Contamination of people through contaminated food is a constant concern in all countries of the world. Many microorganisms present in some foods cause food poisoning to appear, but unfortunately these foods do not change their smell, taste or appearance. The main biological agents capable of contaminating water and food, in addition to causing numerous diseases to men, are viruses, bacteria, protozoa, worms, fungi and microbial toxins.
Bacteria are the microorganisms that most cause food poisoning, and among them we can mention Salmonella sp, Listeria monocytogenes, Clostridium prefringes, Campylobacter sp, E. coli , the latter two bacteria being the main causes of diarrhea in humans. Botulism is a bacterial disease caused by a bacterium of the genus Clostridium, which causes food poisoning and affects the nervous system, which can lead to death.
Contamination of food can occur through the inappropriate form of preparation, storage or handling of food and in the environment where it is produced, and most microorganisms can be destroyed through good hygiene and manufacturing practices and proper handling and storage practices.
Many people are unaware, but the simple fact of cutting raw meat and then using the same knife, without washing, to cut roasted meat can generate several health risks. This is because raw meats and vegetables that have not yet been cleaned have numerous disease-causing microorganisms that can be transmitted to foods that are already ready. "This type of contamination can happen through the transfer of microorganisms from a food or surface, through utensils, equipment or the handler itself", explains Maria Cecilia Brito, director of the National Health Surveillance Agency (ANVISA). When contamination of any food occurs in this way it is called cross - contamination.
The best way to avoid contamination of food is to follow some basic rules when handling, preparing and storing these foods:
Wash your hands thoroughly before handling any type of food;
Wash your hands and utensils very well when handling different foods, to avoid cross contamination;
Wash fruits and vegetables very well under running water and soak them in water with sodium hypochlorite;
Do not freeze food that has already been defrosted;
Always defrost food in the refrigerator;
All food, inside or outside the refrigerator, must be in closed containers with a lid or covered with transparent plastic;
Avoid rare meats;
Avoid eating eggs where the yolk is raw;
Avoid using raw eggs in recipes;
Keep the refrigerator temperature below four degrees, while the freezer should be between twelve and fifteen degrees below zero;
Avoid eating raw foods, such as oysters and crustaceans;
Avoid eating at beach or street stalls, places where you are unaware of hygiene conditions, and do not know how long that food has been out of the refrigerator.