WHO Recommends To Eat cooked Food ‘Immediately’: Here’s Why?

A recent report by the World Health Organization (WHO) reveals shocking figures: approximately 600 million people worldwide fall ill from consuming contaminated foods each year, resulting in 420,000 deaths and a significant loss of healthy life years.

The WHO Solution: 10 Golden Rules

To combat this concerning trend, the WHO proposes 10 “Golden Rules” for safe food preparation. Among these rules is the recommendation to consume cooked food immediately after preparation, emphasizing the importance of minimizing the risk of foodborne illnesses.

Understanding the Danger Zone

Dr. Suranjit Chatterjee, Senior Consultant of Internal Medicine at Indraprastha Apollo Hospitals, explains that once cooked food cools to temperatures between 5°C and 60°C (40°F and 140°F), it enters a “danger zone” where any surviving bacteria can multiply rapidly, posing a threat to health.

Beyond Safety: Nutritional and Culinary Benefits

Immediate consumption of cooked food not only reduces the risk of foodborne illnesses but also preserves the nutritional value, taste, and texture of the meal. Prolonged exposure to heat, air, and light can lead to the degradation of essential nutrients and undesirable changes in taste and texture.

Tips for Fresh Enjoyment

To maximize the benefits of immediate consumption, Dr. Chatterjee offers some practical tips:

– Prioritize immediate consumption of cooked food to ensure optimal food safety and quality.
– Avoid leaving cooked food out for extended periods to prevent bacterial growth and nutrient degradation.
– Be mindful of reheating cooked food, as it can lead to dryness, staleness, and off-flavors.
– Consider the culinary implications of holding cooked food, as chemical reactions may continue, altering the food’s properties.

By following the WHO’s recommendation to consume cooked food immediately after preparation, individuals can safeguard their health and enjoy meals at their freshest. Prioritizing immediate consumption not only reduces the risk of foodborne illnesses but also preserves the nutritional value and culinary quality of the food.