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8 rules for a clean kitchen that protects you from food poisoning


Food and foods are not germ-free. Many organisms in our food can cause diseases. But there is a lethal weapon that can be used to combat food poisoning: hygiene. Here are some golden tips.

1. Listen to your mother
When we were young, we used to hear our mothers say, "You should wash your hands before eating." This sentence is the first golden rule that applies before preparing food too. This is very important, as the germs may be transmitted to the whole family's meal while cooking. It takes about thirty seconds to wash the right hands. Whatch out! Fingers, spaces and nails should be thoroughly rubbed with soap.

2. Once is not enough
But this means not only washing your hands before preparing food, but also during cooking. Whenever you touch your hands raw meat, fish, eggs, litter. Otherwise, you run the risk of transferring germs from these foods to others, such as lettuce or tomatoes that are not cooked.

One for meat and another for vegetables
To avoid the spread of germs, raw meat should not be cut with the same tools you use for other foods. Especially cutting boards and knives. A special plate and knife should be allocated for raw meat and vegetables. Or you should clean them in the dishwasher before reusing them to cut vegetables.

4. Beware of scratched panels
What seems small to us may form an entire world of bacteria. What looks like a scratch, for salmonella (a bacterial infection) is a huge center. Of course it is difficult to clean hardwood panels, and if the cutting board surface is very torn, you should buy a new piece.

5. Pay attention to sponges
Dishwashing sponges and brushes are the most common places where germs collect. To keep it clean it should be washed with hot water after each use and then stored to dry. The sponge should not be used for more than a few days. They must be replaced or boiled in the washing machine at a temperature of at least seventy degrees Celsius.

6. Towels
The same is true for towels. It should always be dried thoroughly after use and replaced at least once a week. In addition, the dishcloth should not be used in cleaning raw meat, and it is recommended to use paper rolls for the kitchen.

7- Clean the refrigerator
Almost all microorganisms reproduce at temperatures below seven degrees Celsius. So perishable foods should be stored in the refrigerator, also meat, fish and eggs should be placed in the coldest areas. It is very important that the refrigerator be cleaned regularly to prevent the formation of bacterial colonies.

Heat as a bacterial killer
One sure way to kill pathogens is heat. Meat, fish and eggs should be cooked well. This means that the inside of the food should be heated to more than seventy degrees for at least two minutes. Salads, herbs, vegetables and fruits that are eaten raw must also be washed well.

Source: aljazeera

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