According to the World Health Organization (WHO), many people get sick and die from foodborne illnesses, the so-called DTA. In Brazil alone, there have been more than 200,000 cases of ATD and more than 190 deaths, according to the Ministry of Health.
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However, these data, along with other studies, show that this pollution is primarily caused by the kitchen in the home. In this way, researchers from the Center for Food Research, also known as the Food Research Center (FoRC), from the School of Pharmaceutical Sciences (FCF) at the University of the South Pacific, completed a questionnaire to be able to determine the way food hygiene and storage are done in the country.
Experts note that a large part of the Brazilian population does not recommend cleaning procedures in their homes. Therefore, they are more susceptible to any type of foodborne contamination. In addition, the research also found that some homes in Brazilian states do not even have the optimal temperature for food storage.
Food in the fridge
Most of the people involved in the research do not use bags to keep food warm until they go home. This is a fact that requires great care and should be alerted.
Plus, it still contains leftovers that people usually store after being exposed for hours outside the refrigerator. However, it is not recommended to keep the meal out of the refrigerator for more than two hours, as the chances of microbes appearing after this period.
Another bad food hygiene habit is improper thawing. Many Brazilians take food they want to thaw and immediately put it in contact with room temperature.
Meat preserved in the refrigerator
Another aspect to pay attention to is where the meat is kept. As a result, there was a report that meat is usually stored in its own packaging. However, you must be careful, because the ideal solution is to use reliable packaging to avoid spills from other products stored in stock.
However, there is an important recommendation that is already adhered to: the temperature of refrigerators. Thus, it is possible, through studies, to determine the pattern of increase in the amount of microorganisms in foods stored in the refrigerator.
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