It is impossible to know if a food is spoiled just by smelling it; know why

O smell It is an incredible sense, capable of evoking memories and alerting us to possible dangers, such as spoiled food, and is often used for this purpose.

However, blind trust in “smell test” can pose a serious health risk. Find out why this practice is not always accurate and how to ensure your food safety.

Limitations of smell

The sense of smell was fundamental in human evolution, helping us avoid contaminated food. But by relying solely on smell to determine food quality, we risk underestimating invisible dangers.

Several dangerous pathogens, such as Listeria monocytogenes (Salmonella), Campylobacter fetus It is Escherichia coli, which cause Foodborne Illnesses (DTAs), do not produce distinct odors.

Even when the bacterial concentration is not enough to cause a bad smell, it can be enough to trigger serious pathologies.

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Another popular belief that we should discard is the “

5 second rule“. Studies have disproved the idea that food would not become contaminated if it was left on the floor for less than 5 seconds.

In reality, bacteria can transfer almost instantly. Although this may vary depending on the surface, the risk is still present.

How can we ensure food security

1. Choose quality foods

Purchase products from establishments with proven quality that follow the regulations of regulatory bodies.

2. Inspection and washing

For fresh foods, such as fruits and vegetables, inspect them and remove parts that are unsuitable for consumption. Then wash them under running water.

3. Disinfection

Soak food in chlorinated water. To do this, dilute 2 tablespoons of bleach (without bleach or perfume) in 1 liter of water. The proportion may vary depending on the concentration of the bleach.

4. Avoid cross-contamination

When handling meat, do not use the same utensils for raw and cooked foods to avoid cross-contamination.

5. Safe temperature

Keep meat refrigerated until ready to prepare it, as most bacteria are killed when food reaches 75°C.

Remember that some meats, such as beef muscles, can be consumed rare as long as the exterior is adequately heated.

However, poultry, pork and sausages, including hamburgers, must be cooked completely due to the greater risk of contamination by microorganisms and parasites.

By adopting such practices, you will be better equipped to ensure food safety, protecting your health and that of your family, even when your sense of smell fails to detect invisible dangers.