Foods naturally high in protein and moisture are prone to microbial contamination which may lead to food poisoning . This includes eggs, meat, poultry, fish, shellfish and custards. This kind of food need to be handled and stored properly and cooked thoroughly.
Handle food with care. Follow these tips:
1. Never leave these foods at room temperature. Bacteria multiply rapidly in warm conditions.
2. Never store raw meat or chicken on a fridge shelf where it can drip onto other foods.
3. Cook all your foods thoroughly.
4. Wash hand thoroughly before touching any foods.
5. Store foods in fridge at 5 degree Centigrade or colder.
6. Use different chopping boards, knives and utensils for fresh meat, cooked meat , fruits and vegetables. This practice prevents microbial cross contamination.
7. Use shallow container to refrigerate foods. Food in deep container does not cool evenly.
8. Do you have any additional ideas? Add them!
My teacher in college told me, the most dangerous poison is the “food we eat”. We know the fact that pesticides are poison and eating such product is stupidity, not unless we want to commit suicide. We eat our meals three times a day and snack more than thrice. And yet we cannot easily determine which food may harm us. Food is like a friend that may back stab us anytime.
Food poisoning can be chemical, biological or microbial.
Chemical Food Poisoning.
Toxic chemicals may accidentally enter the food during cooking process, during storage or the material itself is contaminated. The most common example are pesticides, insecticides and fertilizers.
Biological Food Poisoning
Some plant species have naturally occurring harmful substance. Cassava may contain cyanide. The solanin in green skin of potatoes. Some species of mushrooms are poisonous.
Microbial Food Poisoning
Microbial infection may occur through unhygienic practices and incorrect food storage methods. Popular examples are Clostridium in canned goods, aflatoxin in grains and Salmonella in meat .
Some proper food handling tips may help prevent food poisoning.
If you are a food manufacturer , you can prevent food poisoning through proper food hygiene.
Lead can make wine sweet. But beware, leadÂ is poisonous. It is a white crystalline compound with a sweet taste. Lead is also known as lead acetate, plumbous acetate, sugar of lead, salt of saturn and Goulard’s powder – named after Thomas Goulard.
Lead as wine sweetener became popular during the Roman empire. It is attributed to the Roman delicacy sapa. It is prepared by boiling soured wine in lead kettles. The soured wine contains acetic acid which react to lead kettles forming lead acetate. Sapa has pleasant taste and aroma and was widely used in Roman cooking. Due to its lead content, it attributed to lead poisoning during the ancient Roman aristocracy.