after nearly 10000 German primary school students suffered from food poisoning, and pointed at China’s imports of frozen strawberries, people’s attention to frozen food is unprecedented. Although researchers have not yet identified the cause of food poisoning, it does suggest that food safety is a major issue. Do not think that only chemical pollution is terrible, but the power of pathogenic microorganisms can never be underestimated.

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in fact, food poisoning due to microbial activities is not uncommon in European and American countries. Many patients die every year because of pathogenic bacteria in food. According to the data released by the Centers for Disease Control and prevention in 2011, about 48 million Americans experience different degrees of biological food poisoning every year. About 130000 people are hospitalized and about 3000 people die. According to media reports, the number of deaths caused by pathogenic microorganisms in food in Europe and the United States is much higher than that in China in proportion to the population.

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environment of pathogenic bacteria can not be eliminated, to prevent food poisoning caused by microorganisms, the most simple and feasible measures are to pay attention to hygiene and heating sterilization.

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until several decades ago, the residents in many places of our country had not drunk the tap water with guaranteed sanitation, and the medical conditions were not very satisfactory. In many areas of the south, people wash and excrete water from the surrounding rivers and lakes, and drinking water and cooking rely on the same river and lake water, which has a great risk of spreading pathogenic microorganisms. Fortunately, cooked food has been advocated in China since ancient times. The water should be boiled before drinking, the food should be cooked before eating, and the leftovers should be eaten after being thoroughly heated. When eating, people do not directly touch the food, but eat with chopsticks These seemingly rustic lifestyles have the effect of saving millions of people from bacterial food poisoning.

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many people say that cooked food is backward. Cooked food will destroy nutrients, and only when eaten raw is scientific and healthy. But we can’t deny that the advantages of cooked food are also very obvious. It can not only reduce the risk of food safety, but also destroy many substances that hinder the absorption of nutrients, such as protease inhibitors, amylase inhibitors, anti vitamin substances, reduce the content of tannin, saponin, phytic acid, oxalic acid and other substances, but also make the digestion and absorption of starch and protein easier.

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in developed countries in Europe and the United States, although the food and household hygiene in developed countries is very good, they almost eat unheated and sterilized raw food almost every day, especially salads and frozen desserts are cold food, and it is inconvenient to reheat them in the second meal, which will still bring about considerable potential biological food poisoning.

many people think that frozen food is very safe, bacteria will not breed, this is because low temperature can inhibit the proliferation of microorganisms. However, low temperature can not play an effective role in sterilization. Once the room temperature is restored, the viable microorganisms may still be active and proliferate, which will cause trouble. Meat, fish, vegetables, fruits and frozen dumplings and other staple foods are frozen in the raw state, it is difficult to ensure that the food does not carry a variety of microorganisms, including pathogenic bacteria and viruses. This is the case of Staphylococcus aureus in frozen dumplings, which was once popular in the media last year. Therefore, raw quick-frozen food, no matter vegetables, fruits, meat and fish, should be heated and eaten after thawing. Frozen staple food must be thoroughly cooked before eating. For frozen food that cannot be heated, such as ice cream and ice cream, it is better to choose products produced by reliable enterprises, instead of buying cold drinks from roadside stalls. This summer, there was news that the total number of bacteria in the “old Popsicle” of a small workshop exceeded 1700 times, and the coliform group exceeded 240 times, which is enough to prove that freezing can not “freeze kill” bacteria. After thawing,

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food, if stored at room temperature for a long time, this process will also cause a large number of microbial proliferation. If these frozen foods are not isolated from other foods, the pathogens and viruses in them may also contaminate other foods, causing cross contamination. During the food poisoning incident in Germany, frozen strawberries were made into “strawberry mash” for children to eat. The processing was carried out at room temperature and was not sterilized. Virus and bacterial proliferation problems may occur during processing and transportation. In fact, it is no wonder that frozen strawberries themselves.

here, summarize several family safety principles for “cold” food:

1 when shopping in the supermarket, frozen food and frozen food should be put in the shopping basket when shopping in the supermarket, and then go home as soon as possible and put them into the ice box. Avoid keeping them at room temperature for a long time, resulting in a significant increase in food temperature, microbial proliferation, or thawing of frozen food. The package of

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2 food has instructions on its shelf life and temperature, so it must be stored according to the shelf life temperature. For example, pasteurized milk that can be refrigerated for 30 days, if it is not put into the refrigerator but placed on the table, a large number of bacteria may grow after a day, resulting in acid and clotting, especially in the case of high room temperature.

3 frozen food must be divided into different areas in the refrigerator. Cooked food and raw food should be separated to avoid cross contamination. Lay down raw fish and meat, ice cream, ice cream, water, jelly, steamed bread, etc. If there are three layers, the middle layer can put quick-frozen dumplings, frozen tofu and so on.

4 cold storage room is the same, leftovers, milk and yogurt, cooked meat and other food heating time will not be too long on the upper layer; raw vegetables are placed outside the lower layer, tofu is placed on the inner wall of the lower layer; fish without frozen is put in a special fresh-keeping box. The frozen food purchased by

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5, no matter vegetables, fruits, meat, fish, quick-frozen dumplings, etc., should be heated and sterilized before eating. Even fruits and vegetables or nuts can not be thought to be sterilized by freezing. After thawing, they can be eaten without heating. All bean curd and bean products must be heated and sterilized before eating. Cooked meat and other foods can be eaten directly after sterilization, but once they become leftovers, they must be fully heated and sterilized as other leftovers.

7 frozen meat frozen fish should be taken out of the freezer the first day before eating, and then put in the freezer after tightly packed

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