Attention to eggs and dairy products
To evaluate the quality of the eggs, place them in a container with water: if they float they are not fit for consumption. For dairy products always confirm the shelf life and whether or not they smell a sour.
On the other hand, the quality of the cheeses can vary: if they are of hard consistency and have mold, they can be consumed if they remove the spoiled part, in contrast soft cheeses should not be consumed if they present mold or a greenish coloration.
Diseases that you risk catching
The ingestion of spoiled food is the main cause for the proliferation of food-borne diseases (infections and food poisoning). These diseases are essentially caused by bacteria, viruses and parasites. In general, the most common source of foodborne illness is of bacterial origin.
Salmonella (Campylobacter, Escherichia coli (poorly cooked foods such as poorly cooked or salted meat or prepared with poor hygiene), Bacillus cereus (meat, milk, rice) and cooked vegetables, but kept at inappropriate temperatures) and Listeria are some of the examples of pathogenic bacteria that present themselves in contaminated foods.
Although there are several eating disorders, the symptoms are common: diarrhea, vomiting, nausea, colic and fever. These symptoms usually appear on the same day that the contaminated food was ingested and the intensity of these symptoms vary according to the amount that was ingested.
The recommendations are from the nutritionist Ana Rita Lopes, responsible for the Nutrition Department of the Hospital Lusíadas Lisbon