Food poisoning has a huge impact on the body, so you should pay attention to protection in daily life. Generally speaking, the following five foods are most likely to cause food poisoning.
1. Expired, spoiled and smelly food, especially dairy products and meat products that have been stored for too long;
2. Rotten Chinese cabbage leaves Contains more nitrates;
3. Sprouted potatoes;
4. Unprocessed soy milk. What needs to be reminded in particular is that foam will appear after soy milk is heated to a certain extent, which does not mean that it has been cooked. It should be heated for 5 to 10 minutes until the foam disappears before drinking;
5 .Develop good hygiene habits and wash hands before meals and after using the toilet. Don\’t be lazy and think it\’s nothing, but the bacteria and even harmful substances on your hands before meals may invade your body;
6. Don\’t be greedy for cheap and buy food from unlicensed vendors and three-no food. These foods themselves are problematic, so don’t cause unnecessary harm to yourself;
7. Some foods must be cooked before they can be eaten, such as lentils and fungi, which must also be cooked for a longer time. When eating, do not drink water that is not pure;
8. Arrange your diet reasonably, mix meat and vegetables, and do not overeat, let alone drink alcohol. Living and eating habits are the number one enemy of food poisoning.
To prevent food poisoning, the temperature of the refrigerator compartment should be kept below 10°C. Do not eat cooked meat and marinated poultry products that have been taken out of the refrigerator for more than 2 hours; frozen meat and poultry , should be thawed thoroughly before cooking, and then heated and cooked thoroughly evenly; thawed poultry and fish should not be stored again, and the shelf life of canned foods such as fish and meat should not exceed one year.
In addition, the following four situations are often encountered in our daily life and should be avoided. 1. \”Tasty food can be eaten as long as it is boiled for a few times.\” In fact, many bacteria are resistant to high temperatures. Even if some bacteria are killed by high temperatures, the toxins produced still remain in the food. Therefore, there is still a risk of poisoning if the stale food is eaten after cooking.
2. \”Bacteria are afraid of salt, so bacon and pickled fish are very safe and do not need to be sterilized.\” Not all bacteria are afraid of salt. Therefore, pickled foods also have hidden dangers, and strict disinfection is still necessary. .
3. \”Frozen food has no bacteria.\” Freezing can deactivate many bacteria, but there are also bacteria that specialize in surviving and multiplying at low temperatures, so you should not be careless when eating frozen food.
4. “As long as food is boiled, it can achieve the purpose of sterilization and disease prevention.of. \”This is only half correct, because some toxins cannot be destroyed by heating alone. In addition, toxic substances such as solanine in sprouted or immature potatoes and aflatoxin in oil cannot be removed by high temperature. The only way is to throw it away and not eat it.
