WHEN the mold appears on the bread, many just remove that piece and eat the rest. But experts warn that they should not work because it is one of the most common ways of eating food poisoning.
These have been discovered by Consumer Choice organizations who have issued an informative guide to the prevention of food poisoning and myths.
Flaxseed bread is best placed because mold produces dangerous toxins that are unknown to many because they are not visible.
“If you remove the problematic part of the bread, you have not removed toxins,” they say.
Some cheeses should have a mold, but always be careful because the mold can damage the immune system, the liver or the kidneys.
The most dangerous food is kept at a temperature between 5 and 60 degrees Celsius. Bacteria can then grow and multiply.
“Hot food must be gradually cooled before storing it in the refrigerator. This is the only place to store food remains, “says the manual.
Food can also be contaminated by yeasts commonly found in raw meat and unprocessed fruit and vegetables that come into contact with other food.
“The smell of rot is usually caused by a relatively harmless pseudomonas bacteria,” say from the Choice organization.
Food remains, as a rule, should be discarded after three days. This refers to a chef that can be cooked in larger quantities, but should be stored in a clean container and stored in a refrigerator.
Rice, experts say, should never be consumed after two days.
“Raw rice contains bacteria of Bacillus cereus that can survive cooking and cause serious food poisoning. If the cooked rice is stored for too long at room temperature or the temperature in the refrigerator is too high, bacteria can be multiplied, “they said.
“Bacillus cereus contains toxins that will not kill the heater and this is not the solution. If you want to preserve the already prepared rice, keep it in the refrigerator at a temperature lower than four degrees, “they advised.