Sick animals, non-observance of sanitary norms of storage leads to the fact that infected meat or fish get into stores. According to statistics, only one in five people after food poisoning appeals to the doctor, while others prefer to cope on their own. There are 200 deaths per 10 000 reported cases of food poisoning (according to RosMinZdrav data for 2 008).
The most common bacteria that cause poisoning of the body are salmonella (eggs, dairy products, chicken meat, turkeys, ducks), campylobactum (chicken), listeria (semi-finished products, frozen foods). The latter person is dangerous for pregnant women, can lead to meningitis or the death of a child.
The complexity of combating bacteria that call for food poisoning is their mutation, which occurs in the body of animals not for many years, like evolution, but for only a few hours. The result of mutation is the resistance of bacteria to drugs that have fought against their predecessors. Thus, penicillin and many antibiotics can no longer cope with bacteria. Physicians and researchers around the world are constantly working on the creation of new drugs against food poisoning.
The reason for the development of bacteria in the body of animals is their poor maintenance on farms, not observing sanitary norms when carcasses are being carved, the sun, the wind. So, at the poultry farms, the process of cooking the carcass, which we will then buy in the store, looks like this. After the chicken is chopped off the head, it is dipped in a vat of hot water (50 ° C) to separate the chicken from the feathers. This temperature is not high enough to kill bacteria that multiply in water.
Weak control system, non-observance of sanitary norms at poultry farms, farms where cows and pigs are grown, leads to the fact that in the whole production in the air bacteria fly that can appear on any carcass or surface of equipment.
Particularly should be told about the ways of storing meat, eggs in stores and supermarkets. All of us have repeatedly seen programs on TV, telling about the features of the work of butchers in our stores, about the way of storing and giving a presentation to the missing products. If abscesses are found in the meat, they are simply cut out, but not thrown away, and sent for processing to prepare forcemeat and other semi-finished products.
Eggs should be stored at room temperature and not exceeding the number of days specified from the time of collection. Stores, in order to save money, sometimes miss these important requirements and expose a delayed goods in advance, which can cause food poisoning, health problems and ill-health.
Unreasonable producers, to whom the shops return the spoiled meat, trim the weathered pieces and sell to another buyer a product in which, perhaps, already full of Salmonella and Listeria. To combat such violations, regular inspections and test-control over the quality of incoming products to the counters of our stores are conducted.
So what now is not to eat an egg, meat and fish? In them there are so many nutrients and trace elements useful to our organism! Of course not. You just have to be very careful in buying these products. Buy only in proven locations and shops, look at the release date, feel free to sniff the food. Bad and unpleasant smell will produce spoiled goods. If, in spite of all your attention, you have purchased a bad product, be sure to return it to the store and leave a note in the complaint book! Do not encourage the fact that stores earn money on us, and we risk our health.