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In general, foods must be quantitatively sufficient (calorie needs), qualitatively upgraded (prevention of deficiency diseases from vitamins, trace elements), healthy to avoid degenerative diseases (hyperlipidemia, diabetes, hypertension) and safe from a sanitary point of view (from infections, parasites). Sometimes, however, mistakes in their management and use can have serious consequences.

Of these mistakes, 10 are important and specifically:

1st mistake: eating uncooked or incompletely cooked red and white meats (generally meat and poultry, seafood (of all kinds) and eggs

The reason is that they may contain bacteria, viruses and parasites. The solution is to use heat-resistant thermometers to control the internal temperature at safe levels (for meat, poultry, minced meat, sausages 75οC, fish 65οC, seafood until the flesh turns white and separates and shellfish open the shell during cooking, boiled eggs the yolk and albumen should be firm and for fried foods 75οC. The minimum time spent at these temperatures is 3 minutes before serving.

2nd mistake: Raw dough, pancakes, batters and homemade mayonnaise are innocent

All of them can have salmonella and coliform bacteria or other dangerous bacteria that survive in eggs and flour. It goes without saying that you need to wash your hands and surfaces of utensils used in the preparation process with soap and water.

3rd mistake: Defrosting and marinating on the kitchen counter

Because the various infectious agents multiply quickly at room temperature. Defrosting should be done in the refrigerator, microwave or in cold water. Only foods in watertight packaging are thawed in water to prevent water from entering which may potentially be contaminated. After marinating, foods must be kept immediately in the refrigerator until cooking, regardless of the type. and type of marinade.

4th mistake: Leaving a food that can spoil outside the refrigerator

Foods that are subject to spoilage (meat, poultry, eggs, seafood, chopped fruit, cooked rice, etc.) if left outside the refrigerator for more than 2 hours can become contaminated. For this reason, these foods, after being divided into smaller food containers for rapid cooling, must be placed in the refrigerator within 2 hours or within 1 hour if the food was exposed to an ambient temperature above 32°C. Foods that are hot or burning can be placed directly in the refrigerator in small packages for rapid cooling.

5th mistake: Cleaning fruits and vegetables while they are unwashed

Fruits and greens may have bacteria on their outer surface (peel) which can contaminate the inside For this reason, a good wash is preceded, especially with the use of a special vegetable brush such as melon, zucchini and avocado. Soaping or the use of antiseptics is not recommended. The use of detergents – bleach solutions (bleach) should be avoided when washing fruits and vegetables.

6th mistake: Neglecting thorough hand washing

Infectious agents, in the general sense, that are on our hands, potentially contaminate food. It is necessary to wash our hands thoroughly with running water and soap for at least 20 seconds and after preparing food, before and after eating, after leaving the toilet or changing a diaper.

7th mistake: All people have the same probability of foodborne infection

Although potentially all people can get sick, however, some people are more vulnerable. Such as a) those aged > 65 years, b) children < 5 years, c) pregnant women, d) those who are immunosuppressed by disease, medications, radiation, chemotherapy. Especially people belonging to these groups should not a) consume unpasteurized milk and juices, b) soft cheeses (unless they were prepared with pasteurized milk, c) incompletely boiled or baked eggs, white and red meats, seafood.

8th mistake: The utensil in which foods were prepared for cooking can be used to cut them after cooking

The food that was baked / cooked should not be placed in the utensil in which it was prepared if it has not been washed thoroughly beforehand. This is especially true for meats, poultry, and seafood.

Mistake 9: Taste and smell are not an indicator of food safety

You should consult the instructions regarding the storage times of a food in the refrigerator or freezer.

10th mistake: contact of raw meat, poultry, eggs with the kitchen counter is safe

Uncooked meat, poultry, eggs, seafood can contaminate the surfaces and utensils that come into contact with them, for this reason, surfaces and utensils must be cleaned and disinfected.