{"id":17735,"date":"2020-07-13T14:15:51","date_gmt":"2020-07-13T14:15:51","guid":{"rendered":"https:\/\/silestoneinstitute.com\/tips-to-avoid-food-borne-toxinfections-in-summer-and-prevent-cross-contamination-in-the-kitchen\/"},"modified":"2024-05-15T07:02:14","modified_gmt":"2024-05-15T07:02:14","slug":"tips-to-avoid-food-borne-toxinfections-in-summer-and-prevent-cross-contamination-in-the-kitchen","status":"publish","type":"post","link":"https:\/\/silestoneinstitute.com\/en\/tips-to-avoid-food-borne-toxinfections-in-summer-and-prevent-cross-contamination-in-the-kitchen\/","title":{"rendered":"Tips to avoid food-borne toxinfections in summer and prevent cross contamination in the kitchen"},"content":{"rendered":"\n<p><em>Interview on IGTV with Maite Pelayo, microbiologist and technical Conclusions of the Interview on IGTV with Maite Pelayo, microbiologist and technical spokesperson for the Silestone Institute, about Food Safety and Cross Contamination.<\/em><\/p>\n\n\n\n<p>With\nthe arrival of summer and high temperatures the risk of suffering food-borne\ntoxinfection increases dangerously. In addition, eating habits at this time of the\nyear &#8211; meals prepared in advance to take to the office, excursions to the beach\nor to the mountains\u2026- often enduring inadequate conditions &#8230;, only exacerbate\nthe situation. From the Silestone Institute we offer you simple and practical\nadvices to avoid being affected by these types of food-related conditions.<\/p>\n\n\n\n<p>We\nhave interviewed Maite Pelayo, microbiologist and technical spokesperson for\nthe Silestone Institute, live on Instagram IGTV. We have discussed with her what\nfood risk is and why it happens, as well as the risks we face when we eat a\nfood.<\/p>\n\n\n\n<p>We\nanalyze how microorganisms get into our food and what conditions they need to\nmultiply.<\/p>\n\n\n\n<p><strong>Food-borne toxinfections<\/strong><\/p>\n\n\n\n<p><strong> <\/strong>They are diseases that in turn encompass two types that can occur separately or simultaneously:<\/p>\n\n\n\n<p><strong>Poisonings:<\/strong> caused by eating foods that contain toxic substances\n(toxins) naturally contained in the food, added artificially, or produced by\nmicroorganisms that have developed in the food before consuming it (for example,\nbotulism).<\/p>\n\n\n\n<p><strong>Infections:<\/strong> caused by the ingestion of food or water contaminated\nwith pathogenic microorganisms (that is, that cause diseases) alive and that\ndevelop in our body generating an infection (for example, salmonella).<strong><br>\n<\/strong><\/p>\n\n\n\n<p><strong>Practical tips to avoid toxinfections<\/strong><\/p>\n\n\n\n<p><strong>It is essential to try to avoid food contamination. Fo<\/strong>r this reason, it is important, in addition to\nrespecting hygiene, the following:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Temperature\ncontrol:<\/strong> avoid intermediate\ntemperatures (warm), keep cold (refrigeration slows down bacterial growth,\nfreezing stops it) or heat (heat treatments such as pasteurization or\nsterilization of raw materials) or an adequate culinary heat treatment (more\nthan 70\u00baC in the center of the product) will destroy, in the vast majority of\ncases, the microorganisms present in food.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Time\ncontrol<\/strong>: avoid waiting times\nbetween preparation and consumption and avoid prolonged storage.<\/li><\/ul>\n\n\n\n<p><strong>What is cross contamination?<\/strong><\/p>\n\n\n\n<p>Cross\ncontamination is the transmission of microorganisms from a contaminated food,\nnormally raw, to another that was not, normally already cooked.<\/p>\n\n\n\n<p><strong>How to avoid cross contamination in the kitchen?<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Place\ncooked or ready-to-eat foods on the upper shelf in the refrigerator and raw\nfoods such as meat and fish on the lower shelves to avoid dripping.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>Keep\nfood separated in hermetic containers that avoid possible contact.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>Always\nwash your hands before cooking and after handling raw food or changing from one\nraw food to another, either raw or cooked.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>Never\nuse the same utensils (knives, cutlery, plates) to handle raw and cooked food.\nClean devices such as mixers or mincers when changing the type of food.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>When\nserving the omelette never use the dish with which you have turned it in the\npan because it contains remains of raw egg and we can contaminate it.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>Clean\nthe cutting board thoroughly with detergent and hot water, not only by passing\na damp cloth, when changing the type of food. Act in the same way with the worktop.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>Change\nthe kitchen towel if we have stained or touched it when handling a raw food.\nOne option is to use disposable kitchen paper.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>Assemble\nthe salads of different ingredients (vegetables, meat, fish, cheese &#8230;) at the\nlast moment and keep refrigerated until consumption.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>Work\nwith a forward-running system in which the different stages of food\npreparation, from its initial handling as raw material to its placement and\nconsumption, do not interfere with each other.<br>\n<br>\n<\/li><li>Proper\nkitchen hygiene that includes regular cleaning and disinfection of surfaces,\nequipment, utensils, and other materials will effectively contribute to\npreventing possible contamination of food.<\/li><\/ul>\n\n\n\n<p><strong>See the complete interview: <\/strong><a href=\"https:\/\/www.instagram.com\/tv\/CCbOKFno40b\/?utm_source=ig_web_copy_link\">https:\/\/www.instagram.com\/tv\/CCbOKFno40b\/?utm_source=ig_web_copy_link<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Interview on IGTV with Maite Pelayo, microbiologist and technical Conclusions of the Interview on IGTV with Maite Pelayo, microbiologist and technical spokesperson for the Silestone Institute, about Food Safety and Cross Contamination. With the arrival of summer and high temperatures the risk of suffering food-borne toxinfection increases dangerously. In addition, eating habits at this time&hellip;<\/p>\n","protected":false},"author":1,"featured_media":17733,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[999],"tags":[1119,1120,1162,1131],"class_list":["post-17735","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-avoid-food-infections","tag-cross-contamination","tag-food-poisoning","tag-tips","category-999","description-off"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tips to avoid food-borne toxinfections in summer and prevent cross contamination in the kitchen - Silestone Institute<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/silestoneinstitute.com\/en\/tips-to-avoid-food-borne-toxinfections-in-summer-and-prevent-cross-contamination-in-the-kitchen\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tips to avoid food-borne toxinfections in summer and prevent cross contamination in the kitchen - Silestone Institute\" \/>\n<meta property=\"og:description\" content=\"Interview on IGTV with Maite Pelayo, microbiologist and technical Conclusions of the Interview on IGTV with Maite Pelayo, microbiologist and technical spokesperson for the Silestone Institute, about Food Safety and Cross Contamination. With the arrival of summer and high temperatures the risk of suffering food-borne toxinfection increases dangerously. 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