Is the food gone?: How to avoid food poisoning?

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In the hot season, the degree of food poisoning is high. Salmonella is usually to blame. Some bacteria cause salmonellosis, a foodborne infectious disease. At high temperatures, these bacteria spread particularly rapidly. On a warm evening, 800 salmonella can quickly rise to over three million. This is enough to affect an entire party society.

Animal products are particularly dangerous.

In recent years, raw eggs have been the main source of infection. Intoxication usually occurs after consuming tiramisu, chocolate mousse, or fresh mayonnaise.

But meanwhile, other animal foods such as milk, cream cheese, sausage or fresh fish were also considered sources of danger. Ground beef, chicken salad, homemade puddings or cream cakes are also affected by the heat.

proper cooling

Important: Always refrigerate perishable foods until eaten and then consume immediately. Adequate heating is important during cooking because at temperatures above 70 degrees salmonella dies. Wraps or covers all food in a cooler bag if needed. Infectious agents love it warm, moist and rich in nutrients.

Choose low-risk foods

Alternatively, meals containing low-risk foods are also possible: sandwiches with cheese, tomatoes or cucumbers. A well-baked fruitcake. Vegetable dressings without mayonnaise with vegetables such as carrots or turnips. Anything too salty or acidic, as well as dry foods such as Bündnerfleisch or Mostbröckli can be stored well.

hygiene in the kitchen

One more thing about hygiene in the kitchen: Washing your hands before touching food is essential. Make sure the surface is clean while getting ready, and change kitchen towels and dishcloths as often as possible. Then you won’t encounter any nasty surprises.

10 tips to prevent salmonellosis

1. Foods that may contain salmonella, such as raw eggs, foods containing eggs, meat and sausages, belong in the refrigerator. Then at least salmonella cannot reproduce. Take care that such food does not come into direct contact with other food in the refrigerator.
2. Heating above 70°C for at least 10 minutes kills salmonella. Cooked food should have a short cooling time and hot food should be consumed within two hours.
3. In particular, melt water from frozen poultry or game may contain large numbers of Salmonella. Therefore, it should be collected separately, disposed of immediately and rinsed with hot water. All objects that come into contact with it should also be rinsed with as hot water as possible.
4. Food that is not heated before consumption, such as salads or desserts, should always be stored and processed separately from raw food. For example, do not cut the cucumber on the cutting board where the raw meat was previously on.
5. Consume packaged, sliced ​​lettuce as soon as possible.
6. Deep cleaning of cutting boards is particularly recommended: plastic cutting boards are dishwasher safe, wooden cutting boards should be rinsed under warm water immediately after use and brushed with dish soap in the direction of the grain. Plastic sheets should be replaced regularly or trimmed with a scraper to prevent microbes from accumulating in deep cracks formed during cutting. Wood boards can be sanded if necessary.
7. In the case of wooden boards, rubbing them with cooking oil should also prevent the wood from quickly becoming brittle.
8. Glass and stone cutting boards are easy to clean (although their hard surfaces dull knives more quickly).
9. Cloths and scouring pads can also become a habitat for salmonella. Therefore, you should regularly replace them or wash them in the dishwasher. Also, wring it out well after use and store it to dry as quickly as possible.
10. Fruits and vegetables should be thoroughly washed before consumption.

Source : Blick