Basic knowledge of food preparation to prevent food poisoning

Red beans and soybean hemagglutinin for ten minutes at a harmful protein called that cause severe gastroenteritis can destroy brick. Canned beans are already cooked, it is safe to eat now, you can not even need to heat it. But if you can soak dried beans overnight before the water soaked in cold water, then boil for ten minutes. If you have a slow cook chili with meat or bean stew, it's bestto cook the beans first.

If you buy fresh rhubarb, discard the leaves. They contain toxic levels of oxalic acid, which can block the body's absorption of calcium. There are also some in the stems (and spinach), but not enough to cause damage if you have a tendency to kidney stones. Rhubarb sometimes has a laxative effect.

Do not throw the potatoes must be green - not just cut off the green. They contain the toxin called solanine, which upset stomach andDiarrhea and has been know to kill. E 'already available in smaller quantities when potatoes sprout, so use them quickly or have as you begin to see signs of germination.

If you are preparing a meal, always a knife and chopping board for raw meat or fish and another for all other foods, wash them (and not just cleaned) after each use. It 's like you can be sure that they are not the spread of bacteria living on raw food is not all thatcooked. If you had raw meat in a dish in the refrigerator, wash as soon as you take out the meat - not the cooked meat or other food on the unwashed plate.

Food poisoning of fruit and vegetables, although rare, is seasonal, as the come from further afield. Worms and other organisms that live in your body you can run down or a little, only occasionally can happen to parasites. healthy salads, however, must be really goodwashed - as opposed to cooked vegetables, not go through a heat treatment cleaning.

In fact, it's a good idea to wash produce, even if you go to cook because the heat does not kill germs. This also gives you the possibility to collect all, grain insects or anything else that might be hidden in the leaves. Fruits and vegetables may be even more pesticides were sprayed after harvest and then waxed. Scrub fruits and vegetables in warm water and soap or wash in the specialfood stores, with a stiff brush kept just for this purpose.

Make sure all the wax, be it at all, then rinse everything well. It is recommended to peel roots, although this is not the whole answer, since some of the residues of pesticides have penetrated all the way though. Most vitamins are just under the skin, too. The best answer is really organic root vegetables, which have now been raised in clean soil without using chemicals.They have at least one wash to remove dirt that since they left the backyard harvest.

Key points: -
O Wash your hands before cooking, eating, after handling raw meat or fish before you.
o Do not touch the food or other Let a cutting board, knife box, or you used for raw meat.
or Wash or peel all fresh produce.

Basic knowledge of preparation to avoid food poisoning

Red beans and soybeans are destroyed for ten minutes at a protein called hemagglutinin harmful, can cause severe gastroenteritis are cooked. They are already cooked, canned, straight from certainly eat you can not even need to warm it. But when you're soaking dried beans overnight, drain the water soaked in, add cold water then bring to a boil for ten minutes. If slow cooking a beef stew or chili with beans, is betterto cook the beans.

When buying fresh rhubarb, remove the leaves. They contain toxic oxalic acid, which can block the body's absorption of calcium. There are also some in barrels (and spinach), but not enough to cause damage, if it has a tendency to kidney stones. Rhubarb sometimes has a laxative effect.

Do not throw the potatoes, the green are gone - not just cut the green part. They contain solanine, a toxin that call and upset stomachDiarrhea and had to kill. It 's already available in small quantities in potatoes begin to sprout, so use them quickly or doing when you see signs of germination.

If you prepare a meal, always use a knife and chopping raw meat or fish and Another for all other foods, wash them (and not just rub off) after each use. It 's just be, you can be sure you are not the spread of bacteria living on raw food is not everythingcooked. If you had meat on a plate in a refrigerator, washing raw as soon as you pull the meat - Leave the cooked meat or other food on the plate and unwashed.

Food poisoning of fruit and vegetables, but rarely, as the season to increase production, is swept away in the further. Only occasionally can happen for parasites, worms and other organisms that live in your body, you can run a down or bad. healthy salads, although it must be really goodwashed - as opposed to boiled vegetables, not go through any heat treatment cleaning.

Actually, it's a good idea to wash produce, even if you're going to cook because the heat does not kill all germs. This is also an opportunity for you detect any bugs, sand or anything else that might be hidden in the leaves. Fruits and vegetables may be even more pesticides were sprayed after harvest then wax. Scrub fruits and vegetables in warm water and soap or washing in specialfood stores, with a stiff brush kept just for this purpose.

Sure to turn off the wax, if any, then rinse everything well. It is recommended to peel vegetables, although this is not the whole answer, since some pesticide residues have been taken into the street. Most vitamins are directly under the skin, too. The best answer is really biological roots, the purchase was raised in clean soil without using chemicals.These should be at least a wash, the dirt, to remove collected as they left the courthouse.

Key points: -
Or Wash hands before cooking, after handling raw meat or seafood, and before eating.
Let any food or touch a knife or cutting board or container can be used raw meat for you.
or Wash or peel all fresh ingredients.