WEBVTT 00:00:08.343 --> 00:00:10.811 Food can contain microorganisms 00:00:10.812 --> 00:00:14.101 like bacteria, viruses and fungi. 00:00:14.645 --> 00:00:16.949 This can even be beneficial, 00:00:16.950 --> 00:00:18.792 as some microorganisms 00:00:18.793 --> 00:00:22.343 are essential for making certain products, 00:00:22.344 --> 00:00:25.828 such as yogurt, sauerkraut or bread. 00:00:26.320 --> 00:00:30.000 However, microorganisms on or in food 00:00:30.000 --> 00:00:32.849 can sometimes be harmful and make us sick. 00:00:32.850 --> 00:00:36.850 This is especially true of animal-based foods 00:00:36.851 --> 00:00:41.107 like meat, fish, eggs and unpasteurized dairy products. 00:00:41.857 --> 00:00:48.429 But disease-causing pathogens can also be found in plant-based foods like salad leaves. 00:00:48.430 --> 00:00:54.214 If a person ingests these harmful microorganisms or the toxins they produce in food, 00:00:54.215 --> 00:00:59.501 this can trigger a foodborne illness or a case of food poisoning. 00:00:59.509 --> 00:01:02.820 This usually causes diarrhea and vomiting. 00:01:02.821 --> 00:01:05.720 It is often impossible to tell 00:01:05.721 --> 00:01:09.029 whether food is contaminated just by looking at it. 00:01:09.030 --> 00:01:11.091 Therefore, to avoid infections, 00:01:11.092 --> 00:01:15.414 it is always advisable to observe good hygiene practice 00:01:15.415 --> 00:01:19.000 when buying, transporting, storing and preparing food. 00:01:19.000 --> 00:01:21.395 For purchase and transport, remember: 00:01:21.396 --> 00:01:25.442 • Always store perishable food, such as meat, fish and dairy products, 00:01:25.443 --> 00:01:27.254 in the refrigerator 00:01:27.255 --> 00:01:32.180 to prevent any germs from multiplying at a rapid speed. 00:01:33.141 --> 00:01:36.957 • Avoid or minimize interruptions of the cold chain 00:01:36.958 --> 00:01:39.239 for refrigerated and frozen foods. 00:01:39.780 --> 00:01:43.595 A cooler bag is perfect for transporting these foods, 00:01:43.596 --> 00:01:45.799 especially on hot summer days. 00:01:46.317 --> 00:01:49.089 • At home, perishable foods should be placed 00:01:49.090 --> 00:01:52.050 in the refrigerator or freezer without delay. 00:01:52.566 --> 00:01:54.346 For storage, remember: 00:01:54.347 --> 00:01:56.799 • Keep food completely covered 00:01:56.800 --> 00:01:59.354 or store it in sealed containers 00:01:59.355 --> 00:02:01.899 to prevent contamination. 00:02:01.900 --> 00:02:04.868 • Food that perishes easily belongs in the refrigerator – 00:02:04.869 --> 00:02:07.837 ideally on the glass shelf at the bottom, 00:02:07.838 --> 00:02:10.196 as this is the coldest spot. 00:02:10.197 --> 00:02:13.989 • Meal leftovers should be cooled down quickly and stored in the fridge. 00:02:13.990 --> 00:02:17.053 They should then be heated up thoroughly before eating. 00:02:17.054 --> 00:02:20.934 • Store pre-prepared vegetables and fruit in the refrigerator 00:02:20.935 --> 00:02:24.000 to prevent micro-organisms from multiplying. 00:02:24.902 --> 00:02:28.792 • The temperature in the refrigerator should not exceed 7 degrees Celsius. 00:02:28.793 --> 00:02:31.409 Lower than 5 degrees Celsius is ideal. 00:02:31.410 --> 00:02:36.110 • Avoid overloading the refrigerator, so that the air has enough room to circulate. 00:02:36.111 --> 00:02:39.000 • Clean your fridge several times a year. 00:02:40.000 --> 00:02:42.165 For food preparation, remember: 00:02:42.166 --> 00:02:45.306 • Wash hands thoroughly before preparing food 00:02:45.548 --> 00:02:47.345 and after each individual step. 00:02:47.346 --> 00:02:51.000 This reduces the risk of spreading germs to other people. 00:02:51.658 --> 00:02:56.562 • Carefully wash raw plant-based foods under running water. 00:02:57.070 --> 00:03:00.319 • Vegetables that are grown in soil and eaten raw 00:03:00.320 --> 00:03:02.757 should be peeled before consumption. 00:03:02.758 --> 00:03:05.865 • Process different food types separately. 00:03:05.866 --> 00:03:09.357 It is particularly important to use separate kitchen utensils 00:03:09.358 --> 00:03:13.294 for raw meat and raw fish than those used for other ingredients. 00:03:13.295 --> 00:03:17.000 Plastic chopping boards are better than wooden ones 00:03:17.000 --> 00:03:19.101 for preparing raw animal-based foods, 00:03:19.102 --> 00:03:22.286 as it is easier to ensure they are hygienically clean. 00:03:22.287 --> 00:03:25.456 • Immediately dispose of packaging used for meat and fish 00:03:25.457 --> 00:03:28.424 and clean anything that has come into contact with 00:03:28.425 --> 00:03:30.446 dripping juices or condensate. 00:03:31.000 --> 00:03:33.675 • Ensure that raw food of animal origin 00:03:33.676 --> 00:03:37.365 is always sufficiently cooked through or heated up. 00:03:37.366 --> 00:03:38.480 This means: 00:03:38.481 --> 00:03:41.456 The internal temperature of the food should 00:03:41.457 --> 00:03:44.873 reach at least 70 degrees for at least 2 minutes. 00:03:44.874 --> 00:03:49.000 Meat can be checked using a meat thermometer. 00:03:49.001 --> 00:03:53.290 • Boil unpasteurized milk before consuming it. 00:03:54.000 --> 00:03:56.000 To sum up: 00:03:56.000 --> 00:03:59.874 • Food is sometimes contaminated with disease-causing pathogens – 00:03:59.875 --> 00:04:03.334 animal-based products are most frequently affected. 00:04:03.335 --> 00:04:06.100 • If a pathogen is ingested together with the food, 00:04:06.101 --> 00:04:09.631 the person may become ill – usually with diarrhea and vomiting. 00:04:09.632 --> 00:04:12.365 • Germs on food are often 00:04:12.366 --> 00:04:15.000 invisible to the naked eye. 00:04:15.333 --> 00:04:19.070 • To prevent foodborne illnesses and food poisoning, 00:04:19.071 --> 00:04:23.105 it is advisable to observe a number of hand hygiene rules 00:04:23.106 --> 00:04:26.755 when buying, transporting, storing and preparing food. 00:04:26.756 --> 00:04:30.840 • It is particularly important to refrigerate raw food items 00:04:30.841 --> 00:04:35.957 and to ensure they are heated up sufficiently before consumption.