Food poisoning: here are 4 tips to avoid getting sick

“Every year, one in ten people in the world fall ill after eating contaminated food. All countries are affected”indicates the World Health Organization (WHO), on the sidelines of this 4th international day of food safety.

Foods that are poorly preserved, undercooked, breaks in the cold chain… There are many sources of food poisoning. Here are some recommendations to avoid these poisonings with potentially serious consequences.

Simple recommendations

To avoid one of the 200 diseases due to the ingestion of food contaminated by bacteria, viruses, parasites or chemical substances, a few simple rules are essential. At home in particular, where a third of the toxi-infections listed in France occur, according to figures from the National Food Safety Agency (Anses). Here are some rules to guard against it:

  • Always clean hands! This seems obvious, but it is still the first rule to adopt if you want to avoid the spread of microorganisms harmful to health, such as viruses for example. This cleaning must be done with soap, and after touching dirty food, blowing your nose or sneezing, going to the toilet…
  • A string fridge. We do not joke with the cold chain and the cleanliness of the refrigerator. Clean it regularly, and immediately if food gets inside. Properly wrapping food helps to avoid this type of inconvenience. Don’t wait too long before putting the leftovers of a meal you’ve cooked in the fridge: two hours maximum. Those you bought from the caterer, ready meals, cream-based, etc. and not pre-packaged must be consumed within three days of purchase. And stored between 0 and 4°C.
  • Cooked or raw? Minced meat is a friend of children and pregnant women (who should avoid eating raw meat), but also of the elderly (it is easier to chew) and immunocompromised. In order to protect against pathogens, minced meat must therefore be thoroughly cooked through. In addition to meat, the consumption of raw fish and raw milk dairy products is also “strongly not recommended for children, pregnant women and immunocompromised people”says ANSES.
  • Protect Baby. No more than 1 hour at room temperature and less than 48 hours in the refrigerator. These are the limits not to be exceeded for baby bottles and meals.

To note : To combine food security and the fight against waste, it can be useful to find out about the products that can be consumed even if the deadline has passed. Know for example that yogurts are still good three weeks after their expiry date.

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