Strict hygiene, proper storage and good cooking are basic rules for eliminating germs in foods. Cooling food reduces the chances of germs while most of them are killed by heat during the cooking process.
The German “Test” magazine recommends transporting fish, meat, sausage or egg dishes cooked in a cooling box. Perishable foods, sliced salads and sliced fruits, especially watermelons, should be transported at a cool temperature.
In the summer, the refrigerator should be set to a degree between 5 and 7 degrees, taking into account the coverage of food, provided that the refrigerator is wiped with hot vinegar water from time to time. Frozen food should also be thawed, discharged and covered well.
Cleanliness in the kitchen
The German magazine noted that hygiene in the kitchen is the most important criteria for keeping foods from germs; So experts warn against contact with raw foods with ingredients like sink, cutlery, cutting boards or dishes. If contact occurs, it must be thoroughly washed.
There should be separate boards for meat, raw fruits and vegetables. Washing hands before and after preparing food is also part of this process.
Heat kills germs
The heat kills many germs, for example when meat and fish are completely cooked. The magazine’s experts stress the need to get rid of mold-infected foods even if they are in a few places.
Fruits that grow close to the ground, such as cucumbers and carrots, should be washed well or even peeled, as often times the soil has permeated the crust (like carrots) so that washing is not sufficient to get rid of them, but the fruit must be peeled.