is important to the proper handling of food we consume, and the close relationship between management and foodborne diseases. It is therefore advisable to take preventive measures such as hygiene of people and machines that transport food. Some of these measures are: 1 .- Avoid
excess moisture to eliminate the growth of germs.
2 .- Do not put food on the floor. 3 .-
food isolate of contact with insects and animals, especially rodents.
4.- Almacenar los alimentos crudos y cocinarlos bien a la hora de consumirlos.
5.- Refrigerar y congelar adecuadamente los alimentos perecederos.
6.- Lavarse las manos con agua y jabón antes de preparar y consumir los alimentos.
Con la mala manipulación se corre el riesgo de contraer enfermedades como la salmonelosis provocada por la bacteria Salmonella enteriditis . Los síntomas de esta enfermedad son diarrea, vómitos, dolor abdominal, fiebre y dolor de cabeza y se presentan después de 12 a 36 horas de consumir alimentos contaminados.
En los Estados Unidos unas 40.000 personas, aproximadamente, desarrollan anualmente Salmonella infection and two thirds of sufferers are under 20 years. It is therefore very important to monitor what kids eat, that below the age of 5 years can be complicated and present meningitis as a result of high fever caused by Salmonella contamination. Read more
here
Source: health Murcia
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