Anti-pest strategies for a serene diet
Master safe cooking techniques
Cooking temperatures: pork at least 63°C, beef at 71°C, fish until the fibres are completely dissociated.
Crustaceans: cooking is successful when the shells open spontaneously.
Plant products: thorough cleaning under running water.
Optimize your purchases and storage
Choose heat-treated dairy products when necessary.
Isolate raw food in the refrigerator to avoid contamination.
Systematic hand hygiene before and after handling uncooked food.
Harness the power of freezing
For your homemade preparations based on raw fish, prior freezing (24 hours at -20°C) neutralizes potential parasites. A simple measure for maximum safety.
Tasty alternatives without compromise
Discover sushi with cooked fish or tartares prepared by expert fishmongers.
Try grilled shellfish or hot oysters to vary the pleasures.
Create your balcony vegetable garden: you will then control the entire production chain.
Food parasites, although invisible, are a reality that should not be neglected. By combining culinary know-how and appropriate hygiene measures, you will enjoy your meals to the fullest in complete safety. Stay attentive, informed, and make your table a space where pleasure and health go hand in hand!
