Guide to preventing foodborne illnesses: safe practices to adopt in your kitchen

Introduction

Eating is a daily and automatic act, but we are not always aware of how much the food we consume can affect our health. In fact, there are numerous food-borne diseases that can arise if certain food safety rules are not respected. These, in an increasingly globalized and interconnected world, are a matter of vital importance on a global scale. Foodborne illnesses represent a wide range of ailments, often serious, caused by food contaminated with dangerous microorganisms such as bacteria, viruses, parasites or by chemicals such as pesticides, dyes or food additives. Examples of this include food poisoning, infections or inflammation of the gastrointestinal tract, but also chronic diseases such as cardiovascular diseases, diabetes or neurological disorders, which can be linked to an incorrect diet or the consumption of potentially harmful foods. These diseases can be caused by simple errors made during the production, handling, storage or cooking phase of food. This is why it is essential to know and apply food safety rules, not only for the prevention of food-borne diseases, but also to guarantee optimal health in the long term. In this article, we will address the main mistakes to avoid to prevent foodborne illnesses, exploring possible sources of contamination and outlining the most effective strategies for food safety. It's not just about knowing what to eat, but also how, when and where to eat it. It might seem like a complicated challenge, but in reality it is a task within everyone's reach, which above all requires common sense, awareness and food education. Eating healthily and safely does not only mean protecting your own health, but also contributing to the health of the planet, since a sustainable and environmentally friendly diet minimizes the impact on natural resources and prevents the spread of diseases. So, we started from a daily and seemingly simple act, which however has such a huge impact on our lives and the world around us. Let's dedicate ourselves to the topic with the attention it deserves, for a healthier and more sustainable future.

Foodborne illnesses: symptoms

Foodborne illnesses, commonly known as food poisoning, are caused by foods contaminated with bacteria, viruses, parasites or toxins. Symptoms can vary greatly depending on the causative pathogen and the dose of contamination ingested. However, there are some common symptoms that can almost always occur in cases of foodborne illness. Generally, the most common symptoms of foodborne illness include abdominal pain or cramps, nausea, vomiting, and diarrhea. Stomach pain can be the first clear symptom of a problem, especially if it is accompanied by nausea. Often, people suffering from food poisoning feel a strong sense of discomfort in the stomach, which can develop into cramps and sharp pains. Nausea is another typical symptom of food-borne illnesses. It can appear quickly after ingesting contaminated food, making it difficult for the person to eat or drink. In many cases, nausea can progress to vomiting, which represents the body's attempt to eliminate contaminated food from the digestive system. While vomiting may provide temporary relief from symptoms, it can also lead to dehydration if it persists for a prolonged period of time. Diarrhea is another frequent symptom of foodborne illnesses. Like vomiting, it is a defense mechanism of the body aimed at expelling contaminated food. However, persistent diarrhea can cause dehydration and, in some cases, can be a sign of a more serious condition such as an intestinal infection. It should be noted that the symptoms of foodborne illnesses can appear quickly, within a few hours of ingesting the contaminated food, or it may take a longer period of time, which can vary from days to weeks. Generally, symptoms appear within 24-72 hours of ingesting the food. It is important to note that these symptoms can vary in severity. In milder forms, they can cause simple discomfort that resolves in a few hours or days. However, in more severe cases, foodborne illness can cause serious distress, with persistent symptoms that can last several weeks and may lead to the need for hospitalization. In conclusion, it is important to listen to your body and seek medical attention if you suspect a foodborne illness. A timely diagnosis can help prevent complications and restore health more quickly.

The foods most at risk

The foods most at risk of being sources of food-borne diseases are mainly perishable foods, those subjected to a lot of processing or foods that contain a high percentage of free water. This last characteristic, in fact, creates a favorable environment for bacterial proliferation, particularly if the food is stored at high temperatures. Among perishable foods, i.e. those capable of deteriorating in a short time if not stored properly, we certainly find meat, fish, milk and dairy products, fresh fruit and vegetables. These foods are particularly susceptible to improper handling during preparation, improper storage and cross-contamination. Meat and fish, in particular, can be vehicles for dangerous bacteria such as Salmonella, E.Coli and Listeria if they are not properly cooked. Milk and dairy products, unless pasteurized, can harbor the Listeria bacteria, which can cause listeriosis, a serious disease, especially for people with weakened immune systems. Fresh fruit and vegetables can be at risk if not washed thoroughly, as their surface can be contaminated with bacteria or parasites, such as the infamous E.Coli, especially if they have been exposed to fertilizers or contaminated irrigation water. Foods that have undergone a lot of processing, such as convenience foods and packaged meals, represent another high-risk group. During the numerous processing phases, they can in fact be contaminated by bacteria and other pathogenic microorganisms. Prolonged storage of these products at inappropriate temperatures can also encourage bacterial proliferation. Lastly, foods with a high percentage of free water, such as soups, sauces, ice creams and salads, represent an ideal environment for bacteria. If they are not stored or heated correctly, they can become a fertile ground for the proliferation of pathogenic bacteria. In conclusion, although these foods present a higher risk of contamination, it is possible to significantly reduce these risks through appropriate hygiene and storage practices. It is essential to pay attention to the origin of food products, storage conditions, handling during preparation and proper cooking. Only in this way is it possible to make safe food choices and improve your health.

