Sometimes when processing and preparing ingredients, a little bit less may lead to serious illness. Pathogenic bacteria such as Sandella can cause food poisoning in food that are not cooked properly! Foods containing botulinum toxin can cause trauma or even death in just a little bit. What are the key points to master when going out for a meal? The US CDC lists 10 error methods and solutions:
Error 1: Washing meat, chicken or hot chicken
Error causes: Cleaning raw meat, chicken, hot chicken or eggs will spread bacteria to the sink, flakes and other surfaces of the kitchen. These bacteria can be attached to other foods, such as salads or fruits.
Solution: Do not wash meat, chicken, hot chicken or eggs. Cook it thoroughly to kill harmful bacteria.
Error 2: Eat raw paste or raw noodles, including dried noodles, and other foods containing raw eggs or raw flour.
Error Cause: Uncooked flour and chicken eggs may contain melanobacteria, salmonia or other harmful bacteria.
Solution: Cook or bake flour and eggs in a thorough manner. Do not eat foods containing raw or undercooked eggs, such as half-cooked eggs, homemade egg sauce, egg wine. Do not eat raw (uncooked) noodles or batter containing flour or chicken eggs.
Error 3: Unsalting or marinating food on the kitchen surface
Reason for error: harmful bacteria will reproduce rapidly under room temperature.
Solution: Safely relieve food, including in the refrigerator, in cold water, using microwave ovens; and curing food in the refrigerator.
Error 4: No thoroughly cooked meat, chicken, hot chicken, seafood or chicken eggs
Error Cause: Undercooked food may contain pathogenic bacteria.
Solution: Use food temperature meter to ensure that the food is cooked and safe.
Error 5: When placing fruits and vegetables, do not wash them first. Reason for error: The peels of fruits and vegetables may be bacteria. When slicing or sucking the skin, bacteria can easily adhere to fruits and vegetables.
Solution: Even if you want to peel fruits and vegetables, you must wash them with flowing water. Wash hard fruits and vegetables such as melons, avocados and cucumbers with a clean vegetable brush. It is not recommended to use soap, washers or commercial product washers to clean fruits and vegetables. Don't use bleach or other disinfectant products on fruits and vegetables.
Error 6: Do not wash your hands
Reason for error: Bacteria on your hands can contaminate food.
Solution: Wash your hands in the correct way, wash your hands with soap and running water for 2 seconds. Wash your hands before, during and after preparing food; before eating, such as a shelf, and after helping your child change diapers.
Error 7: If it is a high-risk group for food poisoning, avoid risky food
Cause: Anyone may be food poisoning. But some people are more likely to get sick and suffer from serious diseases, including: adults 65 and older, children under 5 years old, people with health problems or taking drugs that reduce their ability to resist bacteria and diseases (weakened by the immune system), pregnant women, solutions: People who are prone to food poisoning should not eat them, including: undercooked or raw animal foods (such as meat, chicken, hot chicken, chicken eggs or seafood), raw or slightly cooked bean sprouts, unbacterized (raw) milk and juice.
Error 8: Put the cooked meat in the plate with raw meat
Error reason: The bacteria in the raw meat will spread to the cooked meat.
Solution: Raw and cooked meat should be used in different plates, and chicken, hot chicken and seafood should be the same.
Error 9: Taste or listen to the food directly and confirm whether it can still be eaten
Error reason: It is not recommended to use tasting to confirm the quality of the food, because as long as you eat a small amount, it will cause disease.
Solution: The best way is to check the shelf life of the packaging. If the validity period has passed, remember not to eat it again.
Error 10: Food is kept in room temperature for too long
Error reason: Put perishable food (including meat, chicken, hot chicken, seafood, chicken eggs, chopped fruits, rice and leftovers) outside the refrigerator for more than 2 hours or more, harmful bacteria will grow.
Solution: Put perishable food in the refrigerator within 2 hours, if placed at a temperature of more than 90° F (32.22° C), within 1 hour. It is OK to put hot food in the refrigerator, and it can be cooled quickly as long as it is divided to a small capacity.