Every summer, bacterial food-borne infections increase as a result of the hot weather that allows the bacteria to multiply faster, as well as the conditions for storing food when it is transported, prepared and eaten outdoors.
The most common infections caused by bacteria Campylobacter and Salmonella are obtained through insufficiently heat-treated chicken, poultry or pork.
1) Make sure the packaging is not damaged
When buying packaged meat in a supermarket, make sure the packaging is free of holes or similar damage and is cold to the touch.
2) Wash your hands before and after touching the food
If you prepare meat in the open, it is imperative that everyone should wash their hands (not only the one who prepares them) with water and soap.
3) Keep the food in the refrigerator or freezer.
Meat should always be stored in a refrigerator or freezer until it is ready for cooking.
4) Use special dishes
Never put cooked food in the same plate where the live meat or fish stood before.
5) Use a food thermometer
Measuring the internal temperature of the meat you cook is the best way to know if it is sufficiently cooked, and therefore safe to eat. The hen / poultry should always be cooked until its internal temperature is 74 ° C. It is best to print a list of recommended temperatures for each type of meat and that it is always near when you cook.