The Spring Festival is coming, and every household is moving to prepare New Year's dishes. Experts remind that it is okay to stuff the food that cannot be finished into the refrigerator. 7° C is a "bacterial growth risk temperature belt". If the dish is in the temperature in this area for a long time, bacteria and toxins are prone to breeding, which greatly increases the risk of food poisoning. Therefore, annual dishes should be prepared appropriately, and you should pay more attention to the heating temperature and number of leftover dishes.
Acting Director of the Food and Drug Administration, Lin Jinfu, said that bacteria will reproduce rapidly in dangerous temperatures. To avoid food poisoning, it is recommended that endless dishes should be stored in an environment below 7°C. In order to maintain a low temperature, the refrigerator should leave 6 to 8 points in space, and the food should be heated at a temperature exceeding 70°C.
{99}Cai Yiqin, technical director of the Nutritional Medicine Center of Mackay Hospital, said that in preventing food poisoning, you should pay attention to the "five musts and two musts", wash your hands, fresh, separate raw and cooked food, heat it thoroughly, pay attention to preservation temperature, and do not drink spring water and eat unknown plants.
Many people leave leftovers because of "all year after year". Cai Yichen suggested that each meal can be rich in color, but it is recommended to control the portions. For example, egg dishes are not suitable for refrigeration; after the ice of fish, chicken soup, and rinse pork soup is put into the refrigerator, it is recommended to take out the required portions for the next meal and heat it to avoid repeated heat and ice storage of the whole pot; raw and cooked ingredients and cutter boards should be stored and processed separately to avoid cross-dyeing; beans, clams and other beans should be heated for 3 to 5 minutes after opening.
Tsai Yiqin pointed out that if the cooked dishes are not eaten immediately, they should be refrigerated as soon as possible. Many people will put them at room temperature until they are frozen before ice is stored. However, in fact, the temperature has gradually decreased during the consumption process. Without ice immediately, the food will be brought to dangerous temperatures. The ingredients purchased are recommended. It is recommended to divide them into appropriate portions according to the needs of each meal, and then put them in cold or refrigerated.
When reheating New Year's dishes, Lin Jinfu emphasized that it should be ensured that the hot temperature of the bulwark reaches above 70℃, which can kill most microorganisms; it is necessary to avoid repeated reheating, so that the dishes will repeatedly be brought to dangerous temperatures. It is recommended to prepare each meal as appropriate, prepare food carefully for the family, while reducing the waste of ingredients and reducing the risk of food poisoning.
Xi Huiwen, deputy director of the Food Department's Food and Drug Administration, said that the Norovirus virus, which was the Norovirus, was mainly transmitted through food and human clusters, and the incubation period is about 24 to 48 hours. The symptoms include illness, vomiting, abdominal pain, abdominal pain, abdominal pain, fatigue, etc., and they are prone to infection at any age. Pay attention to using soap to wash your hands, because Norovirus cannot be removed with alcohol or dry washing hands. If you are a food employee, the symptoms after infection will be eliminated for 48 hours before you can get rid of it.