Summer Nutrition: Safe and Healthy Eating in the Sun
Don’t let what you eat put you at risk! With HFG’s recommendations, you can cook and eat with confidence this summer.
iknik and barbecue pleasure is indispensable in summers in Turkey. However, it should not be forgotten that the risk of food poisoning increases with temperature. Because hot air creates an ideal habitat for bacteria. In fact, every degree of temperature rise means an increased risk of food poisoning. While there is no doubt about it, there are many steps you can take to minimize this risk.
Food poisoning can affect anyone. However, it is true that some people are at greater risk than others.
You should be especially careful when serving food to pregnant women, young children and the elderly.
Summer Nutrition: Safe and Healthy Eating in the Sun Photo Gallery
Make sure your hands are clean before serving food to someone. Wash your hands well with warm water and soap. If you are in an environment where you cannot reach them, be sure to use disinfectant. Remember to wash your hands again after handling raw meat.
Some foods are notorious for causing food poisoning. Here are the main culprits:
Use a portable cooler Carry perishable foods such as salads, sauces and cheese in a portable cooler filled with ice or cooling gel. Keep your raw meat in locked containers and at the bottom of the refrigerator so that the juice of the meat does not contaminate other foods.
POULTRY such as chicken and turkey Make sure these foods are thoroughly cooked and that anything that touches them while raw is thoroughly washed.
Do not put warm or hot food in the portable cooler. If you’re going to pre-cook your picnic food, let it cool the day before and refrigerate overnight.
Especially raw eggs Before cooking, check the shell and make sure it is not broken or cracked. Attention should also be paid to foods such as mayonnaise, cake and cookies made with raw eggs.
Use separate utensils and cutting boards when preparing raw foods such as steak and chicken. The same materials used for ready-to-eat foods such as salads or desserts should not be used in the preparation of these raw foods. Use a different tray to serve cooked meats such as sausages and steaks, not the tray you used for preparation.
Like Camembert, brie & ricotta These foods need to be stored below 5°C. Clean tools must be used in cutting and service processes.
Like a professional cook, make sure frozen meat is completely thawed before putting it on the barbecue. Turning and relocating the meat frequently while cooking.
Delicatessen products such as salami and sausages. These products should be stored below 5°C since they are raw. Make sure it cooks evenly. As long as the outside of the steak is well sealed, it’s okay if the inside stays pink. Maintain the temperature by keeping the cooked meat near the barbecue.
Check the temperature Cook the sausages and burgers well so that the insides are not pink. If you have a thermometer, the inside of the meat should be 75°C.
Cold foods should stay cold Store cold foods below 5°C. Keep the door of your portable cooler closed and open it as little as possible.
Hot foods are hot…
Hot foods should be kept above 60°C. Foods between 5 – 60°C are in a temperature range where bacteria can grow rapidly and can be dangerous.
Check the time
If you want to take the leftovers from the picnic back home and eat later, the maximum time that food can be kept out of the refrigerator is 2 hours. Perishable foods should be consumed within 4 hours if you do not want to take them back home.
Home sweet home
Use insulated containers to take leftover food home. Hot food should be placed in the refrigerator as soon as it stops steaming. Seafood should not be kept in the above-mentioned maximum temperature range for a long time.
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