About the potatoes sanidwich (ኢሪጢብ).

Potato sandwich makes for aquick, easy and deilcious

breakfast and snack. The raw material for this food is potato, salt ,oils, and garlic etc.
For this food some toxicity due to:
1, The naturale toxins - it is a toxic compound that are naturally produced by living
organisms. these toxins are not harmful to the organsims themselves but they be toxic to other
creatures, including human when eaten.

Common examples of natural toxins in food plants include glycoalkaloids in

potatoes, cyanide-generating compounds in bitter apricot seeds and bamboo
shoots, enzyme inhibitors and lectins in soya beans, green beans and other
legumes.
2, due to the the amounts of oil or the dose
For example for the students launch and caf due to the making of potato sandwich has no specific
amount of oil can produce toxic substances.
3 due to the time and temperature can also produced toxic substance because they do not specific time
and temperature for this result
Loss the nutrition value : example protein and carbohydrates due to high time for cooking.
and can produced bad color that can effect to health and can not a good storage.
And due to the quality of machines of the used in making potato sandwich than has no good quality of
the machines that can produced toxic substance.
In general for the students lunch and caf that can produced more toxic substances due to the
* Storage
* machine
*nautral
*Contamination of the workers of the food etc.

Modifications
ToTo reduce toxic substance in food
* carefully wash cooking equipment, utensil, and food surfaces both before and after food preparation
using soap and water hot enough to tolerate or in adishwasher that uses water at a temperature that
kills microorganisms. separate cooked meats from raw food to prevent cross- contamination.
* for the preparation of food use a specific time and temperature reduce toxic and clean the machines
day to day.
* Wash your hands frequently, avoiding antibacterial soap.
* Dust and vacuum your home often.
* Avoid artificially fragranced products.
* Choose fresh foods over canned foods.
* Opt for organic food products when possible.
* Filter your tap water.- remove common. Contaminants like arsenic, lead from
the water because water is the best raw material any food then filtering with
either afaucet unit or a water pitcher. avoid buying plastic.
* Buy or make natural cleaning products.

*during the food processing techniques that reduce levels of mycotoxin contamination including
physical, chemical, enzymatic and microbals. physical processing methods ( such as sieve -
cleaning, flotation density sorting, milling, steeping and extrusion can also significantly lower
mycotoxin content in food. Heat treatment at specific time/temperature combination is one of
the most important physical treatment, by which to reduce the mycotoxin content in a finished
product.

* cook and store food in stainless steel, glass and ceramic and avoid plastic containers and
nonstick pans.

* avoid char on food (yup, even in barbecue), since it's highly carcinogenic.

* To minimize the natural toxins by using:

1, note assume that if something is natural it is automatically safe.

2, throw away bruised , damaged or discoloured food, and in particular mouldy foods.

3, throw away any food that does not smell or taste fresh, or has an unusual taste.