Estos son los alimentos saludables que no pueden faltar en tu despensa
Uxía Rodríguez
Do not use the same taper for chicken and salad: so you eat safely in the office
Táper food should be refrigerated as soon as possible.Istock |The voice of health
Cross pollution is one of the most common errors that occur in the transfer
10 ene 2022 . Actualizado a las 13:50 h.WhatsappMailFacebookTwitterComentar ·From your kitchen to the Taper, and from Táper to your office.Food security is not exempt from the workplace.The Spanish Agency for Consumption, Food Security and Nutrition (AECOSAN) has disseminated a set of recommendations to save any worker from a full task intoxication.
First, care for preparation at home.Here, the recommendations are similar to those that would be applied anywhere suitable for cooking.Avoid crossing food contamination, placing in separate containers those that are raw of cooked.Similarly, use different utensils and surfaces between preparation and preparation.And remember not to leave the cooked at room temperature.These have to be stored in refrigeration as soon as possible, and if you can, below 5ºC.If on the contrary, the food you just prepared will be consumed immediately, better to keep it hot and above 60.
For Ana Isabel Vitas, responsible for the Laboratory of Food and Water Microbiology at the University of Navarra, and coordinator of the Food Safety subject at the Faculty of Pharmacy, it is essential to "maintain the same hygienic practices as if we cook to eat at home", he indicates, and adds: "We must wash our hands well, extreme cleaning of surfaces and utensils, cooking food well above 65ºC and disinfecting the foods that we are going to consume in raw".This last recommendation is especially applied to the salad, a recurring dish to take the office.
As for cooking, there are several considerations.All foods have to get to the taper well made, once the center of the product has changed color.This will mean that heat has been distributed uniformly throughout food.A trick?Prick the meat with a fork to check that this comes out of juices.Similar process for fish.The Aecosan details that once they are well cooked, they will get a firm and non -jelly.For their part, the eggs must travel when the yolk and the clear are hard.Anything else.It will be better to divide food into compartments and consumption portions.The food will cool faster and avoid greater manipulation.It will even be better: "If you cook a lot.
How to store the already prepared dishes?
The first step will be to introduce food into adequate containers.These should not remain out of the refrigerator for more than two hours, or if the temperature exceeds 30 ºC, a.In the same way, it is important to pay attention to how.Cooked products will be stored in closed, separate and far from cheese or raw foods.And once inside, do not allow them to spend more than three days in the fridge.In this appreciation, the food security expert makes a note: «The general recommendation is that they first cook well, guaranteeing that the center of the food reaches at least 65º C.And then, the ideal would be to be stored in the coldest shelves, 4 degrees or less, ”he details.In this way, it agrees to indicate the three days limit, although he adds "if it hurries me, I would say that the five can be reached".For forecasts.Those frozen táperes that are chosen to eat the next day must return to their natural state in the lower part of the refrigerator.Process that will take at least twelve hours.
Choose a sure taper
The technique is simple.A safe container will be stated in its labeling with a symbol of the cup and fork, or with a phrase: "For food contact".There are also other visual representations to understand the treatment of the food container: suitable or not for the microwave and dishwasher, or the maximum temperature that the product resists.«Manufacturers are obliged to add this information.Then, the responsibility for its use depends on the consumer, ”says the professor of the University of Navarra.And while the care during the elaboration is common cooking to where to cook, more attention should be paid to its transport: "We will not consume directly from the dish, but there will be a container and a transport in between".Hence, three aspects must be taken into account: "First, choose the containers in which the food will be introduced and secondly, avoid cross contamination".That is, the utensil that is used to move the food and in which they are deposited must be as clean as possible, "otherwise, microorganisms will be transferred from one place to another," he explains.And finally, "maintain cooling in the containers, because otherwise the pathogens that have been survived will multiply," says the teacher.For this reason, in transport it is advisable to use isothermal bags, as long as they are frequently cleaned.For a sure taper, it is also recommended to avoid sudden changes in temperature, blows and spills.Once in the destination, the food must be stored in a fridge until its consumption.
Nothing to eat cold those preparations that have been cooked, even if five minutes are available at rest.Foods have to submit more than 75 º C, so your consumption will be hot.Once inside the microwave, the dish (or container) has to be covered and, occasionally, remove its content.And, in case of consuming sauces, soups and meat juices, Aecosan recommends that they reach the boiling point.For their part, recipes such as Russian salad or a pasta salad can be consumed without heating.
Plastic or glass container?
The container material can also be debated.Ana Isabel Vitas recommends glass: «It is easier to clean and will have a much greater useful life.Not only for food security, but because it is much more pleasant when eating ».Although it also has negative aspects: "Weigh more when transporting it and is much more fragile".When to change a taper, especially if it is plastic?«It will depend on how much it is used.But I recommend that it be done when it shows obvious signs of deterioration: odors, colors or several scratches, ”explains the expert.
To conclude, one can remember: "The most typical example of error in these cases is cross pollution," insists the professor, because it not only occurs in the preparation of the dish, but also in how the food is organized."One of the keys to eating safe is not to gather raw foods with cooked".So the chicken menu with salad, better to transport it independently.
Intoxicaciones alimentarias más comunes: los síntomas y los alimentos que las producen
Lucia Cancela
Sick eating is more common than we think.While it is true that cases increase when temperatures begin to rise (summer time), attention should be paid to food hygiene and safety throughout the year, as cases continue to occur.According to the latest report by the EFSA (European Food Security Authority) and the European Center for Disease Prevention and Control - the One Health document on Zoonosis in Europe of 2019 - the most common poisoning at the Spanish (and European) level were lacampilobacteriosis andsalmonellosis, which in total added more than 14.000 cases.But better, go in parts.
Graduated in journalism and cav.I specialized in new formats in the MPXA.Before, I passed through and after the delegation of A Coruña de la Voz de Galicia.Now, as editor in the voice of health, it is time to count and continue learning about one of my passions, nutrition.
Graduated in journalism and cav.I specialized in new formats in the MPXA.Before, I passed through and after the delegation of A Coruña de la Voz de Galicia.Now, as editor in the voice of health, it is time to count and continue learning about one of my passions, nutrition.
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