Will spoil meat at 45 degrees
Summer is salmonella season | How to protect your food from germs
The super summer makes the skin tan, the mood sunny, but unfortunately the food is bad. Food spoils much faster at outside temperatures above 30 degrees. BILD.de explains how to keep your food fresh and safe.
Germs thrive in the heat, and bacterial cells divide all the faster. This increases the risk of becoming infected with bacteria such as Salmonella, E-Coli or Campylobacter. The result is gastrointestinal diseases with diarrhea and vomiting, which can be particularly dangerous for children and the elderly.
Take meat, for example: at 5 degrees it spoils about twice, at 10 degrees five times and at 20 degrees ten times faster than at 0 degrees. With eggs and poultry meat, the risk of salmonella reproduction is particularly high. But beef, veal or pork can also be contaminated with salmonella. The bacteria are also spreading more and more to plant-based foods, such as raw soybean sprouts.
To protect food, it must be stored correctly: Salmonella practically does not multiply at temperatures below 6 degrees, but explosively at room temperature. Subsequent cooling cannot reverse this; they are only killed by heating to at least 70 degrees.
Read here how you can protect yourself and your food from germs:
1. Maintain the cold chain!
"Food can be kept just as long in the refrigerator at the same temperature in summer as it is in winter. What matters is that the cold chain is maintained," says Angela Bechthold from the German Nutrition Society (DGE). “Cold chain” means to keep perishable foods cool from purchase to transport to storage.
2. Strict kitchen hygiene!
"Adequate kitchen hygiene as well as proper storage and preparation are particularly important in the hot season," says Antje Gahl from the German Nutrition Society. V. (DGE). Always clean kitchen appliances and hands with hot water and washing-up liquid or soap. Make sure that raw foods such as meat and lettuce do not come into contact with one another, otherwise the bacteria can migrate from the meat to the salad. There they are not killed by heating, as is the case with meat.
3. In case of doubt, better do without!
Foods that contain raw eggs or that are not heated, such as tiramisu, zabaoine or mayonnaise, are particularly susceptible to bacterial attack. You should avoid them during the hot days, as well as raw minced meat, tartar, ground meat or sushi.
4. What to do if the freezer goes on strike?
“As long as the goods have not yet been thawed or thawed, their quality is retained,” explains Susanne Moritz, nutrition expert at the Bavarian Consumer Center. Also If the frozen food is only thawed, but the core is still frozen, it can be frozen again.
4. What to do when the food is thawed?
It is advisable to use them for heavily thawed or thawed foods to be eaten or cooked as quickly as possible. This applies primarily to sensitive raw materials such as minced meat or poultry.
All goods must be disposed of if the freezer has been down for more than a day. During this time, pathogens can have spread in the food.
What to do in case of food infection?
Nausea, vomiting, diarrhea and fever are the typical signs of a food infection, in which the bacteria from spoiled food enter the gastrointestinal tract and multiply there. Symptoms appear quickly after eating the affected food.
If you feel the signs of food poisoning, you should consult a doctor as a precaution. Especially if you have eaten food like tiramisu, sushi, chicken breast or something similar. With diarrhea, the body can lose a lot of fluids and salts. So drink plenty of it - preferably tea.
Special electrolyte solutions from the pharmacy help to normalize the electrolyte balance. Constipating drugs stop the diarrhea, but also hold back the pathogenic substances in the intestine. Grated apples, bananas or black tea are more recommended, advises the “Apotheken Umschau”. Medicinal charcoal is also suitable for treatment because it binds the bacteria in the stomach and intestines.
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