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
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These knowledge
Have you remembered it?
Source: CCTV-1 “Life Circle” , CCTV-1 “Population”