On slicing meat, we should reserve a special seat that does not come into contact with other food. Global Health News
The most common infection
A very common cause of food poisoning is Salmonella. Its main sources are eggs. Symptoms of salmonellas include abdominal cramps and vomiting.
This bacterium thrives in egg creams, salads and other dishes containing raw or undercooked eggs, especially if you do not store in the refrigerator.
Destroy salmonella in shell eggs cooked for seven minutes, shelled five minutes or frying on each side for 3 minutes.
Foods made with raw eggs, such as freshly prepared custard creams and various mayonnaises, prefer to avoid. The source of salmonella can be poultry, except that it hosts the bacteria Campylobacter.
Bacteria
Both bacteria cause headaches, nausea, vomiting and diarrhea lasting up to five days.
Poultry completely thawed before cooking in a cold refrigerator or pantry (not on the kitchen table, where it is too hot) and cook at an internal temperature of at least 80 ° C.
Never eat poultry, if the meat is pink or if it is bloody. Stab the fork into the inner thigh meat, the juice comes out clear bloodless. In any case, you may not washing hands before you process the raw meat to touch any food that is not followed by heat treatment.
The most common infection
A very common cause of food poisoning is Salmonella. Its main sources are eggs. Symptoms of salmonellas include abdominal cramps and vomiting.
This bacterium thrives in egg creams, salads and other dishes containing raw or undercooked eggs, especially if you do not store in the refrigerator.
Destroy salmonella in shell eggs cooked for seven minutes, shelled five minutes or frying on each side for 3 minutes.
Foods made with raw eggs, such as freshly prepared custard creams and various mayonnaises, prefer to avoid. The source of salmonella can be poultry, except that it hosts the bacteria Campylobacter.
Bacteria
Both bacteria cause headaches, nausea, vomiting and diarrhea lasting up to five days.
Poultry completely thawed before cooking in a cold refrigerator or pantry (not on the kitchen table, where it is too hot) and cook at an internal temperature of at least 80 ° C.
Never eat poultry, if the meat is pink or if it is bloody. Stab the fork into the inner thigh meat, the juice comes out clear bloodless. In any case, you may not washing hands before you process the raw meat to touch any food that is not followed by heat treatment.





