Food Hygiene

Sanitation and food hygiene are very important for us. It is thanks to them that we stay healthy and avoid a lot of unpleasant situations. What is food hygiene? In fact, it is a set of certain rules that help us avoid various kinds of infectious diseases, food poisoning.

Food hygiene is based on the fact that the products with improper storage quickly deteriorate. The use of such products will lead to a number of serious troubles.

The rules of food hygiene oblige us to wash not only food, but also hands, as well as dishes. The fact is that there are a lot of microbes around us. They are on food, clothes, in water, air and so on. Reproduction of them occurs very quickly. Certain microorganisms produce strong poisons. These poisons are called toxins. Often people start having problems because they have encountered yeasts, molds or some bacteria.

Moldy mushrooms are the simplest microorganisms appearing on cheese, meat, sweets and so on. They grow well in warmth, darkness, quickly develop in places where the air is moist, do not tolerate light, and also heat. In humid places, they develop faster, but can appear where bacteria and molds seem to be too moist.

Mold can easily cause food poisoning. Hygiene of nutrition provides various preventive measures that can protect against getting into the body of mold fungi. First of all, we recommend to visually inspect what you eat (mold is in most cases visible to the eye), and store food only in the cold and not particularly long.

Yeast fungi are unicellular microorganisms. They can appear on those foods that contain moisture, as well as sugar. Too sweet, but not very liquid products for their reason are fermented. Because of yeast, food spoils too quickly.

Yeast has one amazing ability: by processing sugar, they secrete pure alcohol. It is for this reason that they are used in the production of beer, as well as wine.

Hygiene nutrition contains rules to protect foods from similar fungi. Some liquid products are recommended to boil. In general, any food should be stored in the refrigerator.

Food hygiene distinguishes between two types of bacteria. This division is made on the basis of their relationship to food. Bacteria are useful, as well as unhelpful (harmful). Useful are used by people to produce sour-milk products. Harmful bacteria spoil food. They can cause severe poisoning, infectious diseases and so on.

Bacteria do not move independently. There are several possible ways to get them to eat. They can get on it with hands, with water, with air. Bacteria can carry birds, domesticated and wild animals. Of course, insects are also their carriers.

Bacteria multiply by division. Under favorable conditions this division occurs every twenty minutes. What is attributed to favorable conditions in this case? It is warm, suitable environment, moisture.

In some foods, bacteria multiply faster than others. It's about milk, as well as about dairy products, soups and broths, egg products, as well as those foods that have been cooked by hand. Bacteria actively multiply in the food that was heated after cooking.

Bacteria can not reproduce on dry food.

Food hygiene is based on maintaining cleanliness in places of food intake, proper storage and cooking, the need to wash hands and so on. Food poisoning is a serious matter. It is not always difficult to avoid it.