Be aware of bacterial foodborne illnesses

As the temperature rises, various pathogenic microorganisms grow and reproduce rapidly, and bacterial foodborne diseases enter a high incidence and susceptibility period. Bacterial foodborne diseases are prone to occur. Today, let’s learn how to prevent bacterial foodborne diseases.

Keep food clean; separate raw and cooked food; cook thoroughly; store safely; ensure the safety of ingredients. Store food in the water tank in time, and overnight food must be re-cooked before consumption.

When purchasing prepared food, you must go to a supermarket or retail store with legal qualifications and refrigeration facilities. Observe its color and smell when purchasing, and try to buy less homemade cooked food, cold dishes, soy products, raw seafood, etc. sold by roadside vendors.

Aquatic products must be cooked before eating, and when steaming, they must be heated to 100 degrees Celsius for more than 10 minutes. Aquatic products should not be left for more than 2 hours from cooking to eating. Do not eat dead aquatic products, including shellfish, crabs, turtles, eels and some freshwater fish.

When storing in the refrigerator, pay attention to the following: First, keep it dry. If the temperature in the freezer changes repeatedly, some foods may turn white and dry. They should be fully sealed before freezing. Second, pay attention to the color. Pay attention to the color of the frozen food. If it is not the original color, it may be dry or oil oxidation may occur. Third, ensure the quality. If the frozen food becomes too frosted like snow, the quality of the food may change.

The key to preventing bacterial foodborne diseases is to strictly control the "entry gate" and adhere to the "four no-eats": do not eat rotten or spoiled food; do not eat overnight meals and leftovers that have gone bad; do not eat food that has been left in the refrigerator for too long; do not eat inferior cooked food, especially meat products with a bright red appearance.