For the first time, the WHO has released a guideline on eating, what to do and what not to do

Geneva, Ta. 11 May 2020, Monday

The World Health Organization (WHO) has issued a number of guidelines on hygiene and safety during the Corona virus epidemic, including some tips on food safety. At the same time, it has been shown why it is necessary. So let's find out what five methods can be used to keep food safe.

Take special care of cleaning

Thoroughly clean both hands when cooking or before touching any food. Wash your hands thoroughly after using the toilet. Wash or sanitize any surface contamination during cooking. Keep the kitchen area away from all kinds of pests and animals.

Most micro-organisms do not cause disease but dirty surfaces, water and animals have a wide range of dangerous micro-organisms. Such microorganisms easily get into dishwashers, other kitchen clothes and cutting boards and reach the food by hand causing many types of foodborne illness.

Keep raw and cooked meals separate

Keep raw meat, sea food and chicken away from other foods. Also keep raw food ingredients and utensils separate. Do not use cutting boards for raw food, chappa etc. when making another meal. Keep them in a covered or packaged container to keep a distance between raw and cooked meals.

Raw foods and especially meat, poultry, sea foods and their juices contain dangerous microorganisms. They should be kept separate as they can go into other meals while cooking.

Cook the meal well

Let food, especially meat, eggs, poultry and sea foods go well. Boil them slowly at 70 સે C and cook well. When making this soup, make sure that it does not look pink and looks clean. Use a thermometer to check the temperature and reheat evenly before eating a cooked meal.

Properly cooked food kills all the insects. One study found that food cooked at 70 degrees Celsius was safe to eat. Special attention should be paid to kheema, meat and poultry food while preparing the meal.

Keep food at a safe temperature

Do not keep meals cooked at room temperature for more than two hours. Keep cooked meals in the fridge at the right temperature. Heat evenly at a temperature of at least 60 C before serving. Do not refrigerate food for long periods of time.

Microbes grow very fast in meals kept at room temperature. Temperatures below 5 અને C and above 60 C stop the growth of these microorganisms. However, some dangerous creatures continue to grow even at temperatures below 5 degrees.

Use clean water

Always use clean water for drinking and cooking. If possible, boil water before drinking. Wash vegetables and fruits thoroughly. Consume fresh and nutritious foods. Do not eat expired food and pasteurized milk is better to drink.

In addition to raw materials, water and ice often contain dangerous microorganisms that make water toxic. Be careful when buying raw foods and use them only after washing them in clean water.