During the Ming and Qing dynasties, with the arrival of the Qingming Solar Terms, the temperature began to rise. Coupled with the increase in rainfall, Nantian returned to people's lives. Warm and moist are the best conditions for the growth of bacteria and viruses. If the rice family has a slight carelessness during the meal, it may cause the bacteria to become obstinate and even cause food poisoning such as vomiting and diarrhea. So, how to prevent food poisoning? The Japan Economic News author wrote for everyone.
First, fully heat the ingredients to ensure that the ingredients are thoroughly cooked
Akimi Hiromi, principal of Akasaka Cooking School in Bunkyo-ku, Tokyo, pointed out that during the cooking process, full heating is essential for sterilization and food safety. Gastrointestinal hemorrhagic coliform O157 can be killed as long as it is heated at 75°C for more than one minute. Salmonella and Vibrio enteritidis can be basically killed by heating. Bring rice and family should eat less raw food, try to focus on cooked food.
In addition, ingredients such as eggs, beef, and pork are often cooked in the uncooked state. However, during the season in which the bacteria grow, they should avoid incomplete cooking and try to focus on fully cooked dishes.
Second, make full use of the bactericidal specialty of seasonings
Among the seasonings, the bactericidal effect of vinegar is outstanding and can be fully utilized. Before putting the rice in the lunch box, wipe the lunch box with vinegar and have a good bactericidal effect.
Third, pay attention to reduce the moisture in the lunch box
Bacteria in food often reproduce at high temperatures and in water-rich areas. If there is much moisture and high temperature in the cooking box, it is easy to build a breeding space for bacteria. Therefore, before loading the box, you should wait for the dish to cool before loading it into the lunch box to reduce the temperature and humidity. If there are conditions, you should store the lunch box in the refrigerator at low temperature.
Fourth, pay attention to low-temperature preservation of food ingredients
After the ingredients are purchased, they are best stored in the refrigerator at low temperatures during the preservation process. If it is a vegetable with a lot of moisture, it is more convenient to put it in a refrigerator and store it in a refrigerator. In addition, if vegetables such as cucumber and radish are used, they are decided to be used for salad dressing. Well, it's easier to eat. The rice tastes worse after it is stored in the refrigerator at low temperature, so it is advisable to fry the rice before frying, and it would be better to eat it after refrigerating.
Fifth, pay attention to kitchen hygiene, prevent food poisoning
In order to prevent food poisoning, not only ingredients, lunch boxes, etc. need to be noticed. The cooking environment also needs to be kept hygienic. The Chief of Food Crisis Management at the Tokyo Prefecture Health and Welfare Bureau, Nakamura Shigetsu, said: “Even if you pay attention to ingredients and cooking hygiene, Using unclean cooking utensils, it is easy to attach bacteria to the ingredients, and all previous attention is wasted."
Cut the raw food and cut the cooked food knife to separate. If you use cut meat to cut vegetables for lettuce salad, the bacteria on the meat will adhere to the vegetables. If the lettuce is eaten directly, the bacteria may enter the body. In addition, the cutting board is also best to separate raw and cooked, if it can only use a piece, after the cut raw food should also pay attention to clean with hot water.
It is also best to clean it before using the cutting board. When the cutting board is not in use, there will be a large amount of bacteria attached to its surface. If the cutting board is used to cut vegetables, the bacteria that are invisible to the naked eye can easily be transferred to the ingredients. Therefore, you should also pay attention when starting cooking. Wash the cutting board with hot water and detergent.
Sixth, there are skills to save food, how much thawing to eat
Cryopreservation of ingredients should be taken care to avoid taking the ingredients out of the refrigerator as much as possible and unfreezing them when they are thawed. This would make it easier for the food to be threatened by colonial growth. Just thaw the parts you need to use, and it's better to cook and eat immediately after thawing. In addition, since frozen foods lose their nutrition in the frozen state, they should be eaten within one month in any case. In order to clarify the storage time of ingredients in the refrigerator, it is advisable to put a purchase date on the packaging before storage to prevent eating foods that have been placed for too long. There is neither nutrition nor health risks.
In addition, the preservation of vegetables should pay special attention to maintaining the moisture content of the vegetables. When the vegetables are placed in the refrigerator, it is best to wrap the vegetables with a moist towel or paper towel and put them in the refrigerator. Vegetables such as cabbage should be peeled out of the cabbage. Place the moist tissue on the heart of the cabbage and wrap the leaves for storage. Potatoes, sweet potatoes, and other vegetables that can generally be preserved at room temperature are best kept in the refrigerator if it is hot in the summer. In order to maintain its flavor, it is best to wrap it in newspapers and store it in the refrigerator.
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