In recent years there has been a profound change in the labor market. States and corporations have lost the ability to absorb huge amounts of labor. So the possibility of full employment and guaranteed permanent employment has disappeared. Then this situation can also have positive aspects if you have the ability to “invent” a job that follows new trends. Modernity has produced a greater possibility of access to useful information to raise awareness on the quality and hygiene of food. Consumers of health food now know how to read the ingredients that make up food. In particular they also know how to recognize the guarantee marks that give assurances on the quality of the product. More and more individuals are looking for products that are organic and non-GMO. They also know the symbols on the packaging that guarantee the quality of the food.


REQUEST FOR HEALTHY FOOD


The search for these healthy foods is a trend that has seen a great deal of growth in recent years with an increasing awareness of the quality and is sure to have a huge development in the future. So I am convinced that it would be very useful to exploit this trend and think of this new attitude towards food no longer just as a trend but above all as a system to defend animals, nature and our health. By now the environmental awareness is so widespread that it is unlikely that anyone would think that it will not have an ever-increasing trend.

PREPARATION OF HEALTHY FOODS AS A SOURCE OF EARNINGS

AWARENESS OF THE QUALITY AND RESPECT FOR HEALTH http://www.nogmo.com


Preparing healthy, organic and non-GMO foods can become an excellent source of income that will have positive effects on nature, health and the environment. The negative effects that excess consumption of animal products can have on health are known. Meat, eggs and dairy products are an excellent food source of essential and branched amino acids and B vitamins. Therefore, it is not possible to improvise a diet that excludes foods of animal origin without looking for foods that validly replace them and without possessing valid knowledge of nutrition.


SOY


Soy can replace meat thanks to the amount and variety of amino acids it has. It has a protein content of about 36%, therefore higher than that of meat. It also contains all the essential amino acids. It’s also very versatile as it can be included in a large variety of healthy and delicious recipes. It is possible to prepare excellent soy-based sauces such as Bolognese sauce with which you can dress pasta or rice. The soy sauce can be the basis of excellent fillings and fillings of savory dishes.


PRECAUTIONS AND RISKS OF FOOD PREPARATIONS

It is possible to cook numerous soy-based dishes at home and then sell them to consumers of healthy and environmentally friendly food. Obviously what should become a commercial enterprise must follow precise rules. In fact, it is mandatory from a legal and ethical point of view to follow the law. I assure you that this is nothing too expensive and complicated from a bureaucratic point of view. A food product prepared without following appropriate rules can be dangerous for the consumer’s health. In fact, it is essential to be careful to eliminate bacteria that are very dangerous for health, so make sure that there are no Clostridium Botulinum spores and toxins present in the food. In addition, it is the bacterium responsible for botulism which is a disease that could even be fatal. Therefore, the toxins of this bacterium act on the muscle synapses and can cause respiratory paralysis.


PASTEURIZATION AND STERILIZATION

The bacterium and the toxin produced by it “pollute” the food if appropriate hygiene rules are not respected. In fact, it is essential to use good quality food. Furthermore, good hygiene of the containers is mandatory. In particular, it is necessary to pasteurize the jar if the food will be consumed within a few days or sterilization if the storage times will be longer. Current legislation also provides for precise rules concerning the furnishing of the kitchen in which preserves are prepared, the quality of the food, the labels of the jars, times and methods of conservation. However, they are all easy to apply measures that require only a little awareness and attention.

Not only botulism should be considered. In fact, it is perhaps the most dangerous of food poisoning because it can even cause death. However, there are also many pathogens, especially of a bacterial nature that can induce numerous pathologies.

SALMONELLOSYS

In fact, although they are almost never dangerous for life, they can be very annoying.In fact, I’m talking about salmonellosis which is a disease that can affect those who eat polluted or poorly stored food. A little attention is enough to avoid the risk of damaging the health of your customers and therefore not run into any legal problems. Those who want to undertake an activity aimed at the preparation and sale of “homemade” products based on organic and non-GMO soy can do it without too much difficulty.

Obviously producers and consumers of health food have a big awareness of the quality so they must inform themselves about the legislation that regulates this sector. In addition, he must speak to an accountant for all bureaucratic and tax obligations. However, they will be very simple because it is an individual company that can enjoy numerous financial and tax benefits. The Ministry of Health has issued provisions that follow the legislation of the European community. In particular, these regulations deal with the risks associated with the domestic preparation of canned food.

TIMES AND TEMPERATURES

Canned foods are defined as those preparations subjected to a stabilization process. Therefore it has the purpose of inactivating enzymes and microorganisms naturally present in the food. In particular, they would cause the alteration and loss of edibility. Therefore, the thermal processes to which foods are subjected can be pasteurization (78-80 ° C for 4-5 seconds followed by rapid cooling) or sterilization (120 ° C for 20 minutes).

In addition, in addition to the applied temperature, humidity, PH and nature of the food must also be evaluated. In addition, pasteurization eliminates the vegetative forms of bacteria, extending the duration of the food by many days. So you can also apply sterilization if you want to extend the duration of the food’s organoleptic properties by many months. In fact, this treatment also eliminates bacterial spores.

Furthermore, during the storage process, the hygiene of the jars is essential and must be carefully washed. The elimination of bacteria, yeasts and molds requires great care for hygiene and therefore it is necessary to carefully follow some rules regarding the structure of the kitchen, hygiene of utensils, food storage. This introductory article aims to describe the theory behind the preparation of canning. So in the next blog articles I want to describe the soy food preparation process

.I will also give some information to health food consumers about possible sales channels. In particular, we can agree with some food vendors. Or you can rely on online sales. In addition, we must not forget that it is the preparation and sale of food intended for human consumption. So I will give my readers information regarding the legislation in force concerning canned food.

dott. Massimiliano Mangafà

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