Turning an innocuous food into a dangerous product is, in many cases of food poisoning suffered, in the hands, never better said, of the use of the productor the consumer.
In addition, the appearance of the food to be consumed is not enough. “Microbial contamination, even high, does not have to manifest itself in perceptible deterioration of food,” warns the Spanish Agency for Food Safety and Nutrition (ASEAN).
Los knives, cutting boards, surfaces, kitchen towels, cloths and many other utensils that we handle in our kitchens can contaminate cooked food if these objects are not clean enough and come into contact with raw food. The heat, today temperatures of up to 44 degrees are expected, only accelerates these processes.
The summer months are a particularly critical time, because the High temperatures favor the development of microorganisms.
“He kitchen towel or cloth it can be an excellent vehicle for contamination”, warns Aesan who, facing the summer, has made a decalogue to prevent food poisoning at home.