Any housewife can recognize, at first glance, when a food is spoiled and takes immediate steps to dispose of it.

However, the really dangerous is that many times, under a false appearance, making for good food that is in poor condition and may cause symptoms of poisoning that occurs from 2 hours of being swallowed up two days later.

Then we ask How to act? How can we recognize when something is in bad shape and it looks cool? How we treat food so they can not harm us?

Below we offer some tips to avoid falling into the trap of serving your family a poison.

Heat.

Many times when a food is carried to high temperatures como200 ° F (93 ° C) for frying, roasting or boiling, only at high temperatures is achieved that harmful bacteria die that food could have been. But be careful, because if they are going to eat immediately, you better download it to a minimum and keep it until ready to serve you allow it to cool completely and reheat before eating. This change in temperature can cause bacteria to proliferate.

Cook.

To ensure that the meat is thoroughly cooked, place a thermometer for cooking. Insert it into the part that has mass and take as indicating thermometer to make sure everything was cooked from the inside and can not be medium rare and a bit hurt.

Do not stop firing

Do not leave mean a food that has started to cook. If you have to go somewhere, leave it all done or wait to return. Things that are left half-baked though harmful bacteria can make after you finish cooking at all.

Cold.

The more you keep the food cold, bacteria have less chance of succeeding. Check if your brand freezer temperatures suitable for freezing food, for it using a thermometer.

At the time of purchase.

Yes you have to go to several places to purchase, the last stop for food, especially if it’s hot. If your house is away from the place where you have to purchase the food, must be cooler to keep some things that could go.

Refrigeration.

Many times, plastics and papers used in supermarkets to wrap the merchandise they can purchase bacteria or by handling with dirty hands of others. Before storing the things you have bought, pot containers that were wrapped food and give it clean plastic bags or aluminum foil. Thoroughly clean the outside packaging of milk and other products to be stored in the refrigerator.

Frostbite.

Arrange the first row in the things he still had in the freezer before bringing new foods. Use the oldest first. Ideally, put the packages out and date so you know for certain what should be eaten first.

Defrosting.

When you plan it that tomorrow is going to cook, remove from freezer the package and lower it to the refrigerator. The next day will find it thawed, but remained in the cold. Yes you need to defrost something for use immediately, place in an open container bag and stick it in a larger pot filled with water at room temperature, changing it often. This will not believe bacteria that can spoil. Never put above the sink or other place where higher temperatures because bacteria can create when you finish thawing.

To save.

Never leave food that has more than enough out of the refrigerator. If you’ve left plenty, divide it into several containers and place them to cool before it can create bacteria.

Special care

There are foods that are more vulnerable than others. For example: hamburgers. Cook well (not too burnt or too raw). The hams are also delicate. Although they have been preserved until the time of purchase, bacteria can easily acquire. Consume it within 1 week or in three or four days if it is fresh. If canned ham, read the directions that brings the package.

Filler

The ingredients used to fill the chicken or other foods can make bacteria easily. If you prepare in advance and other dry onions to fill a turkey or some other kind of animal, refrigerate and do not serve until the moment they go to fill the roast, minutes before putting it in the oven.