Bacteria that cause food poisoning can reproduce in many places and environments. To prevent infections, it is not enough to keep the kitchen clean, you also have to monitor what kind of products you buy and what condition they are in. The products most likely to contain harmful bacteria are meat, poultry, raw seafood, dairy products, eggs and rice.
In the supermarket you should avoid buying products that are about to expire or expire on the same day. Neither can swollen cans, cracked containers and jars with the loose lid be acquired (always check that when a bottle is opened a “pop” is heard, as a sign that the container has been stored under vacuum).
Once at home, foods that require it should be stored immediately in the refrigerator and freezer. You also have to freeze those that are not going to be consumed in a few days. Inside the refrigerator, it will prevent raw foods such as fish and meat from coming into contact with others to prevent possible contagion.
When cooking, it is important to wash your hands and all the utensils to be used. Raw or undercooked meats and fish may be accompanied by bacteria, so they must be well cooked. And in the case that on food, it will have to be stored in the refrigerator once it has cooled down – never hot; for example, inside hermetic lunch boxes. To consume it again, only the part to be eaten should be heated and the rest left in the refrigerator. Similarly, whenever a food is to be defrosted, it will be done inside the refrigerator or in the microwave. It is preferable not to let it thaw outside, since once the bacteria come into contact with a warm environment they multiply again.
Of course, you should throw away all doubtful products that have an unusual color or a strange smell. When in doubt, it is better not to consume them, even if it involves a loss of money. The main symptoms that appear in poisoning are stomach upset, nausea, vomiting, abdominal cramps, diarrhea, fever and dehydration. If these symptoms still appear when taking all precautions, you should go to the emergency room with the product that is suspected to have been the source of the poisoning.
Mireia Arjona. ICE Health