Food safety: mistakes to avoid

"Food safety: mistakes to avoid" is one of the thematic containers that aims to give practical advice for correct food management. Many of the health problems that can arise from food consumption, in fact, are caused by avoidable errors. A very common mistake is cooking food badly. Each food has its own ideal cooking time and temperature, so it is essential to respect these instructions. In particular, products of animal origin, such as meat and fish, if not adequately cooked, can be a vehicle for pathogenic germs. Even the cooking of plant foods must be carried out in the correct way, to ensure the destruction of any harmful microorganisms present on them. Another flaw that can be found is not washing fruit and vegetables well. Many people think that plain water is enough to remove all impurities, but in reality this is not true. Various research has in fact demonstrated how this type of food can host different types of bacteria, some of which are potentially harmful to the body. It is therefore necessary to wash them carefully and, if possible, use specific food hygiene products. Storing different foods in the same container may seem like a practical solution but it is actually a big mistake. Each food has its own pH, its own humidity and its own fluctuation in the storage climate, one could contaminate the other, giving rise to foods potentially harmful to health. One of the food safety points that is most insisted upon is the cold chain. This must never be interrupted as temperature changes can encourage the proliferation of bacteria. A mistake often made is to leave food out of the refrigerator for too long, but also to use the freezer as if it were a closet, cramming food indiscriminately. Pre-cooking meat represents a potential danger, as it can favor the formation of pathogenic microorganisms. The advice is to always cook the meat adequately and immediately, without interposing long periods of time between pre-cooking and actual cooking. Finally, a common mistake is not preheating the grill before using it for cooking. This procedure, in fact, allows the food to be uniformly defrosted and cooked at the right temperature, thus avoiding consuming potentially dangerous raw or semi-raw foods. In conclusion, food safety should be a priority for everyone. Avoiding the most common mistakes can significantly reduce the risk of foodborne illnesses and ensure a healthier and safer diet.

Cooking food poorly

Cooking food is a crucial process to ensure its food safety. It's not just about guaranteeing a pleasant consistency, flavor and appearance: above all, cooking allows you to kill any pathogens present in the food, which can cause foodborne illnesses. Poultry, red meat, eggs and fish are particularly at risk: if not cooked correctly, they can become a vehicle for dangerous pathogens such as Salmonella, E. coli and Listeria. Poultry is one of the most risky foods. Pathogenic bacteria can thrive in chicken and turkey meats if they are not cooked to a sufficient internal temperature. In particular, chicken should always be cooked to an internal temperature of at least 74°C to kill any bacteria. Eating insufficiently cooked poultry can lead to serious food poisoning. Red meats also need to be cooked carefully. Some cuts, such as steaks or ribs, can be cooked to perfection, but when ground or chopped they must always reach an internal temperature of at least 71°C to ensure food safety. This is because bacteria present on the surface of the meat can be transported inside during mincing or mincing. Eggs are another risky food. While extremely nutritious, they can harbor Salmonella, a bacteria that causes a serious type of food poisoning. Eggs should always be fully cooked, with solid yolks and whites, to reduce the risk of salmonellosis. Finally, the fish. Some fish can harbor parasites, which can survive even after cooking if this is not adequate. Fish should always be cooked to an internal temperature of at least 63°C to ensure food safety. In conclusion, incorrect cooking of food can cause various foodborne illnesses. It is important to cook food completely to prevent the proliferation of pathogenic bacteria, viruses and parasites. Remember, safety in the kitchen is not just a question of taste: it is also and above all a question of health.

