Meals that are cooked more than the number of people are put in the refrigerator to be eaten again the next day at everyone's home. The food that comes out of the refrigerator takes its place on the tables by being reheated. Drawing attention to the fact that this situation experienced in almost everyone's home is a mistake, Asst. Prof. Dr. Murat Doğan pointed out that reheated meals may cause food poisoning and typhoid, and warned about cooking and storing the meals. Emphasizing that making and consuming food daily, especially in restaurants, is a definite rule in terms of food safety, Doğan said: “Our basic principle in terms of health should be to cook daily and consume it daily, this is the right thing. Our mothers and wives have to cook for a few days due to their working life.”
CARBONHYDRATE-WEIGHTED FOODS CAN BE STORED FOR A MAXIMUM 2 DAYS
Stating that the rules have been loosened in the houses but this is not true, Asst. Prof. Dr. Murat Doğan said: “Carbohydrate-based meals such as pasta and rice pilaf can be kept for a few days. It is necessary to wait for protein sources such as chicken and fish for a maximum of 2 days. It is not really right for us to feed our children after 2 days. We can be sure that we cook well; We baked a chicken dish well or fried a fish well. Our cupboard cools well, these can give us confidence. When this is eaten after 3 days, it may not be food poisoning, but in studies, 3-5 of them may have been food poisoning. In some places, we can miss this situation. There may be a problem in our fridge or we may not be able to boil well while cooking. We do not notice this after 1 day, it is spoiled and people can be poisoned even from a lentil soup.”
CHEMICALS COME OUT IN WAITING SPINACH
Expressing that not only bacteria but also chemicals are formed in the waiting dishes, Doğan said: “After 1-2 days, the chemicals in the spinach meal can react. Especially sulphurous substances such as spinach can become toxic. In order to prevent this, it will not be a problem if we consume spinach food daily.”
QUALITY PROBLEM IN RE-HEATED FISH
Noting that there are problems related to the quality of the waiting fish the next day, Doğan said: “When you fry an anchovy today, consume it and leave it for tomorrow, you already have a quality problem. Instead of buying 2 kilograms of fish, one kilo should be gained and consumed on the same day.”
DO NOT HEAT, DO BOILING; MAY BE POISONING
Noting that the food that comes out of the refrigerator should not be reheated, but should be boiled, Doğan said, “It is not right to reheat a soup, it is necessary to boil it. A protein-based chicken meal must see 97-98 degrees again. When we do this, the following happens; When we reheat the chicken with sauce, the water deteriorates, the sauce deteriorates or the taste deteriorates. If we do not bring it to the required pasteurization temperature, if there is a problem in the refrigerator conditions, if there is a contamination of a microorganism, if there is a contamination with a spoon, a ladle or a colander, we kill this microorganism with heat. Otherwise, when we heat and put it, there may be a poisoning with the same microorganism.”
MAY TURN INTO CHRONIC DISABILITY; CAN TAKE UP TO TYPHOID
Stating that bacteria can accumulate in heated meals, Istanbul Gelisim University Faculty of Fine Arts Vice Dean Asst. Prof. Dr. Murat Doğan continued his words as follows:
“Salmonella bacteria, a bacterium that can cause typhoid. Let's say 1-2 bacteria are left in a chicken meal, if we consume it by heating it under these conditions, it will settle in our intestines. It is not possible to notice this immediately. It infects us immediately after the incubation period after 3-5 weeks. It takes 5-6 months for us to get rid of this. This can turn into a chronic condition. It can lead to typhoid. It is necessary to pay close attention to these. Staphylococcus Aureus bacteria rapidly poison. If we heat it up well, if we cook it again, we will not have this problem.”
KEEP MEAL IN ITS OWN POT
Stating that the food to be stored should be kept in its own pot, Doğan said: “It is not right to buy a new container or a plastic container. After serving and tanning the food, it is best to put the remaining part in the cupboard with the same pot. The new pot may not have been washed well in the dishwasher, and there may be microorganisms from there. These are all risks. If we do not heat it correctly, it may be food poisoning. You should not put a hot dish in the fridge without pre-cooling. When you put the hot food in the pot in the fridge, drip occurs due to condensation. Microorganisms can multiply due to this moisture. It is necessary to do a pre-cooling process.”
