Summer is hot with high temperatures. If leftovers are left out for too long and not reheated thoroughly to a high temperature before eating, it can easily cause bacterial food poisoning. So, how can we prevent food poisoning? The editor will provide a detailed explanation below.
(I) Thoroughly wash ingredients
If you have soaked dried ingredients or grown sprouts at home, you should change the water regularly to prevent the growth of harmful bacteria. For animal-based, plant-based, and aquatic food ingredients, they should be washed multiple times with flowing clean water to remove bacteria on the surface of the ingredients and avoid leaving behind contaminating bacteria.
(II) Cook food thoroughly
All raw foods should be completely thawed before cooking. The center temperature of the food during processing should reach 70°C. Foods that have been stored for a long time should be thoroughly reheated to a center temperature of above 70°C before consumption to prevent bacteria from surviving in the food ingredients.
(III) Store food properly
When cooked food is stored at temperatures between 10°C and 60°C, the storage time should not exceed 2 hours. For centrally distributed meals for group dining, if the center temperature of the food is kept above 60°C (hot-held), its shelf life should not exceed 4 hours after cooking. For foods kept at a center temperature below 10°C (refrigerated), the shelf life should not exceed 24 hours after cooking.
(IV) Prevent cross-contamination
It is crucial to prevent bacterial cross-contamination among food, food handlers, and the food preparation environment, including tools, containers, equipment, and facilities. Special attention should be paid to preventing cross-contamination between cooked foods, semi-finished products, and raw food ingredients.