Improper Diet Can Lead to Poisoning: 8 Rules to Prevent Food Poisoning
Introduction: We all know that "illnesses enter through the mouth," so diet is crucial for everyone. A momentary lapse in hygiene can cause mild gastrointestinal discomfort or, in severe cases, food poisoning. Preventing food poisoning starts with small things in daily life. Our health section introduces 8 ways to prevent food poisoning!
Three meals a day are essential for everyone, but without paying attention to food hygiene, consuming expired or spoiled food can lead to food poisoning. Food poisoning is an acute poisoning disease caused by consuming substances harmful to the human body, usually occurring without one's knowledge. How can we prevent food poisoning?
1. Ensure the freshness of ingredients
Choose fresh and safe foods and food ingredients. Do not buy or eat spoiled, expired, or unidentified foods. Do not eat foods made from ingredients that may contain toxic or harmful substances, such as sprouted potatoes, wild mushrooms, or pufferfish.
2. Develop good hygiene habits
Individuals should develop good hygiene habits, such as washing hands before meals and after using the toilet. When it's inconvenient to wash hands while out, be sure to use alcohol cotton or disinfectant wipes to clean them.
3. Store food properly
Store food in sealed containers. Keep raw and cooked foods separate, and do not mix fresh and leftover foods. Pre-cooked foods and leftovers that need to be preserved should be stored at temperatures above 60°C or below 10°C.
4. Handling of seafood
Seafood must be cooked correctly—stir-fried or thoroughly cooked. For raw seafood, wash it well and eat it with vinegar, which can help prevent food poisoning.
5. Shopping for food
When purchasing food, choose from supermarkets or stores of a certain scale with a good reputation and strict quality control. Do not buy food from street vendors or unlicensed stalls to ensure the hygiene and safety of food ingredients. When selecting food, check the manufacturer's name, address, production date, and shelf life. Do not buy "three-no" products (without production date, shelf life, or manufacturer information) or food with abnormal sensory properties.
6. Cooking utensils
Cooking utensils, knives, and cloths must be kept clean and hygienic. Utensils for handling raw and cooked foods should be used separately. When processing and storing food, always keep raw and cooked items separate.
7. Eat cooked food as soon as possible
When cooked food cools to room temperature, microorganisms begin to multiply. The longer it is left, the greater the risk. From a safety perspective, food should be eaten immediately after it is cooked. In summer and autumn, it should not be left at room temperature for more than 4 hours. Leftover cooked food must be reheated before eating, and the reheating temperature should reach at least 70°C.
8. Always keep the kitchen clean
The kitchen should have appropriate facilities for ventilation, refrigeration, washing, disinfection, and sewage disposal, and its layout should be reasonable to prevent cross-contamination during processing. The kitchen should be kept clean, and the surfaces of all utensils used for food preparation must be kept clean.