How not to get poisoned when ordering food at home

How not to get poisoned when ordering food at home
Most food poisoning occurs in the summer period, when many products spend so much time in the heat that the microbes manage to multiply very actively before they reach your table. But even in the cold season, you should remember that with some products you need to be as careful as possible. To get started, let's go through the popular dessert - ice cream. This is a dairy product first of all, which means that bacteria reproduce there very willingly. The biggest danger is melted creamy ice cream - you can find E. coli there. So don’t wait for the ice cream to melt! And when ordering food at home, be careful with desserts that include creamy desserts. Next, we’ll talk about fish and seafood, which are very common in various types of ready-made meals with delivery. Just one unsuccessful mussel in pizza is enough to end the evening not in front of the TV on the couch, but in a hospital bed. If sushi and rolls were not delivered to you in a special refrigerator bag, then they could deteriorate along the way, even if a fresh product was originally used for cooking. Unexpectedly, you can poison yourself with a sweet watermelon if the storage conditions were violated.

What foods are dangerous at any time of the year?

Germinated grains and beans, which many now perceive as an integral part of a healthy and wholesome diet, can be very dangerous if they are not scalded with boiling water for at least 70 degrees. Salmonella feels great on these raw foods. The danger is salads with boiled potatoes, which in itself, although it is not a source of infection, but provides the basis for pathogens jumping from fresh vegetables if they were not properly washed before cutting. It must be remembered that heat treatment kills all germs, so you can feast on fresh Ossetian pie with potatoes or fish without fear. Tuna, like other fish, becomes very dangerous if storage conditions are violated during freezing and subsequent defrosting. Toxins formed in such a fish can not kill even boiling. Fresh greens must also be thoroughly washed before use, and it is better to at least lightly rinse with boiling water before serving. Everyone seems to know that they must thoroughly wash the eggs of the eggs before eating, but not all of them do this every time, but it’s easier to spend an extra minute of time than subsequently a lot of money on a course of antibiotics.

How to choose raw meat and fish

If you cook at home today, instead of enjoying delicious home-made cakes, take a good look at the products you bring home from the store and even more so from the market. If you choose a piece of meat, then make sure that its color is even, without dark spots, and there is no excess moisture or mucus on the surface of the piece. Of course, the smell will probably give out a frankly spoiled piece, but if in doubt, pay attention to the appearance. The poultry carcass should generally be almost completely dry and elastic to the touch. The same rule applies for meat and fish - if you poke your finger (in a disposable glove or through a bag), then the dent should straighten quickly back. In general, it is better to buy the whole fish, so that you can assess the condition of the scales, which should be even and smooth, and also pay attention to the gills and eyes of the fish - darkened gills and a muddy look give out a stale fish. And best of all, order food delivery in our bakery network!