Food safety: quality and proper storage
Food safety: how to choose the environmentally friendly products
Food safety is closely interrelated with food value. Both directly depend on the composition of raw materials and products. When improperly stored or processed, hazardous compounds appear in the raw material, which is the consequence of microbiological or chemical processes.
Food quality and safety is the complete absence of carcinogenic, toxic, mutagenic effects of products on the health of our and future generations.
Nowadays the range of products is constantly expanding, and the nature of food is changing. There is the introduction of new technologies in the production process, distribution, thereby also affecting the safety of food storage. Dangerous is the ingress of toxic substances into products from the environment, which is contaminated with waste and chemicals from agricultural production.
The use of low-quality products leads to food poisoning of non-microbial and microbial origin. If the poisoning was caused by living microbes that were ingested with food, then it is called foodborne disease. These include: salmonella, E. coli, pathogenic microorganisms. With such a disease, the formation of venom by microbes occurs already in the human body. If poisoning causes poisons that have accumulated in the food as a result of the vital activity of the body, then this poisoning is called bacterial toxicosis. These include staphylococcal poisoning, botulism.
Nutrition is one of several important factors that connect a person to the external environment. It is the provision of high-quality food raw materials, the safety of food storage - the main direction that today determines the health of the population, the preservation of the gene pool. Approximately 40-50% of harmful substances enter the human body with food, 20-40% comes with water.
Food safety
In order to ensure food safety of food products, it is necessary to store and process products that quickly deteriorate. If you treat them correctly, you can enjoy the best of products, as well as exclude the possibility of food poisoning.
The most important thing is the purchase of products in authoritative sources of trade. The first impression of the store can solve a lot. If the store looks dirty in those places that are visible to the eye, then you can imagine what is happening in the room that is hidden from your eyes.
Be sure to check the expiration dates of the products before purchase, but also store fresh products properly. In addition to the shelf life and appearance of the product, you need to pay attention to the composition, information about the manufacturer, nutritional value. Inspect the packaging carefully. If it is damaged, if it is greased with deadlines, fuzzy inscriptions, then the probability of a poor-quality product increases dramatically.
All work surfaces in the kitchen should be washed with hot soapy water. For raw and cooked products there must be different cutting boards, but if this is not possible, thoroughly wash them.
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Food safety is closely related to food value. Both directly depend on the composition of raw materials and products. When improperly stored or processed, hazardous compounds appear in the raw material, which is the consequence of microbiological or chemical processes.
Food quality and safety is the complete absence of carcinogenic, toxic, mutagenic effects of products on the health of our and future generations.
Nowadays the range of products is constantly expanding, and the nature of food is changing. There is the introduction of new technologies in the production process, distribution, thereby also affecting the safety of food storage. Dangerous is the ingress of toxic substances into products from the environment, which is contaminated with waste and chemicals from agricultural production.
The use of low-quality products leads to food poisoning of non-microbial and microbial origin. If the poisoning was caused by living microbes that were ingested with food, then it is called foodborne disease. These include: salmonella, E. coli, pathogenic microorganisms. With such a disease, the formation of venom by microbes occurs already in the human body. If poisoning causes poisons that have accumulated in the food as a result of the vital activity of the body, then this poisoning is called bacterial toxicosis. These include staphylococcal poisoning, botulism.
Nutrition is one of several important factors that connect a person to the environment. It is the provision of high-quality food raw materials, the safety of food storage - the main direction that today determines the health of the population, the preservation of the gene pool. Approximately 40-50% of harmful substances enter the human body with food, 20-40% comes with water.
Food safety
In order to ensure food safety of food products, it is necessary to store and process products that quickly deteriorate. If you treat them correctly, you can enjoy the best of products, as well as exclude the possibility of food poisoning.
The most important thing is the purchase of products in authoritative sources of trade. The first impression of the store can solve a lot. If the store looks dirty in those places that are visible to the eye, then you can imagine what is happening in the room that is hidden from your eyes.
Be sure to check the shelf life of the products before purchasing, but also store fresh products properly. In addition to the shelf life and appearance of the product, you need to pay attention to the composition, information about the manufacturer, nutritional value. Inspect the packaging carefully. If it is damaged, if it is greased with deadlines, fuzzy inscriptions, then the probability of a poor-quality product increases dramatically.
All work surfaces in the kitchen should be washed with hot soapy water. For raw and cooked products there must be different cutting boards, but if this is not possible, thoroughly wash them.