1. Packaged food should be completely cooled before being placed in the refrigerator.
This is because when hot food is suddenly placed in a low-temperature environment, the center of the food is prone to spoilage. Furthermore, the heat from the food will cause water vapor to condense, promoting the growth of mold, which can lead to spoilage of all food in the refrigerator.
2. Packaged food must be reheated.
Food taken out of the refrigerator must be reheated. This is because the refrigerator's temperature only inhibits bacterial growth; it does not kill them completely. If you do not heat the food before eating, it can cause discomfort, such as dysentery or diarrhea.
3. Leftovers should not be stored for too long.
The storage time for leftovers should ideally not span more than one meal—for example, leftovers from breakfast should be eaten at lunch, and leftovers from lunch should be eaten at dinner. It is best to consume them within 5-6 hours. This is because, under normal circumstances, high temperatures of 100°C can kill certain bacteria, viruses, and parasites within minutes. However, if food is stored for too long, bacteria in the food will release chemical toxins, which cannot be destroyed by heating.
Properly handling leftover food is very important. Of course, the best approach is to avoid leftovers by cooking just the right amount. If there are leftovers, they should be spread out to cool and stored in a ventilated, cool, and clean place to avoid contamination.
4. Vegetarian dishes are not suitable for taking home.
This is because vegetarian dishes are typically prepared with less salt. When these dishes are left in a warm environment for an extended period, bacteria in the food multiply rapidly. Under the action of bacteria, nitrates in the vegetables are reduced to nitrites. Nitrites can easily react with amines in nature to form nitrosamines, which are potent carcinogens. If we consume leftover vegetables long-term, it is detrimental to our health. For instance, the risk of developing stomach cancer is higher for those who frequently consume pickled foods.
When leftover vegetables are salted for a long time and then repeatedly heated, the salt on the surface can convert into nitrites, which can easily lead to poisoning... Be careful, taking home leftovers can be harmful.