Every day, your body needs water to rejuvenate and stay hydrated.
The water you drink is the core essence of life so it’s always important to drink pure.
All of us need to eat – perhaps 3 times a day (or for others, even more!). But while food is important for health and nutrition, it can also be a haven for microorganisms to grow and thrive! Now, some of these microorganisms are useful – e.g. yeast help to make bread, certain bacteria help to make curd. Some microorganisms can lead to sickness when consumed.
The World Health Organization has recommended “keys to safer food” i.e. some simple principles or habits to keep food safe and prevent, as far as possible, diseases that are “foodborne” (that spread via food that’s eaten).
1. Begin correctly. When it comes to safe food, it’s important to select the right ingredients right at the start. This would include not only the vegetables and meats you need, but also the water and ice that you use. Here are some simple tips to do this:
2. Cleanliness is important. Keeping your hands and kitchen area clean is an important way to keep food safe to eat. Here are some ways to do this:
The correct way to wash your hands is as follows: wet your hands under running water. Add soap and rub your hands together for at least 20 seconds – pay attention to your fingernails, finger tips, thumbs, wrists and the skin between the fingers. Then dry your hands with a clean dry towel, or paper towel.
3. Separate the raw from the clean. Raw foods – particularly meats and seafood – often have microorganisms; if you don’t keep this away from cooked food, then potentially harmful organisms can get transferred from the raw to the clean food. And this could happen even if you’ve taken utmost care of cooking the food correctly. Here’s how you can do this:
4. Cook it thoroughly. When you cook food correctly and at a high temperature, the heat will kill most of the organisms that can cause diseases. A temperature of about 70°C is usually sufficiently high. Here are some practical ways to do this:
5. Store it correctly. Once food is cooked, it’s important to store it well since microorganisms can grow quickly between 5°C and 60°C. Here are some helpful tips: