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Main biological agents that contaminate water and food
Viruses, bacteria, protozoa, worms, fungi and microbial toxins are the main biological agents that contaminate water and food, in addition to being the causes of various diseases. The bacteria best known for food poisoning are: Salmonella sp, Listeria monocytogenes, Clostridium prefringes, Campylobacter sp, E. coli, the last two of which cause diarrhea. Clostridium is responsible for botulism, a disease that causes food poisoning and affects the nervous system, which can lead to death.
How not to contaminate food
The simple act of cutting raw meat and then using the same knife, without washing it, to cut roast meat, can lead to health risks, as raw meat and vegetables that have not yet been sanitized contain microorganisms that can be transmitted by those who are already ready. As this contamination occurs through utensils, equipment or even the handler itself, it is called cross-contamination. Many people still do not have access to this information.
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Therefore, what is important and recommended is that there are good practices in handling, preparing and storing food. Here are some tips:
-Wash your hands well before handling food;
-Ao manipular alimentos diferentes, lavar as mãos, para evitar a contaminação cruzada;
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-Lavar frutas, legumes e verduras em água corrente, deixando-as de molho em água com hipoclorito de sódio;
-Defrosted food should not be refrozen;
-Alimentos devem ser descongelados dentro da geladeira;
-Food inside or outside the refrigerator must be closed in containers with lids or covered with transparent plastic;
-Avoid undercooked meat;
-Ovos com gema crua, inclusive em receitas, devem ser evitados;
-Keep the refrigerator temperature below 4º, while the freezer should be at -12º and -15º;
-Avoid raw foods, such as oysters and crustaceans and avoid eating food on beaches, streets, or places where there is no access to hygiene information.
