The path of food to our table - WHO's advice

Purchasing, storage, preparation. These are the three main stages of the path that brings food from the retailer to our tables. It is a path that can present concrete risks to our health, but one that we can make safe with a few simple steps that, at each of these stages, help to avoid food contamination, destroy the contaminants present and prevent their multiplication.

Choosing quality products from trusted suppliers is undoubtedly the first step. In general, the cleanliness and orderliness of the store can be indicators of the care taken by the vendor to the quality of the product being sold as well. Special attention should be paid to labels, which should clearly state ingredients and expiration date.

The most suitable place to store food for short periods is the refrigerator, but it must be kept constantly clean and periodically defrosted, with temperatures ideally around 4°C (or in any case below 10°C) and with food kept in separate containers. The freezer, with temperatures around -18°C, is an excellent ally for storing food for longer periods.

An absolutely essential precaution before preparing any food is to wash your hands with soap and water. If the skin has lesions or boils, rubber gloves should be used.

The World Health Organization indicates ten basic points that help prevent foodborne illness:

1. Buy only products that have been properly processed to ensure they are harmless (e.g., milk should be pasteurized or treated at high temperatures);
2. Cook foods so that all parts, even the innermost parts, reach a temperature of at least 70°C;
3. Consume them immediately after cooking;
4. If cooked, foods that are not consumed immediately should be stored in the refrigerator if the stay will be for a short period. They should be frozen if they are to be stored for a long time;
5. Previously cooked foods should be reheated quickly to a high temperature immediately before consumption;
6. Avoid any contact between raw and cooked foods;
7. Wash hands carefully before and after handling food;
8. Thoroughly clean all work surfaces, utensils and containers;
9. Prevent insects, rodents and other animals from coming into contact with food;
10. Use only potable water, including for food washing.

It is important to remember that the presence of dangerous microorganisms is often not obvious: Food may retain its typical color, odor and taste characteristics while being contaminated. The fact that a food looks good provides no guarantee that the food is healthy and does not carry with it the risk of infection for those who eat it. Therefore, it is important to adopt a few simple behaviors in one's daily life, which do not have an economic impact and do not require altering one's habits, but which significantly reduce the risk of contracting various diseases.

The food trail continues here:

• Meat and Fish
• Eggs, dairy products, fruits and vegetables
• Home preserves

Sources:

• Health.gov
• Health.gov