Christmas, the same food is eaten often in many different meal several days in a row. Food poisoning due mostly to the fact that food is stored at room temperature or pre-prepared hot food cooled too slowly.Abdominal discomfort can bully christmas without the food poisoning, too. Video tips on how to reduce the swelling by eating!
Nasty food poisoning that most abdominal symptoms can be avoided by following a few easy instructions.
food poisoning symptom describes as diarrhea and vomiting, as and is often selflimiting. Mostphotos1. Keep enough in the cold
perishable foods remain good quality when they are stored for a maximum of + 6 degrees. Such products are for example ham, fresh cheeses and pates.
Fish spoils easily. Store cold-smoked fish, gravad fish and spawn a maximum of +3 degrees.
use the products expiration date.
the Other fish, like herring in a glass jar, you should retain the packaging box according to the instructions, however, not exceeding + 6 °c.
2. Thaw in the refrigerator
melt the frozen christmas ham in the refrigerator for a maximum of + 6 degrees.
room temperature bacteria multiply kinkussa quickly and can cause food poisoning.
Bake the ham as soon as possible after thawing.
3. Hygiene
Wash and dry your hands always before preparing food.
food poisoning bacteria can spread to food through the hands.
Also the tools and cutting boards should be clean. Handle raw and cooked meat separate tools.
4. Serve patience
Take room temperature to be offered only as much food as you can eat.
it Is better to cut, for example, ham the required number of slices available instead of raising the whole ham to the table to warm up.
If the food has been warm for more than four hours, throw it away.
room temperature, food poisoning bacteria start to multiply.
don’t mix old and new food together.
Food should always take out only that much, when it is necessary. Room temperature food poisoning causing bacteria begin to rapidly multiply. Mostphotos5. Heat carefully
Thaw frozen casserole in the refrigerator, so they do not get during the defrost cycle to warm up. Preheat the boxes properly hot more than +60 degrees temperature.
Cook ham and poultry meat thoroughly to at least +75 degree temperature. Disease causing bacteria are destroyed at this temperature. Use a cooking meat thermometer.
6. Cool quickly
If hot food is not eaten immediately after preparation, it must be cooled as quickly as possible before the refrigerator transfer.
a Good way is to cool the food, for example in a cold water bath or outside in a very covered.
7. Eat on time
the Ham should be eaten at the end of a week, the new year.
fish products, in turn, should eat the expiration date.
Use frozen and thawed eggs one within a day.
Homemade mustard is not maintained as long as the trade mustard.
Keep the self prepared mustard always in the refrigerator. In the cold it remained good for a few weeks.
Source: Fda
