How it is correct to handle bread?
Bread on our table every day, it - our everyday food.
are devoted to Bread verses, songs, stories, fairy tales, scientific researches, philosophical treatises.
Word “ " bread; each of us either says, or hears nearly an every day.
We got used to a look, taste, a bread smell. It is very useful product rich with substances, valuable to our organism. Buying by
bread, we stay in strong confidence that it dobrokachestven, was produced at observance of all hygienic rules.
But very few people guess that bread can be also a source of our diseases if manufacturers do not carry out health regulations, and we are not able to treat it correctly.
Our world teems with viruses and microbes which successfully exploit people throughout centuries, and take our behavior and terms of life under control.
A way of bakery products from initial raw materials to a table of the consumer long, with transportation and storage.
We will think that conscious and clean citizens who observe hygienic requirements at production work at bakeries.
But in transit bread in shops there is a pollution of a product. From plant bread goes hot, so, it absorbs in itself(himself) air which may contain dust, microbes and viruses. the moisture Emitted by bakery products accumulates
on walls of a car body. And if bodies of cars are not exposed regular sanitarno - hygienic processing, then evaporations are the fine environment for reproduction of bacteria.
Pollution of bread can be avoided if to use hermetic packing, but in polyethylene packing bread grows mouldy quicker.
Big danger to our health is the use of bakery products from the flour infected with a potato stick. Such bread does not harden (the crumb of bread becomes viscous and sticky, with a characteristic sour smell, and the crust becomes covered by a mold). Remember that it is impossible to use such bread. The use can lead to problems with digestion, pneumonia, blood diseases.
But nevertheless the main packing of a product happens in shop. And quite often the seller, packing a product and experiencing difficulties in disclosure of a paper bag hands, reveals him by means of an air stream from a mouth, generously sharing thus with the buyer possible microbes.
Bread should be brought from shop in a polyethylene sack, separately from other products. The burning over a flame before bakery products get to capacity for storage is desirable.
Now for storage of bakery products the bread boxes made of polymeric materials began to be on sale. The similar container surely has to have factory marking “ for " foodstuff; and to be used only for short-term storage. At long storage of products in the specified container they quickly spoil, worsen tastes.
In polymeric products result from aging processes of destruction (destruction) therefore over time the similar container can become toxic.
of the Bread box, made of a tree, also require careful attention.
The first requirement to capacity for storage of bakery products: it has to be readily available for cleaning and washing. In its forms there should not be places where the delay and preservation of crumbs is possible. Container with bread has to take constant and convenient place of storage. It is necessary to wash it every day. If at storage in capacity on bakery products there was a mold, capacity is subject to the most thorough processing.
The cellophane package in which bread was stored again cannot be used.
the Main condition of storage of bread is obligatory access of air to capacity.
the Most hygienic is storage of bread in the spacious enameled ware covered with the napkin made of natural fabric.
Capacity surely should be washed with addition of several droplets of vinegar, then, having rinsed and having dry wiped, to allow capacity to be aired several minutes. And only after that it is possible to put bakery products.