Only when the central temperature of food is above 71℃ can microorganisms be killed.

Food should be cooked thoroughly, especially meat, poultry, eggs and seafood. Foods such as soup and pot should be boiled to ensure that it reaches 71℃. The juice of meat and poultry should be clear, not reddish, and it is best to use a thermometer.

Reheat cooked food thoroughly.

(Note: Proper cooking can kill almost all dangerous microorganisms. Studies show that cooking food at 71℃ can help ensure safe eating. Foods that need special attention include minced meat, barbecue, large pieces of meat and whole poultry.)

For ready-to-eat products, it is enough to meet the above requirements, but for products with a certain shelf life, it is necessary to analyze and determine the sterilization conditions and poultry. For example, the sterilization conditions of canned products, high-acid canned food and low-acid canned food are different, and the low-acid canned meat needs to be kept at 1.21℃ for a period of time to kill Clostridium botulinum.