How to avoid getting sick from food and drink? (Food Safety) Let's learn about this in detail!

You know how important it is to not get sick from the things you eat and drink. Sometimes, small mistakes we make without realizing it can lead to big health problems. So, this is about food safety , which means how to prevent the spread of germs and protect yourself from illness when we buy food, prepare it at home, and store it. If you do this properly, you can stop stomach upsets from dangerous bacteria like Salmonella and E. coli .

Do these things come to mind when you go to the store to buy food and drinks?

When we shop, we sometimes buy things we grab in a hurry. But when it comes to food, we need to be a little more careful.

• Put the things you need to put in the fridge last: Put perishable items like meat, fish, milk, and eggs in your cart last. That way, they'll be out there for less time.
• Do not mix meat and fish with other items: Avoid mixing meat with other items, especially raw vegetables and fruits. If possible, place meat and fish in separate bags.
• If you're going home for more than an hour: If you're going to be home for a long time from the store, it's best to bring these items in an ice box or insulated bag. That way, they won't lose their freshness.
• Don't forget to check the "Expiration Date": When buying packaged meat, fish, or poultry, be sure to check this. Even if the day is good, if the color has changed or if it smells bad, don't buy that meat or fish.
• Check the eggs too: Check to see if the eggshells are clean and not cracked.
• Don't buy things like this:
• Fruit with scratched or injured skin.
• Unpasteurized ciders or juices , as they may contain germs that can cause illness.
• Pre-stuffed fresh turkeys or chickens . These are prone to bacterial growth if not stored properly.

This is how to store food and drinks brought home safely!

It's not enough to just choose the best things from the store, it's also very important to store them properly at home.

Let's use the fridge and freezer properly.

• Keep the temperature right: Keep your fridge at 5°C (40°F) and your freezer at or below -18°C (0°F). These cold temperatures often stop bacteria from growing in food. If your fridge doesn't have a thermostat , use an appliance thermometer to check the temperature.
• First in the fridge/freezer: As soon as you bring it home, put the things you want to put in the fridge and the things you want to put in the freezer in an orderly manner.
• How to store eggs: Store eggs in the carton they came in, not on the door of the fridge, but on a shelf inside. This is because the space in the door of most fridges is not cold enough for eggs.
• Separate meat, fish, and poultry: Place these in separate plastic bags. This will prevent any drippings from getting on other foods.
• Freeze if you won't be eating it right away: If you won't be eating raw meat, fish, or chicken within a few days, put it in the freezer.
• Hot dogs and deli meats: Unopened packages can be stored in the refrigerator for about 2 weeks. However, once the package is opened, hot dogs should be consumed within a week and deli meats within 3-5 days.

Think about it: If you leave a piece of meat in the fridge where it can get into contact with other food, the bacteria from that meat could end up on that raw lettuce. That would increase the risk of getting sick, wouldn't it?

How to prepare vegetables and fruits for cleaning?

Fruits and vegetables are very good for our bodies, but they can cause problems if they are not cleaned properly.

• Remove damaged areas: Before washing fruits and vegetables, cut off any bruised, wrinkled, or damaged parts.
• Wash everything thoroughly: Even if you plan to peel it, wash all vegetables and fruits thoroughly under running water. This will remove any pesticide residue , dirt, and bacteria that may be present.
• Things like carrots and cucumbers: Scrub and wash vegetables and fruits with hard skins like carrots, cucumbers, and watermelon with a clean brush.
• Fruits like watermelon and cantaloupe: These fruits should be washed thoroughly before cutting, otherwise bacteria on the peel can travel down the knife and into the fruit.
• Wash and dry: Dry washed vegetables and fruits with a clean cloth or paper towel.

Let's prepare raw meat, fish, poultry, and eggs carefully!

These are the main types of foods that can often cause illness if not prepared properly.

Isn't it good to wash raw meat?

• Don't wash raw chicken: Many people do this, but doing so can spread germs throughout the kitchen. Bacteria can spread with water droplets. So it's safest to cook the chicken directly without washing it.

