The common misconceptions about food hygiene are as follows:

1. Be lively and enjoy dinner: On holidays, most people like to "grab a meal" in restaurants in twos and threes, or have dinner with relatives and friends at home, which is lively and convenient for exchanging feelings. This is not healthy and does not conform to food hygiene, especially in this extraordinary period, and it is best to implement a separate meal system. The practice of sharing meals is the responsibility and respect for others and their own lives and health.

2. Wrap food in white paper: Some people like to wrap food in white paper because it looks clean. But in fact, in the production process of white paper, many bleaching agents and corrosive chemical raw materials will be added. Although the pulp is washed and filtered, it still contains many chemical components, which will pollute food. As for using newspapers to wrap food, it is even more undesirable, because when printing newspapers, a lot of ink or other toxic substances will be used, which is extremely harmful to human body.

3. Disinfect the dishes and chopsticks with wine: Some people often use white wine to wipe the dishes and chopsticks, thinking that this can achieve the purpose of disinfection. As everyone knows, the alcohol used for disinfection in medicine is 75, while the alcohol content of general liquor is mostly below 56, and liquor is different from medical alcohol after all. Therefore, wiping bowls and chopsticks with white wine can't achieve the purpose of disinfection at all.

4. The dishcloth is not cleaned in time: Experiments show that you will be surprised by the number of bacteria growing after using a brand-new dishcloth at home for a week; If you are in a restaurant or food stall, the situation will be even worse. Therefore, before wiping the table with a rag, it should be thoroughly cleaned. The dishcloth should be boiled and disinfected with boiling water every three or four days to avoid the harm to health caused by improper use of the dishcloth.

How to identify milk food

Milk and its products are ideal foods for the elderly, women, children and patients, but they are easily spoiled. Identification of the hygienic quality of milk and dairy products can be carried out in the following ways.

fresh milk: a uniform suspension with normal sensory properties of white or slightly yellow, without clots and impurities, with a slightly sweet and unique aroma of fresh milk. If it is found that the color of the milk turns gray, yellow or red, and it has a sour taste, it means that the milk has gone bad and can't be drunk.

milk powder: the normal sensory characteristics should be light yellow and powdery, with small and uniform particles, and no quick condensation and peculiar smell. When purchasing milk powder, you should check whether the packaging is tight, because when it is not tight, milk powder is easy to deliquesce. In addition, we should pay attention to the shelf life, and the hygienic quality of expired milk powder is not guaranteed.

sour milk: normal sour milk, with the same color as fresh milk, dense, firm and uniform clots, pure and fragrant lactic acid smell and no bubbles. When the color and taste of milk change, the clot melts and a large amount of whey precipitates, it means that milk has deteriorated and should be discarded and cannot be drunk.

sweetened condensed milk and evaporated milk: normal sweetened condensed milk and evaporated milk are light yellow, with sweet taste, and when poured out, the emulsion flows down in a linear or ribbon shape. If clots, mildew spots, fat floating and peculiar smell are found, it means that its sanitary quality is poor and it cannot be eaten.

11, the processed food is contaminated.