Inviting Poison Cooking Mistakes

Many people are reluctant to eat at places that are less clean for fear of poisoning. In fact, the actual food poisoning can be started from the kitchen itself.
Based on data YLKI, trends of food poisoning cases increased sharply since 2004. About 45 percent occur on school children. And, until now, cases of food poisoning still a lot happening one after another in various areas. The reasons are varied. There are as haphazard and not a little snack as well as eating refined home kitchen.
"Research has proven that it turns out people are not too careful in preparing food as they should be," says Janet B. Anderson, RD, clinical professor of nutrition and food sciences at Utah University. "Many people believe that they are already doing the correct procedure, when it is not."
Here are some common mistakes that so far we do in the kitchen, which eventually can cause food poisoning.
Just wash the fruit whose skin can be eaten. In fact, fruit skins and seeds are not edible, such as bananas and melons for instance, can be just as dangerous. The bacteria can move from the outer skin to the flesh of fruit through the cutting blades. In conclusion, all kinds of fruit should be washed. It is recommended that: Peel the skin also tomatoes, strawberries, and peppers after washing.


Leave leftovers on the stove. Leaving leftovers in the pot on the stove, though with the aim to keep food warm, it will ruin the food. Warming the food-which we think can reduce the possibility of poison-it gives the opposite result. Some toxins are formed precisely because the food is warmed. The correct rule: store leftovers in the refrigerator. Warm when meal is almost here. It is recommended that: Place the still-warm leftovers in small containers and not too high in order to cool food faster. Do not fill the refrigerator with a container of food. Why? Because the fridge is full so can not efficiently remove the cold air.
Roast meat until red color disappears. Research at Kansas University, said that our eyes can not be used as a measure of whether or not cooked piece of meat. For example, the frozen meat would rapidly change color to brown when cooked, although not yet completely cooked. Conversely, some types of fresh minced meat can remain pink when it reaches perfect ripeness.


The only way to know the correct level of maturity of meat is to use a meat thermometer. Meat is cooked when the temperature was 71 degrees Celsius or more when cooked. It is recommended: If you feel that cooked meat is not hot enough and we want to cook it longer, wash first before re-use a meat thermometer to avoid contamination.


Jump to wash vegetables. When bringing home fresh vegetables from the supermarket, we so want to clean it and store it directly in the refrigerator. However, this practice can actually cause the growth of mold and microbes. The cause is moisture left over from the washing water, said Linda J Harris, PhD, director of food safety research Western Institute, University of California. Instead, clean the vegetables just before we process it. It is recommended that: Peel the outer layer of lettuce and cabbage. In part this is the most common contaminants. Also remove any other parts. Do not use soap because it can leave harmful residues.

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