Do not wash fruit and vegetables well

A very common mistake, which often tends to be underestimated, concerns ignoring or forgetting to properly wash fruit and vegetables before consumption. It may seem like trivial advice, but the reality is that many people do not take the time to properly clean their food before ingesting it, thus exposing themselves to various health risks. In fact, fruit and vegetables progress through numerous stages before arriving on our tables: from cultivation, to harvesting, to transport and finally to sale. During this journey, they come into contact with a wide range of elements such as earth, water, work tools, workers' hands, transport boxes, sales counters and much more. All of these contacts can result in contamination of products with bacteria and other harmful microorganisms that can cause foodborne illnesses. The most common organisms usually found on fruits and vegetables include the infamous E.coli and salmonella, as well as pesticide residues used during cultivation. These can cause serious gastrointestinal disorders and, in some cases, can lead to more serious infections, especially in individuals with weak immune systems. To avoid these complications, it is essential to ensure that you properly clean fruits and vegetables before consumption. Running water is enough to wash away most visible dirt, but for a deeper wash, you can use special fruit and vegetable soap or a solution of water and vinegar. Additionally, using a soft plastic brush can help remove bacteria that lurk in the cracks and pits of fruits and vegetables. Remember that even if you are about to peel fruit or vegetables, you should still wash them first to avoid transferring germs and bacteria from the knife to the pulp while cutting. In conclusion, never underestimate the importance of properly washing fruit and vegetables. This is a fundamental step not only to ensure a healthy and balanced diet, but also to protect our health from possible risks in relation to food hygiene. Observing good practices in the field of food safety, such as correct cleaning of fruit and vegetables, is a simple and essential way to avoid unnecessary complications and guarantee the daily well-being of ourselves and our families.

Store different foods in the same container

When storing food, a common mistake you can make is placing vegetables and meat in the same container. This practice may seem practically harmless, but it can lead to a potential bacterial cross-contamination phenomenon. First of all, what do we mean by "bacterial cross-contamination"? This is a phenomenon in which bacteria or other microorganisms transfer from one food to another through the use of common utensils or surfaces, or in our specific case, through direct contact in the same container. Meat, whether raw or cooked, is a well-known vehicle for various types of bacteria, such as E.coli and salmonella. When these foods are stored with vegetables in the refrigerator, it is possible that meat juices, which may contain these bacteria, may come into contact with the vegetables. The latter, in many recipes, are consumed raw, therefore without a further cooking process that could eliminate potential pathogens. As a result, you could ingest potentially contaminated food, with possible health effects such as gastrointestinal disorders or more serious infections. Correct practice for food preservation, to avoid risks of cross-contamination, therefore involves never storing meat and vegetables in the same container. But what would be the right approach then? Each food needs a dedicated space. It would be ideal to use different containers, well sealed and adequately clean, for each type of product: one container for dairy products, one for meat, one for vegetables, and so on. Furthermore, it is very important to correctly position the food inside the refrigerator: meat, for example, should always be placed on the lowest shelf, so as to prevent any liquids from dripping onto the food placed below. In summary, we remember that it is of fundamental importance to store food in a suitable way, not only for organizational reasons, but above all to preserve our health. Correct food storage may seem like a detail, but it is an essential precaution to prevent food-borne illnesses.

Do not clean the surfaces

If there is a central aspect of good food safety practices, it is certainly cleanliness. It is known that a wide range of pathogens can be carried and spread by food contaminated by uncleaned surfaces. Not cleaning kitchen utensils and work surfaces properly can have a significant and direct impact on our health. First of all, it is important to understand which surfaces are at risk. Obviously, we are referring to all those areas of the kitchen where food comes into direct contact such as cutting boards, pots, dishes but also refrigerator handles, kitchen knobs and door handles. All these surfaces can represent a fertile ground for the proliferation of harmful bacteria and can act as a conduit for the transmission of food-borne diseases. A common mistake that compromises cleanliness is reusing kitchen utensils without washing them properly. A classic example is using the same knife used to cut raw chicken to cut vegetables, a practice that can easily spread salmonella and campylobacter. Cross-contamination is one of the main risks when it comes to food safety. This is why washing kitchen utensils carefully and without haste before reusing them is essential to limit the spread of food-borne illnesses. Not only that, but it is also important to regularly clean the surfaces on which food is prepared. Whether it's the cutting board or the countertop, the presence of food residue can attract bacteria and germs from one plate to another. It is therefore important to ensure that these surfaces are clean not only before and after use, but also during food preparation. When cleaning, it is important to use the right products. Some germs can survive even the most common detergents, so it may be necessary to use a specific kitchen product capable of killing 99.9% of bacteria. Also, remember to rinse utensils and surfaces well after cleaning, to remove any detergent residue that could contaminate the food. Finally, it should not be forgotten that cleanliness does not only concern the kitchen, but also the way we treat food. Thoroughly washing fruit and vegetables, for example, is a simple step that helps remove any germs or dirt on the surface. By respecting these simple rules, it is possible to significantly reduce the risk of food-borne illnesses and guarantee maximum safety for ourselves and our loved ones. Always remember that a clean kitchen is the first step to a safe kitchen.

