అన్నాన్ని వేడి చేస్తున్నారా?
అలాంటి అన్నాన్ని తినడం వల్ల వాంతులు, విరేచనాలు అవుతాయి. తిరిగి వేడిచేయడం వల్ల హానికలిగించే విషపదార్థాలు నాశనం కావు. అందుకని ఎప్పుడు ఆకలి అనిపిస్తే అప్పుడు వండుకుని తాజాగా తీసుకోవడం ఆరోగ్యానికి మంచిది.
అలాగే పుట్టగొడుగులను సరిగ్గా నిల్వ చేయలేకపోయినా.. తిరిగి వేడిచేసినవి తిన్నా పొట్ట పాడైపోతుంది. అయితే వాటిని ఫ్రిజ్‌లో ఉంచిన 24 గంటల లోపు వేడి చేసుకుని తీసుకోవచ్చు. ఉడికించిన బంగాళాదుంపలను వేడిచేయడం ద్వారా క్లొస్ట్రీడియమ్‌ బొటులినమ్‌ అనే బ్యాక్టీరియా వృద్ధి చెందుతుంది. అందుకే బంగాళాదుంపని ఉడికించాక చల్చార్చి ఫ్రిజ్‌లో పెట్టుకోవాలే తప్ప బయట ఉంచకూడదు.
ఇంకా పాలకూరలో అధిక గాఢత కలిగిన నైట్రేట్‌ ఉంటుంది. తరువాత ఇదే నైట్రోజమైన్స్‌గా మారుతుంది. ఇది కార్సినోజెనిక్‌. ఈ పదార్థం రక్తప్రసరణ ద్వారా ఆక్సిజన్‌ సరఫరా చేసే సామర్థ్యంపై ప్రభావం చూపుతుంది. దీన్నే ‘‘బేబీ బ్లూ సిండ్రోమ్‌’’ అంటారు. ఈ వ్యాధి ఎక్కువగా పిల్లల్లో కనిపిస్తుంది. అలాగే కోడిమాంసం ఉడికించేటప్పుడు కుక్కర్‌ను ఉపయోగించాలి.
కోడి మాంసాన్ని ఉడికించేటప్పుడు ముక్కలు అన్ని వైపులా ఉడికేలా జాగ్రత్త పడాలి. లేదంటే చికెన్‌లో కొద్దిమొత్తంలో ఉండే సాల్మొనెల్లా బ్యాక్టీరియా మీ పొట్టకు పనిచెప్తుంది. మైక్రోవేవ్‌లో త్వరగా అవుతుంది కాని అన్ని వైపులా సరిగ్గా ఉడకదు. దాంతో చికెన్‌లో ప్రొటీన్లు భిన్నంగా విడిపోయి పొట్టను ఇబ్బందిపెడతాయని ఆరోగ్య నిపుణులు హెచ్చరిస్తున్నారు.
When it comes to food poisoning most of us know the dangers of undercooked chicken or seafood left out of the fridge for too long, but rice can also leave you with more than a full belly.
You can get food poisoning from rice if you don't store it in the fridge after cooking.
What makes you sick is Bacillus cereus, says CSIRO food microbiologist Cathy Moir. These bacteria produce toxins that will give you a mild vomiting illness shortly after you eat the contaminated food (sometimes it only takes 30 minutes to get sick).
Bacillus cereus is commonly found in the soil and sometimes in plant foods that are grown close to the ground – such legumes, cereals, spices etc...
If foods are cooked and handled correctly Bacillus cereus isn't a problem, but in dry conditions – such as those found in a rice packet or spice container – Bacillus cereus remains present as spores. The spores remain dormant until you add water, then presto they germinate and grow.
Unfortunately the cooking process doesn't kill the heat-resistant spores or the toxin produced so once the rice is cooked the bacteria grow and thrive in moist, warm environments.
So if you're not going to eat rice straight after you've cooked it, then you need to store it in the fridge – as soon as possible, but definitely within four hours. Refrigeration won't kill the bacteria but it will slow down its growth – any uneaten rice should be thrown out after three days in the fridge.
Mr says this type of food poisoning is less frequent now than it was in the 1970's, when fried rice was a common culprit.
"Restaurants would cook steamed rice one day, then leave the rice out overnight to cook as fried rice the next day – so it had been sitting around for a day and the Bacillus spores had germinated, grown and produced the toxins.
"When the fried rice was cooked the toxin wasn't destroyed, then the customer consumed the rice and was sick. So there were plenty of outbreaks," Moir says.
"With the health authorities identifying the cause and educating the restaurateurs, the incidence of this type of food poisoning quickly decreased."
The best way to avoid food poisoning from Bacillus cereus and other – often nastier – bacteria is to always cook and store food safely.
Keep hot food hot (above 60°C) and cold food cold (below 5°C). Throw away any cooked and/or perishable food that is left out of refrigeration for more than four hours.
Wash your hands before and after preparing food and before eating
Cook food properly. Cook poultry, minced or boned meats, hamburger patties, sausages and stuffed meats right through until all juices are clear.
Separate raw and cooked food in your fridge. Store raw food covered at the bottom of the fridge. Don't allow raw foods to touch or drip on ready-to-eat food.
Keep kitchen and utensils clean. Wash boards, utensils and work surfaces between use for raw and ready-to-eat food.
It is a little known fact that it is actually the cooling and cold storage that is the most important part. Rice and other cereal products such as pasta can contain bacteria called Bacillus cereus which is what is known as a spore-forming organism. The spores survive the cooking process and if allowed to germinate after cooking (by being left at room temperature) can multiply, producing a food poisoning toxin that is not destroyed by heat. So however well you re-heat rice, if you have not cooled it properly, then the toxin could still be there.
What about freezing?
Cooked rice can be successfully frozen. But, again, you need to cool it as quickly as possible after it's cooked.
In general, freezing a composite rice dish, such as a risotto or paella, is more satisfactory than freezing the rice on its own. Again, the same advice applies: cool the dish and get it into the freezer as soon as you can - ideally, within about half an hour of cooking. If necessary, spread it out on a tray and leave it in a cool place to accelerate the cooling.
When you're ready to use it, heat it up straight from frozen, either in the oven or microwave. Make sure it's piping hot all the way through before you serve it.
If you follow these simple guidelines, it will be perfectly OK to reheat leftover rice, and you should have no problems of any kind.
Disclaimer: This blog does not guarantee any specific results as a result of the procedures mentioned here and the results may vary from person to person. The topics in these pages including text, graphics, videos and other material contained on this website are for informational purposes only and not to be substituted for professional medical advice.
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