Unhealth Food Damage Stomach

Food safety is always a major concern 먹튀, especially when it comes to soul food. In an attempt to save money, time or convenience many southern cooks sometimes try cutting corners when it comes to handling and preparing meals.Soul food continues to grow in popularity, but unfortunately people sometimes overlook safe handling and cooking habits of this delicious southern cuisine.

A misconception is if it’s the way I cooked it never made anyone sick, it’s O.K to do it. What many people don’t know about getting food poisoning is it doesn’t always make you violently sick. But any many cases it could cause anything from slight dizziness, headaches, drowsiness, or sluggish feeling. Many people overlook these secondary conditions of getting slight or minor food poisoning, and it generally goes unnoticed.

Many times eating bacteria-laden foods aren’t always fatal to because we eat them in “small” quantities. Also because the people who eat the food, mostly adults (ages 16 to 75), who has a stronger resistance.However, the elderly, small children, and other people with low resistance who are sick, or recovering are the biggest candidates for food poisoning.Generally speaking, healthy adults with strong resistance may eat the same food as a person will a weaker resistance. The difference? The person with the stronger resistance can fight off the bacteria that could make the person with a weaker resistance sick.

Any food you buy has foodborne bacteria on it. These bacteria are separated into two groups: food spoilage bacteria and pathogenic bacteria. You can see and smell food spoilage bacteria. It’s the bacteria that causes you to periodically throw away food because it looks and/or smells awful. Food spoilage bacteria generally will not harm you. They are just a warning signal to not eat this food.

Pathogenic bacteria are the bad stuff. You can’t see or smell them, but they will make you and your family sick. They can form on food in toxic quantities long before spoilage bacteria appear. The good news is that you can protect yourself and your family from pathogenic bacteria by understanding shelf life and the temperature ranges in which bacteria multiply.

All foods have a shelf life. Dependent upon the type of food and its storage, the shelf life will vary anywhere from a day to several years. Ripe fruit will start deteriorating within a day or so. Freeze the fruit before it deteriorates and it can last for a year. Leave meat on a counter at the right temperature for several hours and the pathogenic bacteria will multiply and make you sick. Freeze the meat when you bring it home from the supermarket and it will retain its quality for months.

Pathogenic bacteria multiply rapidly in what is known as the danger zone. That zone is usually between 40° and 140° F (4° and 60° C). A single pathogenic bacterium is not going to harm you, as your body’s immune system will usually destroy the bacteria. It’s only when food is left in the danger zone for an inappropriate period of time that the pathogenic bacteria will multiply, overwhelm your body’s natural defenses and cause you to get ill. Leave the meat mentioned above on the counter and a single pathogenic bacterium will multiply to millions of bacteria in 8 hours, more than enough to make you ill.


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