This is how you can avoid salmonella poisoning

has the food run out?

Here’s how to avoid food poisoning

We often have a habit of saving leftovers. There are always good salads and desserts, which, unfortunately, spoil quickly. What should be avoided so that a delicious meal does not turn into a fiasco?

Published: 3:00 p.m

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Updated: 16:22

In the warm season, the prevalence of food poisoning is high. Salmonella is often the culprit. Certain bacteria cause an infectious disease of food origin – salmonellosis. At high temperatures, these bacteria spread especially quickly. On a warm evening, 800 salmonella can quickly exceed three million. This is enough to infect the entire party society.

Products of animal origin are particularly dangerous

In recent years, the main source of infection is raw eggs. Poisoning often occurs after eating tiramisu, chocolate mousse or fresh mayonnaise.

Meanwhile, however, other products of animal origin, such as milk, cream cheese, sausage or fresh fish, were also recognized as sources of danger. Minced meat, chicken salad, homemade puddings or cream cake are also sensitive to high temperatures.

Proper cooling

Important for you: Always refrigerate perishable foods until ready to eat, then use immediately. Sufficient heating is important when cooking food, as salmonella die at temperatures above 70 degrees. Wrap or cover all food, if necessary, in a cooler bag. Infectious agents like warm, moist and rich in nutrients.

Choose low-risk products

As an alternative, dishes with dangerous products are also possible: sandwiches with cheese, tomatoes or cucumbers. A well-baked fruit cake. Vegetable sauces without mayonnaise with vegetables such as carrots or turnips. Anything high in salt or acid, as well as dried foods such as Bündnerfleisch or Mostbröckli, also store well.

Hygiene in the kitchen

One more thing about hygiene in the kitchen: washing your hands before handling food is mandatory. During preparation, keep the surface clean and change kitchen towels and napkins as often as possible. Then you won’t get unpleasant surprises.

Wash your hands properly

Dirty hands not only make a beard unappetizing, but are also the most common carrier of diseases. Washing hands seems easy at first, but often they are not washed properly. Thorough hand washing consists of five steps:

  1. First, the hands hold the running water
  2. Wash your hands thoroughly. This includes the palms, the backs of the hands, the tips of the fingers, the space between the fingers and thumbs. Don’t forget about the nails too. In addition, liquid soap is more hygienic than soap.
  3. Gently rub the soap into all areas. Thorough hand washing takes 20 to 30 seconds.
  4. Then wash your hands under running water. You can close taps in public toilets with disposable towels or your elbow.
  5. Then dry your hands thoroughly. It is best to use disposable towels in public toilets.

Dirty hands not only make a beard unappetizing, but are also the most common carrier of diseases. Washing hands seems easy at first, but often they are not washed properly. Thorough hand washing consists of five steps:

  1. First, the hands hold the running water
  2. Wash your hands thoroughly. This includes the palms, the backs of the hands, the tips of the fingers, the space between the fingers and thumbs. Don’t forget about the nails too. In addition, liquid soap is more hygienic than soap.
  3. Gently rub the soap into all areas. Thorough hand washing takes 20 to 30 seconds.
  4. Then wash your hands under running water. You can close taps in public toilets with disposable towels or your elbow.
  5. Then dry your hands thoroughly. It is best to use disposable towels in public toilets.

More tips on preventing salmonellosis

  • Foods that may contain salmonella, such as raw eggs, products containing eggs, meat and sausages, should be kept in the refrigerator. Then at least salmonella will not be able to multiply. Make sure that such products do not come into contact with other products in the refrigerator.
  • Heating above 70°C for at least 10 minutes will kill salmonella. The cooling time of ready-made food should be short, and hot food should be eaten within two hours.
  • Thaw from frozen poultry or game can contain particularly high amounts of Salmonella. Therefore, it should be collected separately, disposed of immediately and washed with hot water. All objects that came into contact with it should also be washed with as hot water as possible.
  • Foods that have not been heated before consumption, such as salad or desserts, should always be stored and handled separately from raw foods. For example, don’t cut cucumbers on the same cutting board as raw meat.
  • Eat packaged, chopped salad as soon as possible.
  • Careful cleaning is especially recommended for cutting boards: plastic cutting boards are dishwasher safe, wooden cutting boards should be held under warm water immediately after use and washed with dishwashing liquid in the direction of the grain. To prevent microbes from accumulating in the deep cracks that appear during cutting, plastic boards should be changed regularly or cleaned with a so-called scraper. If necessary, wooden boards can be polished.
  • In the case of wooden boards, rubbing them with vegetable oil should also prevent the wood from becoming brittle.
  • Glass and stone cutting boards are easy to clean (although their hard surface dulls the blades more quickly).
  • Dishcloths and dishwashing sponges can also harbor salmonella. Therefore, they should either be changed regularly or washed in a dishwasher. Also, wring them out well after use and store them to dry as quickly as possible.
  • Fruits and vegetables must be thoroughly washed before consumption.

We make these 7 mistakes when cleaning the kitchen

Just because everything is spotlessly clean and shiny doesn’t mean it’s really clean: there must be more germs in the sink than in the bathroom. We prepare food in the kitchen every day.

Just because everything is spotlessly clean and shiny doesn’t mean it’s really clean: there must be more germs in the sink than in the bathroom. We prepare food in the kitchen every day.

What to do with a Poisoning?

If there is a suspicion of acute poisoning, in which the functions of the body are already impaired due to the consumption of dangerous food or an unknown active substance, quick actions are necessary:

  • If you suspect poisoning, call the toxicology service on 145, and if you have serious symptoms or are unconscious, call the emergency number 144
  • Follow the emergency call instructions
  • be calm, be healthy
  • warm the victim
  • If the victim is unconscious, place him in a stable position on his side
  • position the injured person comfortably while awake
  • Monitor vital functions and level of consciousness
  • if necessary, ventilate (if necessary, with a film to protect yourself from poisoning)
  • Keep leftover food/poison
  • do not induce vomiting
  • support if the person vomits alone
  • do not give milk as it may aid in the absorption of toxins
  • Give water only in small amounts after consulting emergency services

If there is a suspicion of acute poisoning, in which the functions of the body are already impaired due to the consumption of dangerous food or an unknown active substance, quick actions are necessary:

  • If you suspect poisoning, call the toxicology service on 145, and if you have serious symptoms or are unconscious, call the emergency number 144
  • Follow the emergency call instructions
  • be calm, be healthy
  • warm the victim
  • If the victim is unconscious, place him in a stable position on his side
  • position the injured person comfortably while awake
  • Monitor vital functions and level of consciousness
  • if necessary, ventilate (if necessary, with a film to protect yourself from poisoning)
  • Keep leftover food/poison
  • do not induce vomiting
  • support if the person vomits alone
  • do not give milk as it may aid in the absorption of toxins
  • Give water only in small amounts after consulting emergency services

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