No one will eat foods with obvious signs of spoilage. With an unpleasant appearance and smell, signs of rotting, fermentation or mold - such food will alienate any person. But there are times when food contaminated with pathogenic bacteria and microbes looks and tastes no different from benign. How to understand that a particular product is not suitable for consumption, and thereby protect yourself from poisoning?
Instructions
Step 1
Always pay attention to the date of manufacture and expiration date printed on the packaging of the product purchased from the retail network.
Step 2
Canned foods, even those that have not expired, but have signs of a swollen lid, should not be eaten. It is in canned food, with poor-quality processing, that putrefactive microorganisms are most often formed, which are the cause of severe poisoning.
Step 3
Do not eat fruits, berries and mushrooms, the origin of which you do not know. In addition to the fact that these plants are naturally poisonous, but even being edible, they can be harvested in places where they have been infected. For example, in ecologically unfavorable areas, along busy highways, etc.
Step 4
Be careful when eating cream cakes and pastries. Their shelf life in the refrigerator is 2-3 days, provided that they were purchased at the store absolutely fresh.
Step 5
Never "save" sausages, cheeses, vegetables and fruits that have stuck in your refrigerator for longer than the prescribed period. The same applies to salads with mayonnaise left over in the morning after yesterday's feast.
Step 6
Feel free to part with products that have the slightest signs of spoilage. Forget the common phrase "Better in us than in the basin" and similar sayings. Neglecting your own health is not the best way to save money.
Step 7
If you still feel the first signs of poisoning - weakness, malaise, pain in the stomach and intestines, accompanied by vomiting, without wasting time, urgently seek medical help. Remember that food poisoning can be fatal.
