Bacteria are ubiquitous, and many bacteria have their own specific functions, but some bacteria are called pathogenic bacteria and can cause diseases when they enter the body. Bacteria can survive in meat, poultry, seafood, egg products and dairy products containing protein and nutrients at room temperature (5 to 60 degrees Celsius), and pathogenic bacteria are invisible. Can't smell and can't eat it.
The potential for food poisoning can be eliminated by appropriate food handling, preservation and cooking steps. According to the Washington Disease Control (CDC) Control, 97% of food poisoning cases in the United States can be avoided through better food handling measures, such as proper food cooking, storage, and hygienic employee operations.
First, the safety preservation code:
Keeping low-temperature foods properly at low temperatures can reduce bacterial growth and the risk of cross-contamination. There are a few simple rules.
Properly package and store the meat on the bottom of the refrigerator to prevent meat juice from dripping onto other foods and package fresh meat, poultry meat and seafood separately.
Make sure that the temperature of the refrigerator is below 4 degrees Celsius and maintain the freezer temperature below -18 degrees Celsius.
Should be consumed within 2-3 days or frozen.
Unfreeze the frozen meat in the fridge or microwave; cook immediately after thawing.
Wash the surface of the refrigerator with hot soapy water.
Second, food safety regulations
Bacteria can spread through the following people, the surface of the cabinet, animals, raw foods, and cooked foods. These cross-contamination are a common source of food poisoning in the family. Observe the following basic principles to reduce cross-contamination:
Use different knives, plates, chopping boards or utensils to handle raw and cooked food; if the same appliance is used, it should be washed with soapy water and hot water before use; never use cooked meat on plates containing raw meat.
When pickling meat, seafood, and poultry, use covered non-metallic containers and place them in the refrigerator.
Before handling food, be sure to use warm soapy water; and wash all food contact surfaces with warm soapy water.
When you are ill or feel uncomfortable, ask others to handle the food.
Third, food safety regulations
Cooking is an important step in avoiding food poisoning. Bacteria can be quickly killed by high temperatures. Please remember:
Minced meat, sausage, roast pork, pork, and chicken should be cooked to a minimum of 75 degrees Celsius. The product center is no longer pink, and the gravy is transparent.
The steak and the whole broiler can be boiled for three minutes because bacteria only have the surface of the whole piece of meat; generally it is not recommended to eat very raw meat.
Cooked meat should be refrigerated immediately after consumption or refrigerated within 2 hours of cooking.
The remaining meat should be heated to above 75 degrees Celsius.