After eating and digesting food, various disorders may occur in the stomach and intestines. The causes of these disorders are different. Some toxins resulting from overeating, allergic conditions, unintentional mixing of chemicals into foods, unknowing consumption of toxic plants and animals, and contamination of foods with microorganisms cause digestive system disorders. Since the symptoms of these disorders are similar, they can often be confused with each other. Accordingly, food poisoning; They can be grouped as: Toxin type bacterial food poisoning, Infection type bacterial food poisoning, Poisoning with natural plant and animal foods, Poisoning with chemical substances. Of course, all living things, from microorganisms to humans, need nutrients to continue their normal functions for life and to grow and develop. In the living world, especially humans. Human beings have been more interested in food throughout their evolution because, in addition to their biological needs, carefully prepared foods also provide aesthetic or psychological satisfaction. Foods are perishable substances. If they cannot be stored under suitable conditions during the waiting period after harvest, they deteriorate under the influence of microorganisms and enzymes, their taste and appearance change, and they become unusable. On the other hand, some microorganisms and enzymes are useful in storing foods. For example, the fermentation of dough. Microorganisms can live together everywhere in nature, in foods and foods, in the ripening of olives, in the production of foods such as yoghurt, cheese and pickles, and in the production of alcoholic beverages. They multiply rapidly as long as the conditions are suitable for them. When we examine what these suitable conditions are, food, water, heat and It seems that oxygen comes first, just like humans. Of course, their prevalence varies in various foods. For example, in shelled foods, the shell protects the food from microorganisms. In this respect, the risk of contamination of such foods with microorganisms is less than other foods and they deteriorate more slowly. Same. At the same time, dry foods - grains and dried legumes can spoil slowly because the amount of water they contain is slower. On the other hand, fresh raw milk, raw meat, fresh vegetables and fruits spoil very quickly, because the amount of water in them is much higher than other foods.
Temperature is also an important factor for faster reproduction of microorganisms. At low temperatures, in the refrigerator or below zero degrees, the production of microorganisms stops or slows down. In this regard, foods that spoil easily are stored in cool and cold places, because they spoil more slowly there. Microorganisms die in hot temperatures around the boiling point.
Another important factor in the proliferation of microorganisms is, of course, oxygen. Especially some While microorganisms require oxygen to survive, some require an oxygen-free environment. By controlling the appropriate conditions for microorganisms, their proliferation can be stopped and food spoilage can be prevented. If they cannot be stored, they deteriorate under the influence of microorganisms and enzymes, and their taste and appearance change, thus becoming unusable. On the other hand, it is known that some microorganisms and enzymes are useful in preserving food. Food poisoning is known as bacterial food poisoning (staphylococcus), botulinum food poisoning, and perfringens food poisoning. Bacteria are mini creatures that are invisible to the naked eye. They can be found and live in most foods, on our skin, on our nails and on all kinds of surfaces. Not all bacteria may have harmful effects on us. Bacteria used in the production of some foods such as yoghurt, cheese and vinegar are beneficial ones. However, the main danger in our kitchen is the bacteria that cause disease by contaminating the food and then multiplying under suitable conditions and periods of time, that is, pathogenic bacteria. When 2000 of them come together, they reach the size of a pin head and can only be seen under a microscope when magnified 1000 times. They can stay. Like humans, bacteria produce waste products and break down when they die. As a result of this breakdown, a poisonous substance called "toxin" is released. A pathogenic bacte Even if the animal itself is dead, these toxins left behind can survive and be poisonous/lethal. Due to all these drawbacks, the storage principles of purchased foods should be taken into consideration, and the main purpose here is; To preserve the nutritional properties of purchased foods, to prevent the loss of nutrients, the growth of microbes and the spoilage of foods.
- Grains, legumes, sugar, etc. Dry foods should be stored in a dark, dry (humidity rate of 50-60%) and cool (maximum 20 °C) environment,
- Liquid oils should be stored in dry, cool and dark environments, not kept in tins and transferred to dark glass bottles. should be stored,
- Solid oils should be stored in the refrigerator,
- Pasteurized milk should not be kept in the refrigerator for more than 1-2 days, and long-life (UHT) milk can be stored until its expiration date without opening the box. It should be consumed within 1-2 days after the box is opened,
- Potatoes should be stored in dry, dark and cool places,
- Fresh vegetables and fruits should be stored in the crisper in the refrigerator,
- Various. Vegetables and fruits (such as eggplant, pepper, apricot, fig, okra, tomato) can be dried and stored. The drying process should be done in a shaded place with air flow, covered with a cloth, and should not be dried under the sun as vitamin losses will occur.
- Eggs should be stored in the refrigerator without washing and should not be kept for more than two weeks. Meat, chicken and fish should be packaged flat and frozen for one meal, thawing should be done in the refrigerator and should not be thawed at room temperature. , in the refrigerator for 1-2 days; Leftover meatless meals should not be kept for more than 3-4 days, only the amount of food needed to be eaten should be heated.
- Minced meat, small pieces of meat and fish should not be kept in the refrigerator for 1-2 days; Large pieces of meat should not be kept for more than 3-4 days.
- Hot meals should be cooled quickly by putting the container in which they were cooked in cold water and stored in the refrigerator.
- The nutritional values of frozen foods are very close to fresh foods. They can be thawed. It is beneficial to consume them without waiting for them to be thawed.
- They should be kept at at least -18 ° C from production to consumption. dirt.
- Almost all kinds of food can be frozen.
- Contact of raw meat, chicken and fish with other foods should be prevented in the refrigerator.
- Raw and cooked vegetables should not be placed together in the refrigerator.
- Special refrigerator containers should be used to store food for a long time,
- Iodized salt should be stored in dark-coloured, sealed jars, in environments that are not exposed to sunlight, hot and humid,
- Spices should be purchased in small quantities, stored in cool and dry environments, consumed without waiting for a long time.
- Tomatoes, pickles, etc. Foods should not be stored in plastic containers such as detergent and yoghurt containers.
- Tomatoe should be stored in a glass jar in the freezer or deep freezer.
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