When summer comes, the temperature increases to the point of being humid, which is a condition that is conducive to the growth of pathogenic microorganisms, causing these microorganisms to multiply rapidly. And if they contaminate food, they will easily spoil the food, increasing the risk of gastrointestinal diseases such as diarrhea, food poisoning, cholera, dysentery, typhoid fever, etc.
To prevent such illnesses, today BDMS Wellness Clinic has some principles for keeping food safe this summer.
1. Wash your hands and food-contact equipment thoroughly.
Wash your hands properly with soap and clean water, following all 7 steps, for at least 20 seconds, every time, both before and after touching food, including cleaning food-contact equipment and food preparation areas regularly.
2. Separate raw and cooked food.
Separate kitchen equipment such as knives, cutting boards, spoons, forks, and tongs into specific groups for raw meat and ready-to-eat food. Do not mix them together.
3. Beware of cross-contamination of food types.
Store raw meat in the bottom compartment of the refrigerator or สมัคร UFABET วันนี้ รับเครดิตฟรีสำหรับสมาชิกใหม่ in a separate compartment to prevent water from dripping into other food groups.
4. Always keep the temperature of fresh food cool.
Refrigerate fresh food within 2 hours after purchasing or preparing ingredients. You may use ice or cooling gel to maintain the temperature while traveling or outdoors.
5. Thaw frozen food safely.
Do not thaw frozen food at room temperature to prevent bacteria from growing and multiplying within the temperature range.
4–60 degrees Celsius, but should be stored in the refrigerator at 1–4 degrees Celsius or in cold water to allow the food to slowly thaw in a safe temperature range.
6. Cook food thoroughly.
Cook food until it reaches the temperature appropriate for the type of food and cook thoroughly. Measure the temperature from the thickest part of the food, such as:
- Ground beef 72 degrees Celsius
- Chicken meat 74 degrees Celsius
- Eggs 72 degrees Celsius
- Fish meat 63 degrees Celsius
- Food remains at 74 degrees Celsius
7. Store food properly after cooking.
Place food in the refrigerator within 2 hours after cooking, or within 1 hour if the temperature is above 32°C, or divide into portions for more even cooling.
Food safety is something we should not neglect, especially during the summer. If we can follow these basic principles, we will be able to eat food safely, hygienically, and not get sick from unwanted microorganisms.