The buffets can be a real receptacle for pitfalls and bacteria. Let's go then to discover four types of food that experts advise to avoid
It will have happened to you at least once in your life to experience some more or less serious malaise after eating in a buffetbe it in a public place, in a private party or inside catering or refreshments for events or special occasions. Beyond the quantities of food that are often abused in these situations, the real problem is represented by its poor quality and basic rules of hygiene and food safety that too often are ignored by those who cook, organize and set up the buffet.
In the United States, the problem has recently been solved due to the alarming data collected. Indeed, it has been discovered that every year 1 in 6 Americans is subject to food poisoning caused by buffet foods that are altered or contaminated with bacteria. Industry experts, including the Centers for Disease Control and Prevention association, have therefore decided to draw up a handbook with the aim of providing some basic tips to follow, but above all a list of food at risk that consumers would do well to avoid in buffets.
1. Raw meat, seafood and eggs in contact with other foods
It must first be said that the impact on the presence of bacteria in food isincorrect storage of food. For example, it is essential that poultry, seafood, eggs and raw meat are kept in the fridge and served separately from other foods such as fruit, vegetables, bread and salad.
2. Raw or undercooked food
Not only storage, but also cooking can cause bacterial contamination in buffets. During the preparation phase, in fact, it should be checked with a food thermometer that the food has been cooked at a temperature high enough to kill the germs present, just as the correct cooking times should always be followed carefully. So when we participate in a buffet, we must carefully observe the dishes served and check that they do not have less cooked parts than others. For the same reason, all foods that should be served and consumed raw, such as, are also considered at risk raw meat and fish.
3. Food with a color and a suspicious appearance
Although the bacteria are not detectable at a glance, the appearance of the dishes can tell us a lot not only about cooking, but also about subsequent storage. These, once ready, should in fact be left to rest, but without staying too long out of the fridge, just to prevent them from becoming a breeding ground for bacteria. For this the experts recommend to observe that the buffet foods have a uniform color and appearance, that they are intact and not withered and, of course, that they have an unaltered taste and smell.
4. Food potentially contaminated during the buffet
Sometimes, unfortunately, managing, cooking and storing food may not be enough to ensure that it is safe for our health. In fact, another risk factor is represented by unhygienic practices of the buffet diners. Contamination can in fact take place when customers use the same ladle to take portions of different foods or even their hands or their own cutlery. If you notice this type of behavior it is therefore preferable to notify the staff and also report the problem to the offender on duty.
We just have to pay attention to this type of food, prefer dry and less risky foods and learn to be good observers, both in buffets and in the restaurant sector in general.
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