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Shëndeti

Expert warning: Do not do this when freezing food, a mistake seriously endangers health

Expert warning: Do not do this when freezing food, a mistake seriously endangers

Freezing food is a practical and common solution, but you should pay attention to some details in terms of health. All food must be frozen and stored safely. Nutrition expert Ebru Akda? gave some important warnings on this topic.

According to Akda?, who says that there are 4 important methods that can be used for thawing foods, special attention should be paid to the following items:

– Refrigerator: Food must be in a separate container so that water does not come into contact with other foods during thawing.



– Microwave: The microwave oven manual should be read for the correct time and temperature.

– Cold water: If the water heats up during defrosting in a container filled with cold water, it must be changed.

– Direct cooking: It is important to freeze food in portions that you can cook.

"Microorganism growth stops when foods are frozen and reproduction begins rapidly after thawing. That's why fusion is very important," said Akda?. She says that frozen foods should be thawed and used only once, otherwise you risk your health.

She says if you thaw food and then refreeze it "microorganisms will reproduce in these foods and people will be at risk of poisoning when they consume these foods."

It seems to be emphasized that re-freezing foods, especially animal foods after they have been thawed once is a dangerous process. "A thawed flesh cannot rise again. Otherwise, it will lead to poisoning. Under normal conditions, if you freeze the chicken after purchase, it can stay frozen for up to 1-2 years.

But if it rises again, it will cause poisoning," she says. The expert also emphasizes that it is important to be careful and with winter products and canned foods to be made with the right methods. This is because they bring the risk of the bacterium 'Clostridium botulinum'.

Akda? tha: “Është e pranishme në çdo ushqim (produkte mishi, ushqim deti, qumësht, perime, etj.) më i lartë se pH 4.6 (d.m.th., aciditet i ulët) Mund të zhvillohet dhe të prodhojë toksina, madje edhe 1 gram e kësaj toksine është mjaft e fortë për të vrarë 1 milion njerëz.

Për të neutralizuar toksinën vdekjeprurëse, produkti duhet të zihet në 121°C për 15-20 minuta. Për këtë ju nevojitet një tenxhere me presion me të cilën mund të kontrolloni presionin dhe temperaturën. Jo çdo tenxhere me presion mund të plotësojë kushtet e nevojshme.