What should you pay attention to when storing food in the hot summer? How to prevent foodborne illness?

This article is transferred from [CCTV];

Summer is the season of high incidence of food safety problems

In hot summer

What should I pay attention to when storing food?

What are the common food safety hazards?

How to prevent food poisoning?

These questions you care about

Learn together

Hazards of foodborne diseases

Food contamination will lead to food-borne diseases

Toxic and infectious diseases caused by pathogenic factors in food entering the human body

p>

is foodborne disease

from food production, processing,

storage, transportation, consumption, etc.

any link in the entire chain

All can cause food contamination

It is said that “disease comes from the mouth”

What harm does foodborne disease do to the human body?

How to prevent foodborne illness in summer?

Preventing Foodborne Illness

Five Keys to Food Safety

1. Keep it clean

Ensure hands, cutting boards, knives and other tools

and operating space Cleaning tools such as pots, bowls, scoops, pots, etc.

when not in use

should be placed in a ventilated place

To avoid moisture in it

2. Separate raw and cooked foods

When purchasing, storing, and processing food

Be careful to separate raw and cooked food Separate

avoid contact with each other

cross infection

When chopping vegetables, pay attention to separate raw and cooked cutting boards

wash hands in time

Avoid indirect contact

3. The food should be cooked thoroughly

The center of the food should be fully heated

to Play the role of killing pathogenic bacteria

4. Store food at a safe temperature

After cooking, try to consume it within two hours

If you can’t finish it

Put it in the refrigerator in time

5. Use safe water and food ingredients

Ensure the cleanliness of raw materials and water used when processing food

Use fresh ingredients and wash them thoroughly

When eating out

You should also choose a clean and hygienic place to eat

qualified place to eat

In addition, it should be noted that

the moldy center of rotten fruit

p>

Contains high levels of mycotoxins

even if it looks normal around

but it contains mycotoxins

even if it’s rotten Partial re-eating

or ingesting mycotoxins

resulting in damage to human health

‍What should I pay attention to when storing food at home?

Summer is a season of high incidence of food safety problems

especially meat and aquatic products

1 < /p>

Tips for reading food labels

There is a lot of information in food labels

Learn to read food labels

Better grocery shopping

Ingredient list It can be seen that the food is in the production and processing process

All added ingredients

and functional food additives

and the order of food ingredients is also learned

more than The ingredients with 2% addition amount

are arranged in descending order of addition amount

In addition, it should be noted that

shelf life< /strong> is the period during which the food will maintain its quality under the specified storage conditions

if stored improperly

perishable

Bacteria, viruses and other pathogenic microorganisms after eating

into the human body will cause infectious diarrhea

serious and secondary dehydration, shock

hemolytic uremic syndrome Symptoms, etc.

Threats to life safety

When storing food at home

improper storage methods

will also cause many food safety hazards< /p>

For example, the above picture↑

The storage condition of this product is 2℃~6℃refrigerated

p>

Shelf life is 25 days

This means

only if the product has been The product is stored in the refrigerator at 2℃~6℃

the shelf life is only 25 days

if it is stored at room temperature or under the sun

The shelf life will be greatly shortened

2

A picture tells you how to keep vegetables in this way

Did you know?

Different vegetables are suitable for storage at different temperatures

Chinese cabbage, lettuce, spinach and other leaf vegetables

broccoli, cauliflower Etc. Flower vegetables

Carrots, potatoes, yams, etc.Root vegetables

Mushrooms, enoki mushrooms, mushrooms, etc. Mushroom vegetables

These four types of vegetables like cold

suitable for keeping in the refrigerator at 4℃

Cucumbers, bitter gourd and other melons and vegetables

Tomatoes, eggplants, green peppers and other fruit and vegetables prefer warm temperatures

If they are stored in a low temperature environment for a long time

Easy to produce chilling damage

Suitable for storage at 10°C

or short-term storage at 4°C

In addition, pumpkin, sweet potato, etc.< /p>

Suitable for keeping at room temperature

3

Remember these 3 points for keeping vegetables fresh

After buying the vegetables in summer

Put the vegetables open in the refrigerator first

Wait the vegetables to cool down before tying them

Put a piece of paper in a plastic bag at times

to prevent the vegetables from rotting and deteriorating due to excessive moisture

Do not keep the vegetables in the refrigerator close to the back wall

to avoid chilling damage due to low temperature

Buy large quantities of vegetables such as green onions and sweet potatoes

You can store them directly in

A cool and ventilated place in the home

The green onion should be placed upright along the growth direction

Pay attention to ventilation and avoid direct sunlight

< img class="content_title" height="300" layout="responsive" sizes="(min-width: 320px) 320px, 100vw" src="https://p0.ssl.img.360kuai.com/t019faf1c4eb06c89d9.jpg" width="600">

These knowledge

Have you remembered it?

Source: CCTV-1 “Life Circle” , CCTV-1 “Population”