1, improper food preservation is easy to rot.
May 5- 10/October is the peak period of food or food poisoning. Because of the high temperature and humidity environment in Taiwan Province and the fact that most foods are rich in carbohydrates, protein and other nutrients as the necessary nutrients for the growth of various bacteria, and the food, acid value, time, temperature, oxygen and moisture meet the growth conditions of bacteria, the bacterial reproduction speed is accelerated, and the food is more prone to spoilage if it is not carefully preserved.
2. How to prevent food poisoning in summer?
To prevent the occurrence of food poisoning, it is necessary to pay more attention to the control of temperature and storage conditions in food or food preservation. Avoid the dangerous temperature zone of food. About 5~60℃ is a dangerous temperature zone for food, and many bacteria are most suitable for rapid growth in this temperature range. Special attention should be paid to temperature control in the conditioning and preservation of ingredients or foods, such as hot food and cold food. Heating part, heating at 63℃ for 30 minutes or heating at 72℃ for 15 minutes, and maintaining the food center temperature above 65℃; Cold storage below 5℃ can inhibit the growth of pathogenic bacteria; The pathogen can't reproduce below freezing-18℃.
3. How long can cooked food last in summer?
1, observe the 2-4 hour rule. Cooked food should not exceed 2 hours at room temperature, and should be eaten as soon as possible or stored in cold storage; If the cooked food is over 4 hours at room temperature, it is suggested that it should be fully heated or directly discarded before eating.
2. Remember the food preservation time. Rice food should be stored in a cool place, and the storage period is about 1 week ~3 months. Rhizomes such as sweet potatoes should be stored in a cool place or at the bottom of the refrigerator. Fish and meat should be packed properly and then refrigerated or frozen. The refrigeration time of fish is1~ 2 days, the refrigeration time is1~ 2 months, the eggs are wiped clean and refrigerated 15 days, the soybean products are stored like dried bean curd for about 3 days, the traditional tofu for about 5~7 days, and the boxed tofu for about 30~45 days.
3, the whole package of uncooked raw rice is generally recommended to be placed in a cool place at room temperature. The remaining honey after opening can be stored in the refrigerator, and the soup cooked by DIY, such as mung bean, red bean, coix seed, aiyu or Xiancao, and soybean milk can be stored in the refrigerator for about 2-3 days.
4, fruits and vegetables for 3 ~ 5 days, green leafy vegetables refrigerated for 5 days; Dairy products are completely eaten after being refrigerated for 5 ~10 days; Oils and fats should be stored in a dry and cool place, and it is recommended to mark the opening date after opening. Used oil should be stored separately and cannot be poured into new oil to keep the oil fresh.
4. Pay attention to food preservation in summer.
1, avoid cross-contamination of raw and cooked food. Food refrigeration should put cooked food on the top floor and raw food on the bottom floor to avoid cross-contamination.
2. Maintain a good sanitary environment. No matter the storage environment or hands, bacteria will pollute food and spread from raw food to cooked food.
3. The cold storage and freezing environment of food should be kept clean and cleaned regularly. Before preparing food, hands should be thoroughly washed, gloves and masks should be worn to avoid the pollution of food or ingredients due to droplets, unclean hands or wounds, which will affect food preservation and produce food poisoning risks.
5, the method of food preservation
● A large piece of fresh meat, if it is to be eaten for a long time, should be divided into small pieces, wrapped in plastic bags or aluminum foil paper according to each dosage, put in the freezer, thaw one bag at a time when eating, and can be preserved for half a year. If you buy minced meat, sliced meat or pieces of meat, you can only keep it for 1~3 months.
● Frozen meat Frozen meat packaged with plastic wrap can only delay the growth and reproduction of some bacteria if it is kept at -2~5 degrees Celsius, and the storage period is 2~3 days.
● Frozen meat Frozen meat and frozen meat should be treated separately. The bought frozen meat should be put into the freezer immediately. If you can't use it up after thawing and put it back in the freezer, it will easily cause pollution, the gravy will be lost and the shelf life will be shortened accordingly.
● Processed meat sausages, canned sausages, dried meat and other meat products should be put in the refrigerator after being bought back, and then opened when eating. If you can't eat it all at once, you should wrap it in a plastic bag and put it back in the refrigerator. If you put it in the freezer, you should eat it within two months.
● Canned meat Generally, canned meat can be stored at room temperature before it is opened, but after the can is opened, the rest should be poured into a bowl, covered with plastic wrap and put into the refrigerator freezer. The storage time of canned meat floss or preserved meat is about 10 days after opening, and the leftovers after opening should still be covered tightly to avoid dampness and mildew.
Cooked meat can last for 5 days in the freezer and 2~3 weeks in the freezer. When storing, it should be packed with marinade and frozen to avoid drying and hardening.
The size and shape of meat are closely related to its storage period. After slicing and dicing, there are more chances of contact with air and it is more likely to deteriorate. That is to say, the storage time of large and thick-cut meat is longer than that of thin and minced meat, and the shelf life of minced meat is the shortest.