Reheating Food: How to Avoid The Appearance Of Bacteria
something without risk and must take into account a series of "rules" in the kitchen that does not alter the food.
1. We must follow the measures of hygiene, storage, and handling.
2. Warm up the food should be done quickly.
3. Should take care to remove half of cooking food to eliminate cold areas, where pathogenic bacteria could survive.
4. Food should not be reheated again and again.
5. You must avoid contact between raw and cooked foods.
Reheating food prepared in advance or leftover meals is something that many people. It is not something without risk and must take into account a series of "rules" in the kitchen that does not alter the food. You can check the full Plexaderm reviews to know more about the product.
One of the main guarantees of safety in the consumption of foods is that they are consumed, as far as possible, at the very moment when they are prepared, as indicated by Eros Ki consumers. But sometimes it's not possible, well, because they have been leftover from previous meals or because you have to prepare in advance. These preparations may be used whenever appropriate hygiene, storage, and handling measures are followed. It depends to a large extent on the fact that this process must be done with all the guarantees of safety and that overheating is not a risk factor.
Warm up the food should be done quickly. Which is the cooking method used, must ensure temperatures of 70 ° C in the center of the product, including in case of the microwave oven. Should take care to remove half of cooking food to eliminate cold areas, where pathogenic bacteria could survive. Keep in mind that not all ingredients are heated equally, so in preparations that use more than one diet, ensure even heating. To do this, it can cover in this way that it retains moisture.
To keep warm or cold?
They must be kept at this temperature until consumption. If you prepare the meal in advance, the food is hot (65 ° C). If it is kept cold, cooling time from end to 10 ° C cooking should not be more than two hours. Avoid storing foods at temperatures between 10 ° C and 60 ° C, in which rapid multiplication of microorganisms can occur.
(Soups, broths, sauces do not intersect) liquid preparations should bring to a boil, provided that it does not affect the texture of the dish. In the case of vegetables, for example, it is advisable not to overheat if they have already been cooked beforehand because it increases the proportion of nitrites. In some foods should be considered overheating when suspected enterotoxins produced by various organisms such as Staphylococcus aurous, Bacillus cereus, and E. coli, which are stable to heat and are not turned off when the food gets hot again. Also, avoid heating food over and over again.
It should be noted that the quality of food decreases each time it becomes overheated, so it is advisable to heat only the amount of will be consumed. If it is estimated that it will not be consumed within four days, it is best to freeze.
Raw foods may contain pathogens that can be passed to food cooked with the hands or utensils such as knives and cutting boards. To avoid this must be thoroughly cleaned surfaces and utensils after using them, as well as to clean the hands. It is important to note that physical between the two types of separation foods will prevent the risk of cross-contamination. Contact between raw and cooked foods can also be produced by liquid drip raw meat or fish food, ready to eat as they have been stored in the refrigerator.
They can also contaminate directly when preparing dishes in which raw foods next to cooked foods, such as some salads are introduced. In the refrigerator, it is important to avoid this "touch" food and vegetables or raw fish to come into contact with cooked food. Although thermal cleanses, if a portion of food that has already been cooked in contact with crude oil, can be decontaminated again. To avoid this, it is advisable to separate the different types of food in the refrigerator and they packaged in individual containers.