The food safety undoubtedly goes through handling food efficient. Therefore, there are common kitchen practices that are owed avoid to prevent poisonings and food-related illnesses.
The food engineer and disseminator of content food safety, Monse Melendezexplains the correct way to handle food with fungushe ham with several days in the refrigerator and the risks of wash the chicken.
There are three topics on which there are myth y popular beliefsin addition to many recommendations in network videos, which often normalize risky practices. It doesn’t hurt to know the scientific reasons of a food engineer.
3. The mistake of “remove the fungus part”
The expert explains that many people believe that only the visible stain of moho is the problem, which is false. Scientific evidence says that mold is just the “bloom” of an organism whose roots invisible (called hyphae) have already penetrated the interior of the food.
The danger lies not only in the visible fiber, but in the mycotoxins produced by the fungus. Are toxins They spread through food and can be harmful, even in small quantities, causing digestive problems and even long term effects.
This rule does not apply to food. very dense and with low humidity (such as hard cheeses or dry sausages); these could be saved if the mold is superficial. However, in soft foodshe discard is mandatory.
2. The warning of the ham “babita”
The liquid that ham free (exudate) is not inherently bad; It is water (gel) released by the structure of processed meat. However, its presence must be a immediate alert.
This liquid creates a nourishing environment ideal for the growth of pathogenic bacteria (as Listeria o Salmonella), a phenomenon known as “cultivation broth”. If the product has been opened, touched or has lost temperature, that liquid becomes a perfect medium for bacterial multiplication.
In this case, the rule of “week to consume” after opening the container is key. If the ham is viscous, clingy or have a sour smellthe release of water has already escalated to a bacterial problem and must throw awayregardless of the expiration date.
1. You should not wash raw chicken
On social networks there are various materials that recommend washing the pollobut the food engineer confirms that wash raw chicken is he most dangerous and persistent food safety mistake in homes.
The danger not removed with water; water only acts as a scatter vector. When washing chicken, aerosols containing dangerous bacteria (Campylobacter y Salmonella) by the sink, countertop, utensils and even clothes. This is called cross contamination.
The only way to guarantee the harmlessness is the cooking to the proper internal temperature (approximately 74 C), which destroys bacteria. You should never wash raw chicken..
These errors demonstrate a dangerous gap between culinary tradition and the food science. He knowledge is ours best defense against the food poisoning.
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