Importance of Healthy Food

important foods for healthFood reaches the consumer after having gone through the different phases of the food chain. All these processes involve food handling and it is important that it be done correctly to avoid possible contamination and / or alterations.

Although there is increasing control of food during handling, it does not always reach the consumer in the right conditions of quality, hygiene, and nutritional value, so it is important to recognize what are the characteristics of the food that indicate its quality, in order of choosing them correctly.

In principle, all foods that are not properly preserved and those that are not hygienically presented should be rejected.

Milk and dairy products

MILK

It is always necessary to buy it sanitized, that is to say, that it has been subjected to an adequate thermal treatment that ensures the elimination of microorganisms that naturally occur in it. There are different types of sanitized milk:

  • Pasteurized, pauperized or sterilized milk: pasteurized milk must be in a refrigerated place instead the sterilized and used milk can be at room temperature, always in cool places. Before buying it, you should always check the expiration date or preferred consumption.
  • Concentrated and condensed milk: No need for cold preservation
  • Powdered milk: It must be stored and exposed in dry places.

CREAMS AND NATURES

Being products with a high nutritional value they are easily contaminated and can be dangerous foods. They must be properly packaged and exposed in a refrigerated place. They must also undergo sanitizing heat treatment.

YOGURT

It must always be refrigerated. Before buying it, you must check the expiration date and reject the badly closed, broken or bulged containers.

CHEESE

They should be exposed to protected and cool places. Fresh cheeses are easily contaminated, so their consumption should be immediate. Those that are packed should check their packing date.

Fruits, vegetables, and vegetables

They are products that deteriorate easily and immediately lose their quality. It must be checked that they are fresh, have good color, are clean, that they are not damaged by insects or parasites and that they do not present soft or bruised areas. We must reject vegetables with traces of dirt.

The vegetables that are presented in bags, already cut, must be used immediately because they deteriorate before the whole.

Eggs

They are foods that are dangerous if not preserved properly. They should be kept in cool, airy and never humid places. It should be noted that the shell is intact and clean. You have to watch the packing date so that they are fresh. You can also check if they are fresh if you open the yolk and the whites are firm and occupy a small space, while those that are not fresh, the white is less dense and the yolk is not in the center of the white.

Bread

It must be packed in its corresponding paper. You have to check the packing date.

Meat

It is easily contaminated so it must be continuously refrigerated and protected. It must be placed in cold rooms or on trays inside refrigerated displays, differentiated by parts and categories. You have to look at its external aspects, consistency, and color. Good quality meats have a smooth surface, firm and elastic consistency and are slightly moist. When darkening or greenish spots are observed they should be rejected.

Minced meats are more easily altered because their surface in contact with the outside is greater, so the risk of contamination increases. It must be crushed at the time of purchase.

Poultry meats contain many bacteria naturally, they must all carry the metal health control plate and in their exposure, they must be clearly separated from other types of meats or derivatives.

Sausages

They must be presented protected in refrigerated displays. Those that are sliced ​​are easily resected and should be consumed before.

Fish

It must be exposed in refrigerated stainless trays or in trays with drains and with clean ice. You should never undergo continuous watering because this carries a danger of contamination.

To know if it is fresh you must have smooth, firm and shiny skin, red gills, firm and well-formed body, shiny scales, attached to the skin and bright and transparent eyes, never sunk.

Fresh fish gives off a light and pleasant smell, if it smells or smells like ammonia, reject it

Seafood and mollusks

They are products that are easily altered. Fresh seafood has a bright appearance, firm flesh and a characteristic, unpleasant smell. When they are altered they produce strong and strange odors.

Mollusks such as oysters, clams, mussels, and cockles have to be subjected to purification processes before they are sold, to avoid the presence of toxic substances. They have to be alive so the shells must be whole and closed.

They must be kept cold and in ice-covered trays.

Preserves

They are animal or vegetable products that have been subjected to a thermal sterilization process before packaging. The packing date must be checked. Cans with signs of oxidation, bulges, fissures or bumps must be rejected, regardless of their expiration date.

Vacuum packed products

There is a large number of foods that are packaged in polyethylene bags and all their air is extracted thus preventing any growth of microorganisms. Some require to be kept refrigerated and others can be placed on shelves at room temperature.