How do you thaw frozen food?

• Never thaw frozen meat, fish, or poultry at room temperature: When thawing frozen meat, fish, or poultry, do not leave it out at room temperature. Bacteria can grow quickly in that condition. The best way is to thaw it on the bottom shelf of the refrigerator. Or defrost it in the microwave. It should be cooked immediately after thawing.

When marinating meat and fish

• Keep it in the fridge: If you are marinating meat or fish, put the mixture in the fridge and keep it there. Don't leave it out.
• Discard leftover marinade: Do not reuse leftover marinade from raw meat and fish, discard it.

The most important thing is to cook it correctly!

• Check if the meat is cooked well: When cooking meat, cook it until the juices run clear. Ground beef and chicken should be cooked until they are no longer pink.
• Cook eggs well: When cooking eggs, both the yolk and the white should be cooked well and thick. Things like scrambled eggs should not be runny.
• Avoid foods containing raw eggs: Avoid foods made with raw eggs, such as some cookie doughs, homemade eggnog, and some ice creams. If a recipe calls for raw eggs, use store-bought pasteurized eggs .
• The best way to check if food is cooked properly: The best way to check if food is cooked properly and if the germs inside are dead is to use a meat thermometer . This should be inserted into the thickest part of the meat, away from the bones. After using it once, wash it thoroughly before using it again.

Here are the recommended minimum temperatures:

* Chicken (whole, pieces, minced meat): 74°C (165°F)

* Beef, veal, pork, lamb (steaks, roasts, chops): 63°C (145°F) (stand for 3 minutes before cutting or eating)

* Ground beef, veal, pork, lamb: 71°C (160°F)

* Fish: 63°C (145°F)

* Egg dishes: 71°C (160°F)

* When reheating leftovers: Minimum 74°C (165°F)

Don't forget these little things to keep your kitchen clean!

It's important to keep your kitchen clean, not just your food. Otherwise, bacteria from one place can spread to another.

• Wash your hands regularly and clean kitchen surfaces: This is something you should do regularly.
• Be careful with dishcloths: Using the same cloth for days can cause bacteria to build up on it. So it's best to use paper towels. If you use cloth, wash and dry them regularly.
• Leftovers: Refrigerate leftovers as soon as possible after cooking, no more than 2 hours. Eat them within 3-4 days. Don't keep them longer than that.
• Wipe down countertops and tables: Wipe these down with warm, soapy water.
• Dishes, cutlery, cutting boards: Wash thoroughly with hot water and soap. Or put in the dishwasher.
• Get rid of old cutting boards: As cutting boards get old, bacteria can hide in the cracks and crevices that form on them. So, get rid of them and get new ones.
• Thin cloths instead of sponges: It is better to use thin pieces of cloth that dry faster than sponges. They should also be washed regularly.
• Disinfect: It is a good habit to periodically disinfect (sanitize) areas such as cutting boards, countertops, kitchen sinks, water faucets, and garbage cans.

The most important things you need to remember! (Take-Home Message)

Simply put, food safety is a very important thing that helps protect you and your family from illness.

• Cleanliness: Wash your hands thoroughly before and after preparing food, and after handling raw meat and fish. Keep the kitchen and utensils clean.
• Separate: Keep raw meat and fish separate from other foods, especially those that are eaten raw. Use separate cutting boards and plates.
• Cook thoroughly: Cook food, especially meat, fish, and eggs, until thoroughly cooked and to the proper temperature.
• Keep it cold: Store perishable foods in the refrigerator or freezer. Refrigerate leftovers immediately.

If you take care of these little things, you can enjoy a meal that is both tasty and nutritious, without any illness or discomfort. The health of you and everyone in your family depends on these little habits. So, let's think about these things a little more starting today, shall we?

` Food Safety, Bacteria, Salmonella, E. coli, Sterilization, Temperature, Refrigeration, Food Poisoning