How good the food safety off

Being human nutrition food, basis for the survival and development. But a variety of factors harmful pathogenic micro-organisms, parasites and toxic chemicals as a result of foodborne disease a serious threat to human health. So, pay attention to food hygiene to prevent food contamination, scientific selection and storage of foods can reduce the incidence of foodborne illness. The following points to help you check food safety.

1, choose fresh food

Choose fresh food is to pay attention to food hygiene and first off from the source. Learn to identify and purchase fresh guard

Raw food, science store food, diet is the key hygiene.

First, you want to buy in health food shops and reliable, not to buy illicit small traders, the price is too low and do not buy food or dubious origin. Secondly, in the purchase of fresh food, the freshness of the ingredients and hygiene were identified by the color, smell, taste and so on. For example, the purchase of poultry meat, found flesh-colored dark, dry or sticky surface, and even smell sour taste, not fresh or has been described spoilage; do not buy meat color bright exception. Selection of fruits and vegetables should be chosen not too tired, no surface damage; if the surface wrinkled, green to yellow, or do not have juice oozing choice. Buy fresh eggs when selecting the surface no cracks or leaks and so on.

2, fruits and vegetables should be washed

Fresh fruits and vegetables are also an important source of pathogenic microorganisms, in addition, the surface of fruits and vegetables may also have pesticide residues. Therefore, washing fruits and vegetables is to remove dirt from its surface, the basic method of microorganisms to remove pesticide residues also have some effect, especially when direct raw fruits and vegetables, but also need cleaning. Correct cleaning method is to first wash soak, soak time of not less than 10 minutes, then rinse. Chance for pesticide residues in vegetables, consider cleaning with baking soda and water.

3, scientific storage of food

Food storage reasonable goal is to keep fresh, to avoid contamination. The basic principles of food, dried food storage are: cold, dark, ventilated and dry. Often take dust, flies, rodents, insects and mildew prevention measures. Animal food protein content is high, prone to corruption, should pay special attention to low-temperature storage. Fresh vegetables if stored in humid and high temperature areas prone to nitrite, in the decay is easier to form nitrite, there is also a need to be stored in a low temperature environment and eaten as soon as possible. Usually cryopreservation into chilled and frozen. Commonly used refrigeration temperature is 4 ℃ ~ 8 ℃, storage temperature of -12 ℃ ~ -23 ℃.

With particular attention to food storage away from toxic and hazardous materials. Pesticides, insecticides, rodenticides, disinfectants and nitrite, do not access to food storage areas, to prevent eating poisoned.

Prepared food should be eaten as soon as possible. If you need to store more than two hours, especially at high temperatures in summer and autumn, should be stored at high or low temperature conditions.

4, raw and cooked foods separate

Health food is the production of food ingredients, such as fish, meat, eggs, poultry, vegetables, grain and so on. Cooked food is food for direct human consumption, such as cooked meat, ham, instant cold dishes and the like. Raw food, especially meat, poultry, seafood and their juices may be with pathogenic microorganisms, therefore, separate raw and cooked just in the cooking process, but should be in all aspects of the whole process of food preparation, including the purchase process should be kept separate storage home after the preparation process should be kept separate raw and cooked.

In addition to separate external storage, handling raw food with special equipment. The family should be prepared two knives, two chopping board, two sets of containers and used separately, try to avoid using the wrong mark. Soaked raw meat do not splashed on cooked foods and ready to eat foods to avoid possible contamination.

5, the food should be fully cooked

Proper cooking kills almost all pathogenic microorganisms. Therefore, in health food does not exactly sure of the case, thorough cooking is an effective means to ensure food safety, especially for risk of microbial contamination of meat, poultry, eggs and aquatic products and other foods high.

Cooked or every Dayton overnight before eating leftovers thoroughly reheated, which can kill the proliferation of microorganisms during storage and pathogens in cooked foods more than multiply in raw foods, and therefore must not be ignored cooked II heating run. But if you find the food has changed when it should discarded, because some of the toxin produced by a microorganism is not eliminated by heating.