5 keys to maintaining a safe diet in summer
As every year, high temperatures invite us to carry out numerous activities in natural environments, such as the beach, parks or campsites. In them, food plays a very important role and it is essential to take certain aspects into account to take care of our health.
When are food and water suitable?
When they do not have microbes, chemicals, dirt, insects or hair that increase the risk of poisoning. To prevent food and water from containing them, it is necessary to handle them correctly, adopt hygiene standards during production, maintain the cold chain and ensure that too much time does not pass before they are consumed. If you are in an area where there is no access to tap water, it is essential to ensure that it has no smell or color and purify it before using it. This helps prevent hemolytic uremic syndrome and diarrheal diseases.
5 keys to maintaining a safe diet in summer
Good preparation and planning of meals is ideal for enjoying the outdoors without complications. Below, we give you 5 tips to do it.
1- Maintain the hygiene of surfaces and utensils.
Microorganisms can be found on cutlery, equipment, clothing and even hands. Just a little contact with food can contaminate it. To prevent this from happening, try to disinfect all surfaces and elements that will be used, and rinse your hands with soap and water before and during the cooking process, whenever required.
2- Use water and reliable raw materials.
Water, even if frozen, can lose its purity. Therefore, it is vital to know if it is purified both to use it and to drink it. click here for food safety course in UAE
If you are going to opt for a menu that includes fruits and vegetables, it is important to wash them before eating them or, if you cannot do so properly, it is advisable to peel them. The ideal place to clean them is the home, since there is not always pure water in undeveloped places.
Remember that during the months of high temperatures, it is recommended to drink between 2 and 3 liters of liquids (water, natural juices, dairy products or gelatin) in small quantities and preferably at room temperature. If you do physical activity, increase the amount you drink. Pregnant women should increase 300 ml. and those who are breastfeeding 700 ml. Those people affected by kidney or heart diseases or any particular circumstance should consult with their trusted doctor about the appropriate intake in each case.
3- Cook the food completely.
Summer is an opportunity to incorporate healthy habits in this regard. Vegetable salads become attractive because they provide our body with a large amount of water and few calories. In addition, it is a simple option that does not require excessive preparations or much infrastructure.
Another quite traditional alternative is the barbecue. Correct cooking is the only guarantee of eliminating dangerous bacteria, especially in cuts of beef, chicken and fish. To confirm this, check that the inside does not look pink. If you are going to reheat them, check that they are very hot or that they have been boiled for at least 5 minutes.
4- Avoid cross contamination.
Some raw products may contain pathogens that can be transferred to cooked products during storage or preparation. To prevent this from happening:
- Place them in closed containers and separate from the rest,
- I chose an exclusive area of the refrigerator for storage,
- Use different boards, knives and plates to manipulate them.
This also applies when shopping since, with the aim of reducing plastic waste and caring for the environment, it is a very common practice to carry reusable bags. To prevent problems when using them, wash them periodically, do not leave them in the car for a long time, store them out of the reach of pets and away from cleaning supplies. for more blogs https://eloquentpost.com/
5- Preserve food at an appropriate temperature.
Continuing with the cold chain is key since its interruption can lead to the development of some microorganisms and their rapid multiplication. To do this, coolers are an extremely useful tool for transporting products that require refrigeration. An important aspect that must be considered is that they do not cool them, but only protect the temperature already accumulated in them. Here are some tips for use:
- Use frozen gel bags or ice cubes in airtight bags so that the interior is preferably below 5°C.
- Avoid egg-based preparations such as mayonnaise. If you need it, opt for the commercial ones, which have already received heat treatments,
- Do not overfill them so that the cold can act evenly,
- leave them in a shady place,
- Check that foods are cool to the touch and that the ice does not melt completely.
