editor’s words: the weather is warmer, the bacteria are more “active”. We all know that “disease comes from the mouth”, but many people do not pay attention to food hygiene, and inadvertently bring bacteria to the table. To this end, we invite authoritative experts to advise on how to keep bacteria away from your food.

supermarket choose

five details

the bright supermarket is a huge source of bacteria, which will let you unknowingly take the bacteria home. In some small supermarkets, the fresh area is in a mess, there are still dirt on the edge of the freezer, and a thick layer of ash on the shelf is a lot of hidden dangers. Don’t shop in the supermarket and avoid taking germs home.

first, wipe before using shopping basket and shopping cart. Shopping baskets and trolleys in supermarkets are frequently used, and they rotate in the hands of customers all day long, and the staff seldom clean and disinfect them. Many hands that touch raw meat and take money touch the handle, and there may be residues of raw meat and fish in baskets and cars, which inevitably breed bacteria. According to the data, the detection rate of mold at the bottom of shopping basket was 69%, Escherichia coli was 51%, and that of trolley bottom was 37%. Therefore, it is recommended to take a bag of disinfectant wipes and wipe the shopping cart or shopping basket when shopping in the supermarket. Second, eat less free food. Some people go to the supermarket and like to eat cut fruits, cooked food and snacks. But many supermarket try food are placed outside, without any cover; even if there is cover, many customers do not consciously cover after eating, leaving the food exposed to the air. However, in some supermarkets with low flow of people, some trial foods may have been stored for a long time, which may breed bacteria. So, don’t take advantage of the small but suffer big losses. Third,

and

are the goods in the bottom of the shelf. According to the survey, the goods on the outermost layer of the shelf are picked up most frequently, but many people just take them up and have a look at them without necessarily buying them, so they are easy to be contaminated with bacteria. Like yogurt, milk and other goods, the outermost layer is likely to be near the shelf life. I suggest you take the innermost shelf.

fourth, do not put cooked food at the bottom. The bottom of shopping baskets and shopping carts are full of bacteria. It is suggested that cooked food should not be placed at the bottom. Cans and soft packaged drinks bought home should be poured into cups before drinking.

and

fifth, fresh and frozen food is finally bought. The temperature in the supermarket must be higher than that in the freezer. If you buy raw meat, seafood and quick-frozen food first, it is relatively easy to thaw before checking out, and the possibility of bacteria breeding increases. Therefore, it is suggested to purchase this kind of food finally.

processing cooking

dead corner to avoid

we all think that the toilet is the dirtiest place in the home, in fact, the kitchen is easy to hide dirt. Studies have shown that there are two times more bacteria left on the cutting board than on the toilet. Do a good job in kitchen hygiene, can help you avoid the latent bacteria in the cooking process. Wash the dishcloth every day. Many people often throw away dishcloth and dishcloth after they use it. However, 19 kinds of pathogenic bacteria, including Escherichia coli and Candida, were found in the dishcloth collected by the researchers. Therefore, it is suggested that everyone should use detergent to wash the dishcloth and air it. It is best to disinfect once a week with high-temperature scalding and other methods, and replace it in time. There should be special dishcloth for cleaning tables, cooking ranges, bowls and chopsticks. The dishes should be dried. Many people throw the pots and pans into the sink after eating, and they don’t want to wash them until half a day later. This is easy to breed bacteria. It is suggested that the dishes and chopsticks should be cleaned in time after eating, and the water content should be controlled inversely, and should not be directly put into the non ventilated cabinet. In fact, it is more important to dry the dishes in time than to scald them with boiling water or put them in the disinfector. 3. Change the chopping board as soon as it changes color. The chopping board can be washed with detergent, then sprinkled with salt, and then repeatedly wiped for 30 seconds, which can play a good disinfection effect. Once you find that there are deep knife marks on the cutting board or the color becomes dark, you should change it immediately. Wash the sink with fine salt. The sink is easy to be contaminated with oil, but it is often ignored. The sink must be cleaned in time after use, do not put the wet dishwashing sponge in it. Some salt can be sprinkled on the oil contaminated place, and then it can be cleaned after careful wiping. The cooking utensils should be separated from each other. According to the data released by the Centers for Disease Control and prevention, about 48 million Americans experience different degrees of biological food poisoning each year, and about 3000 people die as a result. Therefore, chopping board, cutting tools, dishcloth and other kitchen utensils must be separated from each other to avoid mutual pollution. For example, the knives for cutting fruits and cold dishes should be separated from those for cutting meat. The freezer and freezer should also be separated from each other and cleaned once a month. After cutting raw meat and other food, if you cut fruit or cold dishes, wash your hands carefully and pay attention to clean your nails.

and

store

and

and classify the leftovers of

and

. We have always advocated “how much to eat, how much to do”, and try not to leave the food, mainly because the leftovers have health risks. Especially seafood, meat and bean products with high protein content are favored by microorganisms, so it is better not to leave leftovers outside for too long.

and

suggest that leftovers should not be thrown into the refrigerator, but should be wrapped in fresh-keeping boxes, bags and other clean containers after the food is completely cool. Do not put hot food directly into the refrigerator, or it will cause steam condensation, promote the growth of mold, leading to other food in the refrigerator moldy. Coarse grains, steamed bread, cakes, beans, meat can be stored in the refrigerator frozen layer, but it is best not to exceed a week.

and

should pay attention to the fact that seafood is easy to breed bacteria, and the taste of the next meal is not good, and cold dishes without heating are the most likely to breed bacteria, so it is not recommended to keep them; steamed stuffed pasta such as steamed stuffed bun and dumpling are easy to breed Staphylococcus and aflatoxin, and can not be killed by high temperature heating. It is best to eat them in one or two days or put them into the refrigerator in time. The leftovers from the refrigerator should be returned to the pot at high temperature, heated to 100 ℃, and the water in the steamer should be kept boiling for more than 3 minutes to completely kill the bacteria. When meat and fish are returned to the pot, vinegar can be added to help kill bacteria. ▲

Leave a Comment