In response to misconceptions some people have about food disinfection, experts from the Dalian Food and Drug Administration have pointed out four common pitfalls to avoid.
Misconception 1: Food that smells bad can be eaten after being boiled. This is incorrect because some bacteria can withstand high temperatures. For example, the *Clostridium botulinum* bacteria, which can damage the human central nervous system, its spores can survive for more than 5 hours in boiling water at 100°C. Although some bacteria are killed, the toxins they produce while multiplying, or the toxins from the dead bacteria themselves, cannot be completely destroyed by boiling. Therefore, even if spoiled food is steamed or boiled, it can still cause food poisoning.
Misconception 2: Bacteria are afraid of salt, so salted meat and pickled fish do not need to be disinfected. This is also wrong. The *Salmonella* bacteria, which can cause gastroenteritis, can survive for months in meat with a salt content as high as 10% to 15%. It requires boiling for 30 minutes to kill it completely. Therefore, when consuming preserved foods, one should not be complacent and must ensure they are properly disinfected.
Misconception 3: Frozen food has no bacteria. The number of bacteria is countless and varied; some are resistant to high temperatures and high salt concentrations, while others are specialized in surviving and reproducing in low temperatures. For instance, *Vibrio parahaemolyticus*, a bacterium that can cause severe diarrhea and dehydration in humans, can survive in protein at -20°C for up to 11 weeks. Therefore, when eating frozen food, one should not be careless and must ensure it is thoroughly cooked.
Misconception 4: Food can be disinfected and sterilized just by boiling. This statement is only half correct. Food poisoning can be divided into two main types: biological and chemical. Biological poisoning mainly refers to food contaminated by bacteria, viruses, and other microorganisms, such as mold in spoiled food. This type of food can be disinfected by high-temperature steaming or boiling, and even if a small amount of toxin remains, it will not cause serious harm. However, chemical poisoning cannot be prevented by high-temperature treatment. In some cases, boiling can even increase the concentration of toxins. For example, toxic nitrites produced in rotten cabbage can cause severe poisoning if consumed. Furthermore, toxins like solanine in sprouted and unripe potatoes cannot be neutralized by high temperatures.