Each year, one-third of the infections food collective reported in France have occurred at home
Since the races up to the management of the leftovers, there are simple gestures that help to limit the spread of germs that cause infections. The Figaro you book the advice of the national Agency of sanitary security of food (Anses). • Do not take the time to wash the mainsC’is a gesture of a base which must become a reflex when it comes to get into the kitchen. The washing of the hands helps to both prevent the contamination of food by micro-organisms that colonize our hands, but also to avoid our own contamination by the oral route. This is the case when we wear our soiled hands to the mouth. In the kitchen, it is recommended to wash hands after touching raw foods (meat and vegetables), but also after any action is likely to leave bacteria on the hands: to go to the toilet, changing a baby, pet an animal, touch of land, etc. , To be effective, the washing should be done with warm water and soap or detergent, for 20 seconds.
This recommendation is even more if you present the symptoms of a gastro-enteritis. In this case, be even more vigilant in the wash and look for dishes that require only a minimum of preparation.
• Wait too long as the dish is cool to the réfrigérateurVous may have already heard that it was not necessary to put a dish still hot in the refrigerator.
And it is exact: the heat, in producing condensation, is at the origin of an increase of temperature, which is not favourable to the operation of the fridge. However, it is recommended not to leave a flat for more than 2 hours at room temperature. It is even strictly not advisable to leave it for a whole night at room temperature a dish that you just prepare, under the pretext of waiting for it to cool down before refrigeration. And for good reason: even after cooking, some dishes may contain bacterial spores (Bacilluscereus, and Clostridium perfringens) that can produce toxins at room temperature. If the amount of food prepared is too large, divide into small portions so that the cooling is more rapid.
The remains of meals having stayed too long at room temperature should be discarded, particularly if it is picnics or buffets.
” READ ALSO – Tips to avoid food infections at home • Wait too long before finishing the remains of a repasIl you may be already happened to put any leftover food in the fridge and then forget about them, until they come back a few days later to your memory. Are they still edible safely? In fact, it depends on the time that has elapsed and the type of food. For example, preparations with a basis of eggs, without cooking (mayonnaise, creams, chocolate mousse, pastries, etc) must be consumed within 24 hours.
The catering trade products, type cooked dishes, pastry cream, food “highly perishable” non-pre-packaged manufactured by a craftsman or sold at retail without mention of a date limit of consumption, as well as the dishes prepared at home, should not be kept too long.
A duration of less than three days is frequently recommended. As for soups, purees and foods cooked in water (pasta, rice, semolina), it is advisable to put them quickly in the refrigerator and eat within 48 hours. • Neglecting the storage of its frigoPremier council: protect the food partially eaten by a plastic film or place them in boxes and sealed to prevent cross-contamination. It is also advisable to remove unnecessary packaging to avoid contamination by micro-organisms that can be found on these cardboard and plastic. Finally, the eggs should not be washed before being stored, as this leads to a modification of the surface of the shell that can support the penetration of micro-organisms to the inside of the egg, in particular of salmonella.
• Use the same cutting boards The cutting board is one of the utensils most used in the kitchen.
But did you know that it is advisable to book it to the meat and raw fish, and another for the cooked products and vegetables of your own? Similarly, once the cooked food, do not reuse dishes and utensils that you used to carry raw.
This is particularly the case for poultry.
The bacteria from the surface contaminate both hands as the utensils used. It is necessary to wash carefully before they touch other food. • Never clean his réfrigérateurGrave error! In the fridge, each dirt can become a breeding ground for bacteria.
Each time food spilled in the refrigerator should be cleaned promptly with detergent surfaces soiled. And this was in addition to a complete cleaning at least once per year with soap and water for example, and then in rinsing with water with a little bleach. Little tip: avoid the direct application of concentrated bleach on the walls. This may cause cracks that are favourable to the implantation of micro-organisms.
” READ ALSO – Our sponges and kitchen are home to millions of bacteria If you use a sponge, disinfect it beforehand by bleach or heat. An american study has shown that a treatment of two minutes in a microwave oven having a power of 1000 watts will dramatically reduce the amount of microbes. Do not forget to regularly wash dish cloths that can also host bacteria. • Do not cook enough the viandeBon number of pathogenic bacteria are sensitive to heat. Cooking food is an excellent way to get rid of all or at least to reduce the microbial population. In the case of meat, the microbes are on the surface, and not in the heart.
But when the meat is ground, this leads to contamination in the mass. Cooking incomplete as that of the minced steak “bleeding” is therefore not sufficient to eliminate certain bacteria that could be found there. It is therefore recommended for young children, pregnant women and immuno-compromised individuals to consume ground beef cooked to heart. It is the same for the meat from pigs and poultry. To note that reheating food in the microwave oven may not have the sanitizing effect expected, because the temperature is not uniformly distributed.
• Put the menu of products at risk for some of your convivesPréparer a meal for an elderly person, a sick relative, young children or a pregnant woman requires a few precautions. Avoid, for example, to present raw or lightly cooked egg.
Similarly, the consumption of meat or raw fish (tartare, carpaccio), and of dairy products from unpasteurized milk (except cheese cooked in a hurry, type gruyere or county) is strongly discouraged. • Break the chain of froidUne temperature below 4°C, it can considerably slow down the growth of micro-organisms, as is the case for Listeria monocytogenes, but also stop the growth of most bacterial pathogens such as Salmonella enterica. It is for this reason that the ideal temperature for food storage is between zero and 4°C. to Break this cold chain is to leave it a chance to grow bacteria.
• Do not wash fruits and légumesQu’they are bios or not, it is necessary to wash the fruits and vegetables to the water. Remember that bacteria are everywhere. At the market or at the supermarket, fruits and vegetables can not escape it. Especially as, to judge of the quality of the products, many people take them in hand and finally the rest.