When do bacteria grow? What should I know for my protection?
The growth of bacteria increases the chances of food poisoning. The most frequent cases in which bacteria grow on food are the following ones:
- When using the same cutting board, container or utensil to handle raw meat, poultry or fish, and then it comes in direct contact with a food ready for consumption (vegetables, cheese, bread). You must always wash the container.
- When keeping a defective package (torn bag) on a fridge shelf or have foods incorrectly arranged (raw meat on higher shelves), in which case ready-made foods may be contaminated by dripping raw meat, chicken or fish.
- When baking a food at a temperature lower than the one suggested, which results in poor cooking of the core (particularly dangerous with poultry).
- When leaving perishable foods outside the fridge(dairy).
- When storing dry foods close to the floor (flour).
