Eating food contaminated with bacteria, parasites or viruses often requires hospitalization of the person and even in some cases (fortunately few) can cause death. It is for this reason that food poisoning represents one of the most important daily challenges to which we and our relatives face.
Food can be contaminated in production, for example through the water used to irrigate the fields, but also at many points between processing and distribution, as we must remember that we eat it passes through many hands before reaching our table. In order to reduce the risk of food poisoning, follow these measurements at home.
Make sure the surfaces where you put food are clean, as well as the utensils you use to peel, cut, etc. This is achieved by washing them with hot soapy water. Also wash all the vegetables well, especially those that you are going to eat raw, such as an apple.
Separate raw foods from ready-to-eat foods to avoid cross contamination and refrigerate or freeze those that are perishable within two hours of purchasing or cooking.
Make sure food is well cooked before serving and use the microwave "defrost" option instead of leaving them at room temperature when you take them out of the freezer.
And last but not least, always check the expiration date of packaged products, but always put your common sense before; In other words, if a product has not passed its expiration date but has a strange smell or color, throw it away to avoid taking unnecessary risks.