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Preventive measures against toxicoinfection






1. Preventive measures against contamination of foods by harmful microorganisms.

Veterinary and sanitary control over the slaughter of the cattle and processing of meat.

Sanitary control over technical facilities and public catering (separate product lines for raw materials and cooked foods are necessary).

Control over the health of food handlers. Observation of the rules of personal hygiene.

At-home slaughter of the cattle should not be allowed.

2. Preventive measures against the spread of microorganisms in foods.

Observation of the sanitary rules of primary processing of foods, such as washing, peeling and cleaning, cutting. The time from the primary (cold) processing of raw material and convenience foods to the thermal processing should be minimized.

Observation of the sanitary rules of de-frosting and soaking salty foods. One should de-frost foods at a temperature under 15 – 20 Cº; one should de-frost small fish in running water for 2 – 4 hours.

Frequent use of cold at all stages of production and transportation of raw materials, convenience foods and cooked food is advisable.

Raw materials, convenience foods and cooked food should be stored at a low temperature (4 – 8 Cº).

Compliance with the terms of shelf-life for raw and cooked foods.

3. Measures aimed at eliminating microorganisms found on the surface of foods.

Thermal processing of food is advisable. The temperature of cooking meat is to be no less than 80 Cº. Boiling or pasteurization of milk is also recommended.

Chops and steaks should be fried for 5 minutes on each side and then cooked in the oven at a temperature of 220 – 250 Cº for 5 – 8 minutes.

When cooking jellied meat, the cut meat should be boiled in broth.

 

Preventive measures against botulism (when making home preserves)

1. Foods which are not fit for salting (e.g. mushrooms) should not be preserved. Mushrooms should be salted and pickled when air supply is sufficient.

2. Stale vegetables, fruits or berries should not be used for making home preserves.

3. Foods should be washed properly before making preserves.

4. Salt concentration should be 8 – 10%, sugar concentration – 50-55%, pH – below 4.0.

5. Home preserves should be stored at a temperature below 140C.

6. Thermal processing for 10 – 15 minutes is advisable before consuming home preserves.

7. To avoid food poisoning caused by consumption of stale fish, one should eviscerate it, wash it in running water, salt it and store in a cold place for some time before preserving.

8. Gammon and home made sausages should be boiled before consumption.


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