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لا تعتمد على الرائحة واللون.. كيف تكتشف مخاطر الطعام قبل تناوله؟

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ما يعرفه ريفو عن الخبر

  • لا يمكن اكتشاف مخاطر تلوث الغذاء دائماً عبر الرائحة أو اللون أو المظهر الخارجي.
  • تسبب الأغذية غير المأمونة نحو 866 مليون حالة مرضية سنوياً، ويعد الأطفال الأكثر عرضة للإصابة بها.
  • تتضمن إجراءات السلامة اختيار مصادر موثوقة، وفصل الأطعمة النيئة، وغسل اليدين والأدوات جيداً.
  • يجب طهي الطعام جيداً وحفظه في درجات حرارة آمنة للحد من نمو الميكروبات المسببة للأمراض.

لا تقتصر مخاطر تلوث الغذاء على الأطعمة التي تغيرت رائحتها أو انتهت صلاحيتها، فقد يكون الطعام سليمًا عند شرائه، لكنه يتعرض للتلوث خلال مراحل الإنتاج أو النقل أو التخزين أو الطهي، وصولًا إلى إعداده وتقديمه على المائدة. ومع تزايد المخاطر المرتبطة بالأغذية غير المأمونة، تبرز أهمية اتباع قواعد سلامة الغذاء

المصدر: Veto

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