20 Quick facts about and food safety
As part of the resolutions that herald the beginning of a new year, a number of people make it a point of duty to attain a certain level of wellbeing, however significant or remote. More importantly, the food we consume play a huge role in our basic functionalities and this is why we’re all encouraged to eat healthily at all times.
Here are some startling food tips you may wish you’d known long before now:
- It takes four hours for bacteria on melons to start multiplying.
- Freezing only stops the growth of bacteria, but doesn’t kill it; cooking does.
- It is harmful for a raw turkey to be kept non-refrigerated for more than 45 minutes.
- It is wrong to place your fruits and vegetables in the same bag with meats; it could lead to contamination.
- Leftovers that have remained in the refrigerator should be re-cooked after more than 36 hours.
- Placing barbecued meats on the same plate that held the raw meat after it has been cooked leads to food poisoning.
- Eating foods directly from a jar or can causes saliva to contaminate the contents.
- Eggs are meant to be kept under refrigeration.
- Perceiving a mouldy food can trigger allergic reactions.
- Mouldy vegetables like tomatoes, cucumbers and lettuce are meant to be thrown out.
- Foods are meant to be kept either cold or hot; there should be no in-between.
- Unwashed can opener are one of the common causes of food poisoning, due to contamination from food left behind.
- Harmful bacteria do not stop multiplying except when refrigerated below 40 degrees.
- A large percentage of food poisoning cases could be eliminated if people wash their hands more often when preparing and handling foods.
- Ground beef must be cooked at an internal temperature of 160f, in order to ensure that bacteria has been killed.
- Reheating spoilt foods would not kill the bacteria.
- Raw meat and poultry are properly thawed either in the refrigerator or in a microwave oven.
- The same pathogens that cause food poisoning can cause arthritis, kidney failure and meningitis.
- People with low immune system, chronic illness, pregnant women and older adults have an increased risk for foodborne illness.
- Leftovers should be stored in airtight shallow containers to prevent bacteria and for rapid cooling.
If you have further quick facts, please let us know through discussion and comments