�

It is bound to have occurred to you when a guest begins to have stomach pains as a result of something he or she has eaten. This sort of occurrence can be due to slight infections or more serious food poisoning. Avoiding them is a simple question of applying basic standards of hygiene and cleanliness.

�

The most dangerous bacteria
When a person is poisoned by the food he or she has eaten, the symptoms can manifest themselves one to three days after the meal. Diarrhoea, cramps or sharp stoomach pains can last several hours or even days. The most common bacteria in food are the following:

�

- Listeria monocytogenes: mainly found in unpasteurised milk and cured meats. The best way to avoid them is to check that milk containers are not broken or misshapen, and to protect these foods with foil or shrinkwrap.

- Staphylococcus aureus: This bacteria appears in egg and tuna salads, potatoes and pasta. Cleaning your hands before touching the food is a good way of preventing this bacteria from contaminating the food.

- Campylobacter: Found in raw chicken, turkey, pork and beef. Cooking the ingredients well kills this bacteria.

- Salmonella: this is the most common. Found in chicken, turkey and uncooked eggs, as well as mayonnaise. Cooking the ingredients well kills this bacteria. In mayonnaise, the eggs have to be fresh: if the colour is slightly off it is best to throw it away as it is likely that salmonella has developed.

�

Decomposed ingredients
A rotten smell is one of the first signals that an ingredient is off. But there are other ways to check whether foods are not appropriate to be eaten:

- Fish: when a mark is left when pressing the fish; if the bronchial tubes and gills are grey or green in colour; if the fish has sunken eyes; if its flesh is soft and not firm.

- Meat: when the meat is sticky and slippery to touch; if it has become greyer, greener or browner in colour.

- Fruits and cereals: when small amounts of mould appear and small insects, above all in cereals.

- Canned food: if the cans have dents or have gone rusty; when the liquid in a can rises up on opening the can; and when the liquid inside has gone fizzy or milky.

�

- Wash your hands before touching food, as well as the kitchen surfaces where you cut and prepare the food.

- Clean all the ingredients you intend to use. Avoid cross-contamination of fresh ingredients by off ones.

- Keep meat-cutting boards in perfect condition by soaking them in a solution including a spoonful of bleach for a quarter of a litre of water for at least 10 minutes.

- In wrapped and frozen foods, follow the storage instructions carefully, respecting the recommended temperatures.

- Do not break the cold chain. If you have to defreeze foods, move it to the fridge and then to room temperature. If you use microwaves, you will need to cook frozen food immediately.