Food safety

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Fireless cookers and slow cookers[edit | edit source]

It is usually important that food is brought to a boil for an adequate time, particularly for foods such as meats or beans. This will help to kill any pathogens, so they will not grow back too quickly when the temperature drops. With legumes (especially kidney beans and chickpeas), food poisoning is possible if they are not cooked at a high enough temperature - but with pre-soaking and then boiling for 20-25 minutes, this should not be a problem.

Simply warming or partially reheating food, then keeping it warm in the fireless cooker, is potentially dangerous, especially if the food is left for a long time, as the warm temperature will allow pathogens to grow more quickly.

Beans[edit | edit source]

With legumes, especially kidney beans and chickpeas (garbanzos), food poisoning is possible if they are not cooked properly.

With pre-soaking and then boiling for 20-25 minutes, this problem is avoided - the beans can then be placed in a fireless cooker. See Cooking beans for more.

Notes[edit | edit source]