Monsoon rains provide great relief from the scorching heat of summer but also give rise to water borne, air borne and food borne diseases. Foods, under unhygienic conditions, become breeding grounds for bacteria such as Staphylococcus and E. coli, which can also lead to food poisoning. Symptoms may include vomiting, nausea, diarrhea and in severe cases headache, fever and body aches. In this season it is extremely important to eat your food wisely to ward off all the food borne diseases. Here are some tips that can help you keep your diet clean and your body healthy in monsoon.
Centers for Disease Control and Prevention (CDC) Emphasizes four important steps to follow to keep food safe and prevent germs in the kitchen.
(Also read: 5 tips for properly washing fruit and vegetable produce before consumption,
It is important to clean fruits and vegetables before eating them.
How to avoid food poisoning in monsoon:
1. Clean:
We all know how important it is to wash fruits and vegetables under running water after coming home from the market. The CDC also suggests keeping our hands clean. Wash your hands with soap and water for at least 20 seconds before, during and after cooking. And don’t forget to wash your hands again just before eating. Bacteria can survive on all types of surfaces. Therefore, always wash utensils, chopping boards, cutlery and countertops with hot soapy water after coming into contact with raw or cooked food.
2. Separate:
The idea is to prevent cross-contamination. Always keep raw meat, poultry, seafood and eggs separate from other foods, especially cooked foods. Raw foods can easily spread germs to other foods and surfaces. So, keep them separate grocery bags while shoppingStore them in the fridge, and use them on separate cutting/chopping boards and utensils.
3. Cook:
Food must be cooked to the correct temperature; The internal temperature must be high enough to kill the germs living inside the food. If you’re not sure whether your meat is properly cooked, you can always use a food thermometer. Follow these guidelines when using it:
- Whole cuts of beef, veal, lamb and pork, including fresh ham (raw): 145°F (then allow meat to rest for 3 minutes before carving or eating)
- Winged fish: Cook to 145 degrees F or until flesh is opaque
- Ground meats, such as beef and pork: 160 degrees F
- All poultry, including ground chicken and turkey: 165 degrees F
- Leftovers and Casserole: 165 degrees F
4. Chill:
Food left out for long periods of time at room temperature can induce bacterial growth. Hence refrigerators are used to store raw and cooked food items. The refrigerator temperature must be 40 degrees Fahrenheit or lower, and the freezer temperature must be 0 degrees Fahrenheit or lower. Cooked food should be refrigerated within two hours of cooking.
(Also read: How to wash your greens: 5 expert tips for cleaning your leafy vegetables,
Make sure you store the food in the fridge before it spoils.
photo credit: iStock
The CDC also warns against eating certain foods by people who are more prone to stomach infections.
- Undercooked or raw meat and seafood
- raw or undercooked sprouts
- raw milk and juice
- soft cheese unless it is made from pasteurized milk
Being vigilant about your diet will go a long way in keeping you and your family safe and healthy during monsoons.