Tips for food safety to keep the disease

Events, family dinners and other meetings in which food is served are part of Christmas joy. But joy can turn into misery if food causes disease.

Typical symptoms of food transmitted by food, also known as food poisoning, are vomiting, diarrhea and flu symptoms that can start anywhere from a few hours after consuming contaminated food or drinks.

Symptoms are usually not long-lasting in healthy people-kile hours or several days-and usually go without treatment. But the disease transmitted by food can be serious and even life -threatening to everyone, especially the most endangered people:

• older adults
• babies and young children
• pregnant women
• People with diabetesHIV/AIDS, cancer or any condition that weakens their immune system
• People who take medication that suppress the immune system; For example, some drugs for lunch, psoriasis and rheumatoid arthritis

Combating bacteria, viruses, parasites and other impurities in our food supply is a priority for the American food and medicine administration. You play an important role in safe food service practices at home. The good news is that practicing four basic food safety agents can help prevent food transmitted diseases.

1. Clean:

The first principle of safe food preparation at home is to keep everything clean.

• Wash your hands with warm water and soap for 20 seconds before and after food service. To help you remember, it takes about 20 seconds to sing “Happy Birthday” twice.
• Wash the food surfaces (chopping boards, dishes, accessories, countertops) with hot soap water after preparing each food product and before moving to the next item.
• Rinse the fruit and vegetables thoroughly under the cool current water and use a production brush to remove surface dirt.
• Do not rinse raw meat and poultry before cooking. Washing these foods increases the likelihood of bacterial spread to the areas around the sink and countertops.

2. Separate:

Do not give bacteria the opportunity to spread from one food to another (cross pollution).

• Keep raw eggs, meat, poultry, seafood and their juices away from dishes that will not be cooked. Take this precautions while shopping in the store, storing in the fridge at home and preparing meals.
• Consider using one cutting board only for dishes that will be cooked (such as raw meat, poultry and seafood), and the other for dishes that will not be cooked (such as raw fruits and vegetables).
• Keep fruit and vegetables that will be consumed raw separately from other food products, such as raw meat, poultry or seafood – and from kitchen utensils used for these products.
• Do not put cooked meat or other food that is ready to eat on an unwashed plate that kept raw eggs, meat, poultry, seafood or their juices.

3. Cook:

The food is safely cooked when it reaches a high enough internal temperature to kill harmful bacteria.

• Color is not a reliable indicator of administration. Use a food thermometer to make sure that meat, poultry and fish are cooked to a safe internal temperature. To check the turkey for safety, put the food thermometer into the deepest part of the thigh and wing and the thickest part of the breast. Türkiye is safe when the temperature reaches 165ºF. If the turkey is stuffed, the stuffing temperature should be 165ºF. (Please read more stuffing tips.)
• When heating, bring sauces, soups and sauces for a boil.
• Cook the eggs until the yolks and white are hard. When creating your own agent or other recipe calling raw eggs, use pasteurized shell eggs, liquid or frozen pasteurized eggs or powdered white eggs.
• Do not eat uncoated cake cookies that can contain raw eggs and raw flour.

4. Chill:

Fast food in the fridge, because harmful bacteria grow quickly at room temperature.

• In the fridge, remnants and take -out food – and the type of food that should be chilled – within two hours. This includes a pumpkin cake!
• Set your fridge in the amount of 40ºF or below the freezer at 0ºF. Check both periodically using the device thermometer.
• Never thaw food at room temperature. Food can be safely thawed in the fridge, under cold water or in a microwave. Food thawed in cold water or in a microwave should be cooked immediately.
• Let the correct amount of time to defrost food properly. For example, a 20-pound turkey needs four to five days to completely defrost when it is thawed in the fridge.
• Do not taste the food that looks or smells doubtful. A good principle to follow is that in case of doubt, throw it away.
• Lemons should be used within three to four days.

Bonus tip: Take care of the stuffing!

• Regardless of whether it is cooked inside the bird or outside, all stuffing and dressing must be cooked to a minimum temperature of 165ºF. To get optimal safety, it is recommended to cook the stuffing in a dish with a casserole.
• Nalek should be prepared and thrown into the turkey immediately before placing it in the oven.
• Mix wet and dry ingredients to the stuffing separately and combine just before use.
• Türkiye should be loosely stuffed, about 3/4 cup of paint for a turkey pound.
• All additional stuffing should be baked in a greased dish of casseroles.