How to Prevent Bacterial Food Poisoning In the summer
As the increasing temperature in the summer, the majority of bacterial growth is very fast, especially in the food. So, in life, how should we prevent bacterial food poisoning? Please allow me introduce the methods for you in detail.
First of all, we should clean the raw material thoroughly. If your home has dried raw materials or sprouts class of vegetables, you should change the water regularly to avoid the propagation of harmful bacteria. For the raw materials of animal food, plant food materials, and the raw materials of aquatic produces, you should use the flowing clean water to wash several times, to remove the bacteria persist in the surface of food materials to avoid the retention of the pollution bacteria.
Second, the food should be cooked thoroughly. All raw food should be thoroughly thawed before cooking, and when the food is processed, the center temperature should reach 70℃. for the food of prolonged storage of food should be heated thoroughly to above the center temperature of 70℃ before eating, in order to prevent the survival of bacteria in the food ingredients.
Third, we should store the food properly. When cooked food is stored in temperatures between 10℃ to 60℃, the storage time should be no more than two hours. The food center temperature of dining food to maintain more than 60℃, its shelf life should not be over 4 hours after cooked; the food center temperature is maintained at 10℃, its shelf life should not be over 24 hours after cooked.
Fourth, we should prevent cross contamination. We should focus in prevention and control of food, food processing and food production environment, tools, containers, equipment, facilities, and the b
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