Improper storage of food temperature, will lead to bacterial breeding, triggering food poisoning, the summer should pay special attention. According to the Ming Pao, the Center for Food Safety (CFS) said the number of cases of food poisoning caused by the improper storage of food was greatly increased. Members of the public were advised to pay special attention to the temperature when storing food.
Eighty-one percent of the food poisoning cases reported last year were caused by bacteria, mainly due to improper storage temperatures, said Dr Lo Hon-kee, a senior medical officer at the Center for Food Safety. The resulting food poisoning, last year than last year increased by 1 times. The Chief Medical Officer of the Center for Food Safety (CFS), Mr Raymond Choi, reminded members of the public to pay special attention to the storage temperature when storing cooked food. Hot dishes such as sirloin pot, soup, etc., should be stored at 60 ℃ or above; cool dishes such as drunk chicken, sushi, sashimi, etc., should be stored at 4 ℃ below to prevent bacterial breeding, leading to food poisoning.
So, in accordance with the different types of food, raw and cooked different state, the best methods of storage which need to pay attention to the details of it?
The first is the storage of fresh food. Said the first vegetables, Chinese Nutrition Society, China Agricultural University, Associate Professor of Food Science Fan Zhihong said that under normal circumstances the appropriate storage temperature of vegetables in the 0 ℃ ~ 10 ℃ conditions. Such as cucumber, bitter gourd, cowpea and pumpkin and other thermophilic vegetables, suitable for storage at about 10 ℃, not less than 8 ℃; the vast majority of leafy vegetables for the hi cool vegetables, the appropriate temperature of 0 ℃ ~ 2 ℃, cannot be less than 0 Lt; 0 & gt; C. However, it should be noted that green leafy vegetables must be wrapped and then placed in the refrigerator, do not close to the refrigerator wall to avoid frostbite, storage time is best not more than 3 days. Beans, tomatoes, green peppers and the like can be stored at low temperatures 4 to 5 days, and potatoes, carrots, onions, white radish, cabbage and the like can be put a little longer, of course, the best or into the refrigerator, Convenient, can also be placed in the home cool and ventilated place.
Followed by the fruit. Most of the fruit needs to be placed in the freezer compartment. If stored at room temperature, strawberries and grapes can save a day or two, apples, citrus and so can save more than 1 week; and some tropical fruits, such as bananas, mangoes, do not have to put in the refrigerator.
Fish and raw meat stored in advance to be packaged into a can eat the number, and then into the freezer. Seafood and poultry meat is best to try to isolate, do not mix put.
Rice, flour, beans and other raw staple food can be stored at room temperature and dry place. The best regular ventilation of rice heat, flour and beans must be sealed.
Cooked food has been cooked, different food varieties, storage conditions are also different. Rice, bread, bread and other staple food, if only a short time to store, you can put in the refrigerator freezer. If stored for more than 3 days, or if you want to maintain a soft mouthfeel, it is best to put it into the freezer compartment.
Cooked meat can be divided into three categories: the first category, Rousong class, meat category and Roufu category, as well as ham, canned, can be stored at room temperature, as soon as possible after opening to eat, not the best place to finish Into the fridge freezer; the second category, sauce brine meat products, such as sauerkraut, trotters, such as halogen, need full refrigeration, refrigerated at 4 ℃ below; if you want to save a long time, but also frozen, but thawed after the taste Will be down; the third category, the family cooking with meat dishes, such as shredded pork, stew, etc., also need to have been placed in the refrigerator freezer, the temperature remained below 4 ℃.
Vegetables do not try to stay after the next meal. If a time to eat, but not willing to discard, should be part of the time in the pan, directly into the refrigerator to save, you can store 1 day.
Tanggeng save the most troublesome, and many people often stew a pot of soup. Chen Xiafei recommendations, when the number of soup to eat how much to eat, so do not eat the soup was more easy to save. If the rest of the soup to eat the next day, you can stamp stored in the refrigerator freezer, stored at 4 ℃ below. If you want to eat after two days, we should put the sealed box, and then into the freezer.
Finally, to remind you, with a long time the refrigerator is best to always measure the temperature, to ensure that the temperature in the refrigerator in about 4 ℃, freezer temperature of minus 18 ℃.