Good Lifestyle

Food origin diseases are extremely common , affecting an estimated 48 million Americans every year. Some of these cases take a serious turn: according to the centers for Disease Control (CDC), 128,000 of these people are hospitalized and 3,000 die every year from foods of food.

This is why it is so important to use Handling of safe food And storage practices, which can help prevent the spread of harmful diseases - and why it is crucial to take additional precautions in circumstances that increase your risk. Picnics, often held during the summer months, are a common source of food-based pathogens, due to inappropriate storage and high outside temperature.

To keep you safe this summer, there are a few red flags to keep in mind. Read the rest to learn the five signs that your picnic is not sure to eat and how to avoid a problem.

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If an article in your picnic has a foul smell or doubtful , it should be your first sign that your food may have spoiled, says Mo Janson , MD, general practitioner and creator of medical content for Welzo .

"If food has a strong and unpleasant smell, it could be a sign of deterioration or bacterial growth. He says Better life .

Read this then: 2.5 million pounds of meat recalled on contamination fears, USDA warns .

THE presence of mold Or discoloration is another clear sign that your picnic is not sure to eat. "Mitration can produce harmful toxins if ingested, and discoloration often indicates the growth of bacteria. Avoid consuming foods with visible molds or significant color changes," said Janson.

The American Department of Agriculture (USDA) notes that you should not try to simply cut and eat visibly Moit parts of your food . "You only see part of the mold on the surface of the food - gray fur on the forgotten bologna, blurred green dots on bread, white dust on the cheddar, velvety circles the size of a room On fruits and fur growth on the surface of the frosts. When one foods show strong growth in mold, the "root" threads have deeply invaded it. In dangerous molds, toxic substances are often contained in and Around these sons. In some cases, toxins can spread throughout the food, ”write the USDA experts.

Another infallible sign that your picnic is not sure to eat is that your first bite has a suspicious taste. "If food has a taste or feels turned off, as being excessively sour, bitter or grainy, it could indicate deterioration," said Janson. "If the food is viscous or sticky, it suggests bacterial contamination. Bacteria can produce a viscous film, indicating that food has started to deteriorate and accommodate harmful pathogens."

However, most of the time, the germs that cause food poisoning are undetectable by taste, and the CDC warns against Taste test food If you already suspect that this could exceed its peak. "The tasting of a small quantity can make you very sick," wrote the health authority.

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If you notice a change in the texture of your picnic, it is another sign that it is intended for the trash. "Changes in taste or texture are often due to bacterial growth or chemical changes in food, which makes it unpleasant and potentially dangerous," he adds.

However, the CDC is once again using it as a safety tool for safety. Although you must certainly skip any food with a suspicious texture, this does not mean that foods that seem to have a normal texture are necessarily sure to eat. Often, bacterial growth has no significant impact on your food.

Because many forms of deterioration are so often undetectable through the taste, texture or smell of your food, it is important to take an objective look at the facts of the food security of your picnic, says Sonali Ruder , MD, a certified doctor of the board of directors as well as a chef and author of classic formed cooking books.

She says that above all, food should never be left in the "danger zone" at temperature - between 40 ° F (4 ° C) and 140 ° F (60 ° C) - for more than two hours, and this limit time decreases at only an hour when the temperature outside is greater than 90 degrees. She adds that bacteria can double every 20 minutes, leading to the production of potentially dangerous toxins.

"To avoid bacterial growth and the risk of foods of food origin, you should always keep hot foods greater than 140 ° F (60 ° C) and cold foods less than 40 ° F (4 ° C)", explains Ruder, who is also known as The gourmet doctor . "If you serve food at a party or a picnic, keep hot food in friction dishes, slowdowns or warming trays. Keep cold foods, such as salads and meat of cold meats, cold by nesting them in ice bowls, "she suggests.

Ruder adds that if you are not sure of the time of your food, you must use your best judgment and make sure you are caution. "If in doubt, throw it away!" she says.

Best Life offers the most up -to -date information for high -level experts, new research and health agencies, but our content is not supposed to replace professional advice. Regarding the medication you take or any other health issue you have, always consult your health care provider directly.