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Suitable Use and Storage of Food at Home |
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Meat and meat products as well as milk and dairy products should be stored at 0-4 degrees in the refrigerator and should not be left outside the refrigerator at higher temperatures.
• Cooked food should be consumed right away. If stored for further consumption, the food should be kept in the refrigerator at a temperature below 10 degrees and only the quantity intended for consumption should be heated.
•Cleaning substances such as detergents should not be used to clean foods.
•It should be made sure that the inside of a product is cooked as well as its external parts.
•Before slicing, fruits and vegetables should be washed with plenty of water. Otherwise, there is a risk of vitamin loss.
• Foods mildewed after storage under inappropriate conditions should not be peeled of their mildewed parts and further consumed: the whole product has been spoiled (e.g. tomato pastes and yoghurts).
•Eggs should be placed in the fridge without washing but always washed before cooking.
•Fruits should always be consumed immediately after cutting or pressing. Otherwise, their vitamins will be considerably lost.
• Potatoes should be stored in a dark, cool, dry and ventilated environment. Potatoes with buds formed should never be consumed.
• Dry foods should be stored in cool, dark, dry and ventilated places.
• Frozen foods should be defrosted at +4 – +8°C instead of room temperature and once defrosted, the product should not be refrozen.
• After opening, sterilized products should be stored in the refrigerator.
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Food Additives |
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Food additives are substances that have no nutritive properties on their own, but have to be added to food products as a requirement of the process.
• Food additives are assigned numbers according to a system ratified by more than 180 countries worldwide. All such numbers have the letter “E” in the beginning, which stands for “Europe”.
• Additives whose numbers start with the letter “E” have been found appropriate for food products. Unless such additives exceed legal limits, they can be used lifelong without posing any health risks. Therefore, it is recommended to consume products that have been permitted by the Ministry of Agriculture and Rural Affairs.
• In addition to the assigned number, each additive also has a name (e.g. the name of the “E110” additive is sunset yellow). Additives can be specified on the label with their numbers of names.
•It is recommended to disregard groundless news about food additives spreading by fax and on the internet and to consult experts instead (e.g. Chamber of Food Engineers, Ministry of Agriculture and Rural Affairs, Ministry of Health, TÜBİTAK (the Scientific and Technological Research Council of Turkey), universities, etc.).
• Food additives are continuously researched by committees of experts jointly formed by the World Health Organization (WHO) and the UN Food and Agriculture Organization (FAO). Their use is permitted as a result of such research and our country is a full member of both organizations. |
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Numbers of additives; |
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Colorants: from E100 to E200,
- Preservatives: from E200 to E300.
• Pursuant to our country’s legislation,
the use of additives is prohibited in the following and similar food products:
- non-processed food
- honey
- pasteurized and sterilized milkt
- dairy products without aroma and with continuing natural fermentation
- sugar
- dry pasta
- natural mineral water and source water;the use of colorants is prohibited in the following and similar food products:
- bottled and packed water
- milk with chocolate
- fermented dairy products without aroma
- flour and similar ground products and starch
- bread and similar products
- tomato paste and canned tomatoes
- juices, nectars and vegetable juices
- cocoa products and chocolate parts of products with chocolate content..
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