10 culinary habits that can cost you your health

Check if you make these common mistakes when cooking.

1. Taste the food to see if it has deteriorated

Neither the taste nor the form, nor the smell you will not find all of the harmful bacteria. But even a small amount of spoil food can cause serious poisoning. If you have even the slightest suspicion of edibility of the product, better throw it.

2. Put cooked food on a plate, where it was raw meat

Never let the raw meat and fish come in contact with other products. Otherwise, the bacteria have to get ready meals, as this may lead to food poisoning.

Always use separate plates, cutting boards and knives for raw and ready-made products.

3. Defrost food directly on the table

Very harmful food bacteria multiply rapidly at temperatures from 4 to 60 ° C. This is a dangerous area. Therefore, always thaw frozen meat only in the refrigerator or microwave.

4. Wash raw meat

Better not to wash raw meat. In the process of washing with water the bacteria are transferred to the sink, table or other surface.

"If a piece of meat there are no visible traces of dirt, do not wash it. The product with dust, sawdust, traces of dirty hands hardly gets to your table. Yes, and the process itself mascara on the production and the market does not imply that the meat may be contaminated. The danger is that under running water bacteria spread across the surface of the shell. This is a direct path to the poisoning, because they so easily fall into your plate ", - said Alexander Vorontsov, expert service for the delivery of products from hypermarkets Instamart.

Brand-chef restaurant Smoke BBQ Alexei Kanev adheres to similar opinion: "The meat, which is sold in a package, such as steaks, do not wash. Before cooking pat it with a towel to surface dry. Wet meat when sending the pan comes into conflict with the heated oil. "

5. Cool food before you remove it in the refrigerator

Do not leave food on the table for more than two hours or one hour if the room temperature is above 32 ° C. Pathogenic bacteria rapidly multiply in perishable products at a temperature of from 4 to 60 ° C. When traveling, remove and picnic food in a portable refrigerator.

6. Try raw dough

Never eat raw eggs in any form. They may contain the bacterium Salmonella or other harmful bacteria. Including neispechonnoe can not eat the dough, even if it is without eggs. The flour may be present E. coli, provoking food poisoning.

7. Use marinade from raw meat from ready-made meals

Do not leave raw meat or fish to marinate on the table. Remove them in the refrigerator. At a temperature of 4 to 60 ° C harmful microorganisms multiply rapidly.

Never use a marinade, the remainder of the raw meat with ready-made meals. If you want to use it as a sauce, boil it.

8. Nedovarivat meat, fish and eggs

Food is safe only after it is heated to a sufficiently high temperature. In this case, all harmful bacteria are killed. That the products were not undercooked or underdone, use a kitchen thermometer while cooking.

Do not rely only on appearance, odor or taste to determine if the dish is ready or not.

9. Do not wash your hands

Bacteria live on all surfaces, including on the hands. Always wash your hands with warm water and soap before cooking. When finished, wash them again.

10. Do not change the sponge for washing dishes

Sponges and dishcloths - the dirtiest things in the kitchen. They accumulate harmful bacteria. Disinfect them at least every other day and changed every week or two.