To avoid poisoning, indigestion and other gastrointestinal problems or health from food, we must follow some scrupulous hygiene in the kitchen as a food preservation is concerned.
Meat is one of the most perishable foods and whose preservation is essential in the fridge. The bird, the bite, and viscera have a greater health risk, so it should be cooked and eaten quickly. game meat must pass a veterinary check, as already receives in the rest of meat slaughterhouses that consumed. Any meat, suspecting strong-smelling, brownish or slimy layer on the surface, should be discarded. The same goes for the fish i shellfish, also highly perishable. The fresco has to present bright eyes, scales firmly attached to the body and red gills. If not and it has a strong smell, nothing similar to seaweed, be ruled out. Shelled molluscs must be purchased alive. The egg and egg substitute to eliminate the risk of salmonella contamination. Subjected to sanitizing treatments, they also handled very carefully about their risk of becoming a breeding ground for microorganisms. More delicate are the products they replace, eggs, and products containing it. The keys are a shell clean, intact and without cracks, which shall have been previously sanitized. The clear must be dense, transparent and clean. The yolk, smooth, convex and central position. Dairy consumption is very safe because they go through heat treatments like pasteurization, sterilization, etc.., even the most delicate are perhaps cream and fresh cheese. It is advisable to keep refrigerated once opened. To remove dirt or pesticide residues, it is important to sanitize fruit and vegetables with a good wash under running water.Vegetables that are eaten raw, previously be immersed in water with few drops of bleach suitable for disinfection of water and food. The appearance of the vegetables must be fresh, firm, without bruises, cuts, holes or bumps, no mold or soft spots. The best pieces, no doubt, are seasonal, cooler, and a good value. As for fresh products, the rules are different but also require optimal preservation. That, to package them, generally, be subjected to sanitizing processes does not absolve us be careful with them. is the case of semi-preserved and whose health risk is high because their packaging can develop microorganisms that need oxygen to live ( as the cause of botulism). Discard those whose container is swollen, turbid fluid, rust or damaged. The presence of frost on a frozen food can give us a clue if you have broken the cold chain at some point. If so, the product may not be in the best conditions. With precooked should respect the rules of storage, preparation and, of course, the expiration date. … Read More
May 7th, 2012 
Mark 
Today we will talk about a very popular condiment, it’s oregano, you’ve probably used more than once in your recipes, if not today we encourage you to do so. We tell you what are the properties of it, you’ll see a lot that can benefit our bodies, much attention!
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