Break the cold chain

The cold chain is a sequence of steps that must be constantly monitored and respected to ensure maximum food safety. By "cold chain", we mean all those processes that go from the moment of food production to its consumption, passing through the conservation, transport and sale phases. In this chain, temperature plays a fundamental role in maintaining the nutritional properties of foods and in preventing the spread of pathogenic microorganisms, such as bacteria and fungi, which can cause serious foodborne illnesses. For foods that require a certain storage temperature, such as meat, fish, dairy products, ready meals and frozen products, failure to respect the cold chain can represent a real health hazard. Interrupting the cold chain means exposing these foods to ambient temperatures or, in any case, temperatures higher than those of ideal conservation, thus favoring the proliferation of pathogens. Here are some common mistakes that could lead to the interruption of the cold chain and which should be absolutely avoided: purchasing fresh or frozen products without checking the expiry date; leaving food out of the fridge for too long; use refrigerators and freezers that are not efficient or not suitable for preserving food; heating and then cooling the same food several times. Furthermore, it is essential to respect the correct method of defrosting food. Often, due to lack of time or simple carelessness, food is left to defrost at room temperature. This is a serious mistake that can favor the proliferation of pathogenic microorganisms. The correct method involves defrosting food in the refrigerator, where the temperature remains constant and low. Breaking the cold chain can have serious health consequences, the most serious of which is food poisoning. This disorder, which can manifest itself with symptoms such as vomiting, diarrhea, fever and abdominal pain, is caused by the ingestion of food contaminated with bacteria or other harmful substances. For this reason, to prevent risks and avoid errors, it is essential to inform yourself and respect the guidelines for the correct conservation of food, including respect for the cold chain. In this way, in addition to guaranteeing your own food safety, you contribute to maintaining the organoleptic and nutritional qualities of foods unaltered, for a healthy and balanced diet.

Precook the meat

Pre-cooking meat is a commonly used method to save time on subsequent meals or to prepare complex dishes in advance. It is common in barbecue preparations, where the meat is partially cooked beforehand, then cooled and placed away to be fully cooked later. However, if not managed properly, this process can encourage the growth of harmful bacteria that can cause foodborne illnesses. It is important to understand that pathogenic bacteria love a moist, warm, nutrient-rich environment. They find this when meat is partially cooked or held at temperatures between 40 and 140 degrees Fahrenheit, known as the "danger zone," which encourages bacterial growth. In the pre-cooking process, meat is generally exposed to temperatures in this range for an extended period of time, during which bacteria can multiply rapidly. There are some bacteria, such as Salmonella and E.coli, known for their survival and multiplication even after cooking. These bacteria can survive high temperatures and once in the "danger zone", they can quickly regenerate. To avoid the proliferation of these bacteria during pre-cooking, there are some crucial food safety techniques. First of all, the meat must be refrigerated properly before the pre-cooking process. Refrigeration slows the growth of bacteria, making the environment less conducive to multiplication. Next, partially cooked meat should be refrigerated as quickly as possible after cooking to reduce the time spent in the "danger zone". This can be done by placing the meat in an air-tight container and immersing it in an ice bath to quickly lower the temperature. Finally, when pre-cooked meat is cooked for use, it must reach a safe internal temperature to kill any surviving bacteria. This temperature varies depending on the type of meat but, in general, it should be at least 165 degrees Fahrenheit. In conclusion, while pre-cooking meat may seem like a convenient time-saving method, if not handled correctly, it can encourage the growth of harmful bacteria. Following food safety guidelines, such as proper refrigeration and reheating to safe temperatures, can help avoid foodborne illnesses linked to this cooking method.

Do not preheat the grill

One of the most common mistakes made by barbecue enthusiasts is not preheating the grill sufficiently before starting to cook. Often, to save time or gas, we tend to place meat on cold grills, a habit that can lead to serious health consequences. Preheating the grill not only allows the meat to cook more evenly, but also reduces the risk of contracting foodborne infections. When a grill isn't preheated, the outside of your food may appear cooked, but the inside may remain raw or undercooked. This is especially true for thicker foods like large steaks or whole chickens. Raw or undercooked meat, especially chicken, pork or veal, can contain harmful bacteria such as Salmonella or E. Coli, which survive at temperatures below 75°C. If these foods are not cooked to a high enough temperature, the bacteria can survive and, if consumed, can cause serious foodborne illness. Symptoms of these infections include diarrhea, abdominal cramps, fever, and in some cases can lead to more serious complications, such as kidney failure. Preheating your grill ensures that the cooking temperature is adequately high to destroy these dangerous bacteria. Additionally, a hot grill quickly seals the surface of the meat, locking in the internal juices and giving the food a delicious smoky flavor. To properly preheat a grill, turn it on and let it heat on high for at least 15 to 20 minutes before you begin cooking. The grill should be too hot to touch by hand. To check if the grill is hot enough, one trick is to spray a little water on the grill: if the water evaporates immediately, the grill is ready. In conclusion, skipping preheating the grill in the name of speed or saving energy is a mistake that can seriously put your health at risk. Therefore, the next time you decide to have a barbecue, be sure to preheat the grill properly. Not only will your food taste better, but you can also eat safe in the knowledge that you have minimized the risk of foodborne infections.