It is very important to store food correctly. Usually, all people keep food in the fridge. It includes both raw and cooked food items. WHO has said that when we store food in the fridge or other places, there are 3 types of microorganisms in them. These include bacteria, viruses and fungus.
The first type of microorganisms makes our food tasty and healthy. Like the good bacteria that make curd from milk.
The second types of microorganisms are those which completely spoil the taste of food, which causes the food to stink. We usually do not eat such type of food.
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The third types of microorganisms are those, about which nothing is detected by taste and smell and this is dangerous for our health because nothing is detected by taste or smell. In such a situation, we consume that food. These are usually found more in non-veg food.
The World Health Organization has given 5 tips to keep food healthy, by following these you can keep food safe.
- Use clean water to make food.
- Wash hands thoroughly with soap before touching food.
- Keep raw and cooked food separately in the fridge. So that pathogenic microorganisms do not flourish in them.
- To avoid pathogenic microorganisms, cook food well. Do not eat raw or undercooked food.
- Store the food at the correct temperature so that bacteria does not flourish.
Some other tips are:
- Store all leftovers in leak-proof, clear containers or wraps.
- Follow the ‘first in, first out’ rule: always eat the oldest foods first.
- Fruit shouldn’t be washed before you store it in the fridge, and milk and eggs should never be kept in the refrigerator door
- Keep all fresh meat, fish, and poultry in its store wrapping: re-wrapping increases the risk of exposing the food to harmful bacteria.
- Store fruits and vegetables susceptible to drying out in perforated or unsealed plastic bags to maintain a moist environment yet still allow air to circulate.