Current location - Health Preservation Learning Network - Health preserving class - Five minefields to avoid high incidence of food poisoning.
Five minefields to avoid high incidence of food poisoning.
Summer is the high incidence of food poisoning, and many CDC have issued early warning reminders. What causes common food poisoning? How to prevent food poisoning in home life? To this end, experts have sorted out five minefields of food poisoning in summer, and everyone must be careful to avoid them in life. (Excerpted from Information Times and Yangzi Evening News)

Homemade food in a minefield is too casual.

The temperature is high in summer, and homemade food is easy to be infected by bacteria. Fan Zhihong, an associate professor in the Department of Nutrition and Food Safety, College of Food Science, China Agricultural University, said that homemade protein food, especially bean products (including stinky tofu, bean curd, lobster sauce and natto) is not recommended.

Fan Zhihong reminded everyone to be cautious about some popular health foods. Take wine soaked with onions and other foods as an example. "Whether it is safe depends on the alcohol content of the food. If you put a little onion in red wine, it's not a big problem. If you add a lot of onions to dilute the alcohol concentration, the antiseptic effect will be discounted and miscellaneous bacteria will breed. " The same is true of waxberry soaking in wine.

If you want to make your own cold dishes, I suggest you blanch the vegetables as much as possible before the cold dishes. You can add some seasonings with certain bactericidal effect such as vinegar or garlic paste to cold dishes.

Eating undercooked fruits and vegetables in a minefield

There are many fruits and vegetables on the market in summer, but some immature fruits and vegetables may be poisonous. For example, immature plums, plums, apricots and other fruits contain oxalic acid and other ingredients, which are difficult to be oxidized in the human body. Immature tomatoes contain an alkaloid glycoside called solanine, which cannot be eliminated even after frying.

Dangerous fruits and vegetables, bean sprouts and cantaloupes. The growth of bean sprouts needs a warm and humid environment, which is an ideal condition for the reproduction of Salmonella, Listeria, Escherichia coli and other bacteria. Stir-fry the bean sprouts before adding them to the salad or hamburger. Hami melon is also easy to carry Listeria monocytogenes. Before cutting cantaloupe and other fruits, thoroughly scrub the skin of the fruit with a brush under the condition of running water.

The heating of the third remaining minefield is not in place.

Indoor temperature is usually high in summer, and food is generally at dangerous temperature. Generally speaking, special attention should be paid to eating vegetables on the day of cooking. Heated food should avoid being exposed to dangerous temperature for more than 2 hours, and the uneaten food should be put into the refrigerator in time after cooling.

Among all foods, meat, root and plant foods are relatively safe leftovers. But it should be noted that before eating again, it should be heated thoroughly. There is a misunderstanding in reheating. Some people think it is cooked food, and heating is only to adjust the taste and restore some temperature. In fact, it is more important to reheat at this time to kill the germs contained in the food, so it must be heated thoroughly. In addition, repeated heating should not exceed 1 time.

Improper preservation of four staple foods in minefield

People may care about the preservation of fruits, vegetables and leftovers, but they often ignore the rice in the rice cooker. Generally speaking, when rice is left in a high temperature environment for 5~ 10 hour, it can produce enough toxins to cause food poisoning, but most of these contaminated rice can't see obvious deterioration. In addition, there are wet noodles, rice noodles and so on. It is also easy to deteriorate. Steamed bread or steamed bread that can't be eaten for a period of time should be kept in the freezer, which can extend its shelf life.

Eat five kinds of high-salt vegetables together in the minefield

Summer is the peak consumption season for pickles, stewed vegetables and cold dishes. Some people will suffer from nitrite poisoning after eating "pickled vegetables" with a short curing time (the nitrite content is the highest one or two weeks before pickled vegetables). Some people have no appetite in summer, and often eat pickles, stews and cold dishes together, which can easily lead to excessive salt intake and increase the risk of hypertension and stroke.

The marinated vegetables bought outside may have added too much nitrite-some unscrupulous merchants illegally added nitrite in order to dye their hair, prevent corrosion and taste. When you buy braised pork products outside, if you find that the meat pieces are pink from the inside out, then nitrite is mostly added.