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There are cooking mistakes that can make food less healthy to eat.

This was announced by the World Health Organization (WHO).

According to them, foods containing harmful bacteria, viruses, parasites or pollutants can cause over 200 diseases.

One of the most common causes of poisoning is

salmonella

, which infects over 91,000 people a year in Europe.

However, there are other pathogens such as Campylobacter, Escherichia coli, Clostridium perfringens and Listeria monocytogenes.

Bacteria that we ingest through food adhere to the intestinal wall, where they rapidly multiply or produce toxins in the food that can cause poisoning after ingestion.

This leads to a variety of digestive problems, from nausea and vomiting to diarrhea and stomach cramps.

Sometimes the symptoms can be more severe and cause lasting health consequences, BTV reported.

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In order to reduce the occurrence of these diseases, the European Union operates a food safety system that is one of the safest in the world and on which many experts from all over Europe are working, according to the WHO.

Salmonella bacteria are commonly found in eggs, unpasteurized dairy products and raw meat.

Therefore, these products must be prepared at temperatures above 70°C to eliminate dangerous microorganisms through heat treatment.

Specialists warn that we must pay special attention to this if we cook for pregnant women, children or the elderly, because these groups are more sensitive due to their weaker immunity.

Scientists also point out how important it is to store food properly, in accordance with the instructions on the packaging.

The temperature in the refrigerator should be kept below 5°C

, as higher temperatures increase the risk of bacterial growth.

Olive oil should be stored in dark bottles, closed and away from heat.

“Olive oil has a lot of chlorophyll, which is sensitive to light.

If you expose chlorophyll to light, it will turn into other ingredients you don't want in your olive oil and the antioxidants it contains will be destroyed," advise WHO experts.

Because of our busy schedules, we often look for the fastest way to defrost food, so we defrost it at room temperature and sometimes in hot water.

The best way is to thaw them in the refrigerator for a few hours before cooking, food safety experts advise. 

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World Health Organization

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