2Hazards in foodPeligros
- Biological (biológicos): bacteria such as salmonella and listeria, viruses, and parasites such as the anisakis worm in fish.
- Chemical (químicos): cleaning products, pesticides, burnt frying oil used too many times.
- Physical (físicos): glass, hair, metal pieces, bones, plastic, a plaster.
How bacteria grow: they need food, moisture, warmth and time. In warm food (between fridge cold and 63 °C) they grow very fast. So keep food cold in the fridge, or hot at 63 °C or above. Never leave it out on the counter.
Some bacteria make poisons (toxins) that heat does not destroy. Food left warm for hours does not become safe when you reheat it.
Raw fish: fish eaten raw, almost raw or marinated (sushi, boquerones en vinagre) is frozen first at −20 °C or lower for at least 24 hours, to kill anisakis (EU Regulation 853/2004).
Example: you cooked a big pot of rice in the morning and left it on the counter until the evening. It is a risk even if you reheat it well. It should have been cooled fast and put in the fridge.