July 12, 2020

7 common mistakes you should not fall to preserve your food

Knowing how to conserve your food is essential to avoid waste due to early decomposition.

On the other hand, the way of storing them and the care when handling them is important to prevent them from contaminating themselves with bacteria and other microorganisms that may affect health.

However, many of those who think they know how to do it in the best way have wrong ideas or make some mistakes that end in the development of a disease. Either because you forget to put those that need refrigeration in the fridge or for leaving prepared meals for a long time. Mistakes involve a risk that must always be taken into account.

Identifying these bad habits and trying to give them a solution is the only way to eliminate the chances of suffering poisoning or other inconveniences in the body.

Errors when preserving your food

Considering that many ignore what those errors are, below we want to share a brief compilation.

1. Do not refrigerate on time

Foods that should not stay long at room temperature should be refrigerated as soon as possible.

The fact of not keeping them in the conditions they require, can facilitate the proliferation of bacteria  and, therefore, can later be harmful.

2. Refrigerate the eggs for a long time

Products such as eggs must be consumed in a certain period of time so that their freshness and good taste are not lost.

Keeping them in the fridge is fine, but they shouldn’t stay there more than three weeks. If these are cooked, they should not be stored for more than a week under any circumstances.

3. Based on food odors

A food that smells bad of course has to be thrown away immediately. However, the mistake that many make is to think that because they do not have a bad aroma it means that they are in perfect condition.

At this point it should be borne in mind that the cold helps prevent some from acquiring unpleasant odors, but that does not mean that it is entirely safe to eat them. An example is that of tomato sauces contaminated with Clostridium botulinum. This bacterium can cause a fatal outcome for humans, according to the scientific literature .

The remains of dishes should not be stored for more than a week and if they contain eggs or fish, they can only be kept for two or three days.

4. Thaw food on the counter

Another of our tips to preserve your food is to pay attention when defrosting it. The thawing process plays a major role in preventing the proliferation of harmful pathogens.

When done at room temperature, bacteria are more likely to multiply and colonize food.

The best way to do this is by leaving it in the bottom of the refrigerator, in cold water, or using the microwave oven.

5. Wash the meats

It is very common for some to think that meats should be washed to reduce the presence of microorganisms.

This thought is wrong simply because water facilitates contamination of the food , even more so if it has contact with the sink, the counter or another surface.

Furthermore, the complete cooking of minced meat and meat derivatives is important. In this way we ensure the absence of pathogenic microorganisms that can cause infections, according to experts .

6. Store raw foods together with cooked ones

Most seek to optimize the space in their refrigerator to fit the most food. However, if the crudes are close to the cooked ones and have some kind of contact, it is very likely that later they will cause a health problem.

This is known as direct cross contamination and is quite common in many homes.

Vegetables or fruits become altered by being close to uncovered meats or foods. It can also be the case that leftovers are contaminated by the microbes of the crude oil.

The solution to avoid this risk is to store cooked food on top of the refrigerator , avoiding drips or spills.

The crudes should be placed in the lower parts, all in their respective hermetic containers so that there is no contact.

7. Leave prepared meals in the oven

Many foods seem to keep well at room temperature when left overnight.

The risk that exists with this practice is that microorganisms take advantage of these conditions to multiply dangerously , especially during the summer. The problem is even more serious if there is no protection against insects.

What is best is to keep them in the fridge, always in a container with a lid.

Good storage helps to take care of health

Did you identify any of these errors when preserving your food? If so, you better be more careful next time.

Remember that, more than for flavor, all meals require good storage so as not to risk infection or disease.

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