● Fish: Heat for 4-5 minutes
Bacteria in cooked fish dishes multiply easily. The E. coli on them can double every 8 minutes at around 20°C, and within 5 to 6 hours, one bacterium can become a hundred million. Such a quantity is enough to make your stomach uncomfortable. Therefore, packed fish must be heated for 4-5 minutes. However, heating for too long will cause the high-quality protein, fish oil, and rich vitamins—nutrients beneficial to the human nervous system—to lose their nutritional value.
● Meat: Add some vinegar when heating
When reheating packed meat and animal products, it's best to add some vinegar. Because these foods contain relatively rich minerals, which will leach out with moisture when heated. By adding some vinegar during heating, these substances will combine with acetic acid to form calcium acetate, which not only enhances their nutritional value but also facilitates our body's absorption and utilization.
Coriander Fish Ball Soup
● Seafood: Add seasonings when heating
When heating shellfish and seafood, it's best to add some seasonings like wine, scallions, and ginger. This not only enhances the flavor but also has a certain bactericidal effect, killing the latent *Vibrio parahaemolyticus* and preventing gastrointestinal discomfort. Ginger, in traditional Chinese medicine, has the effect of sterilizing and detoxifying (especially from fish, shrimp, and crab).
● Starchy foods: Please finish within 4 hours
Packed starchy foods should be finished within 4 hours, as they are easily parasitized by *Staphylococcus*. The toxins from these bacteria are not broken down by high heat, so the problem of spoilage cannot be solved. Therefore, if you haven't finished them in a short time, do not eat them even if they don't appear spoiled on the outside.
Coriander fish ball soup