Almost one in ten people suffered from food poisoning in 2010. As many as half a million succumbed to it, especially in Africa, this is still fatal. That’s why it is important to prevent the contamination of food starting from the kitchen. The choice of kitchen materials also makes a difference. A good example is the use of stainless steel kitchen sink as stainless steel is known to disinfect itself (stainless steel sink reviews).
Food poisoning is a disease you get from consuming tainted food contaminated with bacteria, viruses or parasites. The most common symptoms are diarrhea, nausea, cramps, vomiting and fever.
Toxoplasmosis is the most common form of food poisoning. This parasite gets on vegetables through the excrement of animals, mainly cats. Toxoplasmosis is primarily dangerous for pregnant women. The best way to get rid of this is to cook your food. As far as toxoplasmosis is concerned, organic or self-cultivation is no better, because the chance of infection is just greater. And if you have pets, you’d better clean your house and the litter box often and thoroughly. Also be careful with raw sheep and pork, because the parasite can also live there.
Raw dairy products
We have known for some time that the consumption of raw meat is risky. But raw milk and cheese are also safe. Niko Speybroeck would not advise anyone to eat or drink unpasteurized dairy products, as they may be contaminated with the Listeria, Campylo bacteria or Salmonella. Eggs can also be a carrier of this. Here too, especially pregnant women are more careful with it.
Inattention in the kitchen
Many people rightly avoid raw meat, but due to inattention in the kitchen they still contaminate their food with the bacteria of raw meat. For example, by not washing your hands, bacteria from raw meat can get into your salad. Also remember to keep all knives, cutting boards and dishcloths separate when preparing different dishes.
Empty your refrigerator regularly and polish it completely to avoid bacteria. The bugs are also not cool at low temperatures, so dare to put your fridge a bit colder.
Be careful when heating carbohydrates like pasta and rice. If you don’t keep these dishes cold enough or for too long, the bacillus cereus can proliferate. This bacteria produces heat-resistant toxins, which can be very dangerous. A warmed pasta salad that has not been cold enough can also be very harmful.