Summer is the time of greatest danger for foodborne diseases due to rising temperatures. For this reason, the Ministry of Health recommends taking extreme precautions when purchasing, transporting, storing and preparing food at home.
Therefore, the Directorate General of Public Health always recommends buying food in normal commercial channels, established or known establishments, because they are subject to periodic sanitary control which is a guarantee. In addition, it must be verified that the food has passed the corresponding health check and comes from licensed industries, which will be certified on the label.
In this sense, the Director-General of Public Health, José Jesus Gillin, noted that “health is not tampered with, and we must avoid any presentation that appears suspicious or is unable to guarantee the origin of the product.”
It is necessary to read the labels
Public Health reminds us of the importance of reading labels carefully to know important data such as the best before date, expiration date, proper method of preservation and ingredients, and information that will allow the product to be consumed with peace of mind, especially if you are allergic to any of the compounds.
Perishable foods, especially if they are frozen or refrigerated, require special handling. They should be left until the end of purchase or use thermal bags or coolers if it takes longer than usual to properly store them. Once placed in the refrigerator, raw and cooked food should be stored separately to avoid cross-contamination, and it is necessary to pack them in food grade aluminum foil or trays before storage.
Cooked foods can also cause health problems if you do not follow a series of recommendations. For this reason, Salud reminds us of the importance of not cooking too long and consuming ready-made food between three and five days after it has been cooked. In the meantime, it should be stored in the refrigerator.
In addition, it is not recommended to leave frozen food at room temperature to thaw, but it is recommended to leave it in the refrigerator in advance or in the microwave in a special defrosting program. Once this is done, it should not be re-frozen.
Mayonnaise and sauces containing eggs are among the foods that carry the most risk of poisoning. It is always recommended to buy them already made and packaged.
Away from home, health recommends paying attention to the cleanliness of premises and toilets, as they are usually synonymous with adequate general cleanliness and the quality of the establishment. In this sense, it is possible to check whether the exposed covers are cooled and protected, as well as the cleanliness of cutlery, furniture and counters.
Finally, if there is a suspicion of food poisoning, Public Health asks you to immediately notify the relevant health authority, try to remember and write down the menus, foods consumed, the date and place of purchase, and of course go to the nearest health center.
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