, meat, chicken, shellfish, and unpasteurized milk are the foods most likely to be contaminated, and the raw foods and vegetables are of particular importance because washing removes some of contamination, but does not eliminate the final. Therefore, and for the prevention of food poisoning you must follow food safety procedures and set forth in the Food and Drug Administration FDA, the four simple steps for safe food preparation at home, so as to avoid as much as possible the spread of germs in the kitchen, which may permeate unequivocal surfaces, utensils, sponges and tabletops . Therefore, in order to prevent: 1 Use hot water and soap in operations such as washing and cleaning. Wash your hands with hot water and soap before handling food and after using the bathroom, and when you change diapers, in contact with pets, and to refrain from preparing any of the types of food in the event that a person has diarrhea. Money-wood or plastic surfaces used for cutting, pots, tabletops using warm water and soap after preparing each type of food, before heading to the next food. The use of plastic cutting surfaces or non-porous and must be placed within the surfaces dishwasher or washing with warm water and soap after each use. Reliance on the use of paper towels to clean the surfaces of tables and desks in the kitchen, and when you use cloth towels should be washed after each use. 2 carry out chapter and to prevent the spread of contamination: This topic is true especially when dealing with raw meat and poultry, and seafood, this should keep these foods and their juices away from ready-to-eat foods. Separate location designed to carry meat and poultry and seafood from other foods in the shopping cart in the refrigerator at home. The allocation of as much as possible of the different cutting boards for raw meat products. Always wash your hands and cutting boards, dishes and utensils with hot water and soap after use for cutting and processing of raw meat. Do not place cooked food on a plate which has put fresh raw meat or poultry, or seafood. 3 cooking food to proper temperatures so as to eliminate the harmful bacteria. By following the following: Use a thermometer (thermometer) to measure clean the internal temperature of cooked foods suitable for different kinds of meat and other foods to make sure it has been cooked all the way through. Cook roasts and steaks to at least 145 degrees Fahrenheit (about 63 degrees Celsius). In order to fully mature poultry be cooked to 180 degrees Fahrenheit (82 degrees Celsius), which could spread the bacteria during the preparation of chopped meat (hamburger), therefore, always be cooked at least 160 degrees Fahrenheit (71 degrees Celsius), making sure to maturity entirely from the inside , you must not eat chopped meat, which is still the color of the inside and rosy. Must cook eggs until the yolk and egg white, static, fixed, and not dealt with in the event that the eggs raw or partially cooked. Fish must be «static» and flake easily with a fork. When cooking in a microwave oven must make sure there are no cold spots in the food, so that bacteria can live and breed and for best results, cover food, stir and rotate for even cooking and if there is no revolving dish in the oven, rotate the dish by hand once or twice during the process cooking. When re-heating of sauces, soups and gravies should be heated to boiling point and furans, and other types of food heating and fully to the rank of 165 degrees Fahrenheit (74 degrees C). 4 put food in the refrigerator immediately, so as to cool foods quickly because cold out keep harmful bacteria from growing and breeding, with the seizure of the refrigerator temperature does not exceed four degrees Fahrenheit (about 15.5 degrees Celsius) and is not freeze more than zero degree F (ie, 17.7 degrees Celsius below zero), and can make sure to adjust these grades with the use of a thermometer. Refrigerate or freeze to the fast food spoilage and the resulting residue within two hours. Not to remove the frozen food at room temperature, but it is recommended dissolving the flow of food under cold water or in the microwave or make the process of soaking in the refrigerator. Division of large quantities of residues to a small flat containers for quick cooling in the refrigerator, and fill the refrigerator because the air full radiator must be distributed to keep the food safe.