Food Safety: How to eat at ease and eat at ease in summer?

First, the food safety knowledge that should pay attention during summer waterlogging

During the summer waterlogging disaster, high ambient air temperature, high air humidity, and the soaking of food with water, the food is easily contaminated, resulting in changes in food safety, nutrition, and sensory traits. This may reduce the nutritional value, sanitation quality and safety of foods and endanger human health.

Common sense of food hygiene that the public should pay attention to during a waterlogging disaster:

One is to control your hand. In summer, the temperature is high and the humidity is high. The pathogenic microorganisms reproduce rapidly. If the ventilation is not good, it is easy to breed mold. Food is also more susceptible to contamination. Therefore, we must pay attention to the frequent cleaning of hands, contact with waterlogged items, but also good hand disinfection.

The second is to manage your mouth. In summer, the body's appetite is often poor, and gastric secretion is also affected. It is particularly important to eat imported food.

1. Choose safe food and water. Clean raw materials with clean water before making food. Finished bulk foods that have been soaked in water, such as rice and flour, are no longer available for consumption. The leafy and rooted agricultural products that have been soaked in water for a short time can be reused after being washed repeatedly with fresh water. Do not use sewage to wash fruits and vegetables. Foods with spoilage, oil rancidity, moldy worms, uncleanness, or abnormal sensory traits must not be eaten. Drink boiled water or choose bottled drinking water.

2. Be cooked. It is very important to burn and cook thoroughly to kill microorganisms in food. When cooking conditions are limited, try not to eat raw food. The remaining meals must be thoroughly reheated and cooked before they can be eaten.

3. To do raw and cooked separately. The food is stored in the refrigerator, and it must be cooked and separated during cooking. The pools, cutting boards, knives, knives, baskets, and cutlery that are cleaned, cut, and served must also be separated from each other.

To maintain proper temperature storage foods. Foods that need to be stored for a long time (more than 2 hours) after cooking and before eating should be stored at temperatures above 60 °C or below 10 °C .

Second, drinking beer in summer needs to prevent accidents. Do not open the bottle cap with the corner of the chopsticks.

In midsummer, drinking a few bottles of beer is a popular way of refreshment. However, in the summer of the year, accidents caused by bursting of bottles often occur. The Consumers Association of Shaanxi Province issued relevant tips and suggested that consumers pay attention to safety when drinking beer in summer.

Consumers Association reminds consumers to check whether the bottle has a "B" sign when buying beer. According to the relevant national standards, the beer bottle recycling period is 2 years. When consumers purchase, they should pay attention to the bottle bottle manufacturer's mark and production date information, and check whether it exceeds the service life. In addition, when you buy beer, you must hold it gently to avoid impact and exposure under the hot sun. The beer that is taken out from the refrigerator is best left open for drinking after a few minutes.

In life, some people like to open their caps with their teeth, chopsticks, or table corners. Professionals say that this often causes severe vibration of the beer, which can cause huge pressure inside the bottle and cause explosions and injuries. Therefore, bottle openers are still needed.

Elimination and coordination reminded that when encountering a beer bottle explosion, consumers should also keep glass bottle fragments at the same time to provide evidence for future consumer rights protection.

Third, the preservation of summer leftovers coup, let you eat safe and secure

First, the leftovers are divided into two categories: vegetables, fish, meat and soy products.

Leftovers

No matter what kind of food, the longer it takes to put it at room temperature, the later it takes to put it in the refrigerator, the bigger the “base number” of the microorganisms, and the less safe it is after storage.

Into the refrigerator, the cooling rate is also very important. If the contents of the refrigerator are too full, the cooling effect is insufficient, or the size of the dishes is too large, the cold air intake speed is slow, put

If the dishes you enter are difficult to lower the temperature for a long time, it will also bring security risks.

1 , fish, meat, soy products - be careful of toxic microorganisms

Fish, meat and soy products only have the problem of microbial reproduction. The nitrite problem basically does not need to be considered.

Compared with fish, meat and soy products, soy products are more prone to decay. Their common trouble is the possibility of breeding dangerous pathogens, such as the horrible Clostridium botulinum. This bacteria can produce the world’s first poison “botulinum toxin”. Toxins can be destroyed after heating for more than 100 degrees for a few minutes, but it is very dangerous if there is no heat penetration.

2 , vegetables - careful nitrite

Everyone often says that it may produce harmful substances overnight. It is actually talking about vegetables. Because vegetables contain high levels of nitrite, bacterial activity may gradually turn into toxic nitrite during storage.

However, if it is only for one night in the refrigerator, the rise of this nitrite is far from reaching the level of food safety accidents. But no matter what, vegetable is not recommended to leave more than 24 hours, salad must be more careful.

3 , completely heated

It's okay to put the leftovers on the second meal, but it must be heated thoroughly. The so-called thorough heating is to heat the dish as a whole to 100 degrees and keep boiling for more than 3 minutes.

Meat heating: If the meat is large, be sure to boil and steam for longer, or chop the meat and reheat it.

It is a good idea to use a microwave to warm up the leftover food. It can make the inside of the food fully heated. However, in homes, it is often difficult to control the time for microwave heating, and it is also easy for food to splash into the interior of the microwave oven. You can consider using a microwave oven to heat for a minute or two so that the internal temperature of the food rises, and then use the pan to heat, or steaming on the steamer, it is easier to heat through. For leftovers that don't want too much soup, they can be heated by steaming or decoction.

Bean products heating: Compared to meat, soy products are more prone to spoilage, so they must be more concerned about when heating. It is not a pity to cook a few more minutes, because the vitamin content of tofu is very low, and its rich in protein and calcium, magnesium, etc. is not afraid of heat, heating will not significantly reduce the nutritional value.

Vegetable heating: vegetables are not suitable for long-term heating, you can consider using a steamer to steam, the heat transfer effect is better than direct heating with a pot, and less nutrient loss.

Special reminder: It is important to note that the dishes must not be heated repeatedly. If you know that the second meal of fish can not be eaten, it will only heat half, and the rest will still be put back into the depths of the refrigerator. Even some cooked foods and soy products can be directly divided into small boxes and frozen in the freezer.

Leftover recipes

People are very enthusiastic about eating new dishes; but eating the same dishes one at a time is obviously unpleasant. In many families, the housewife is gaining weight because she eats leftovers and loses her slim posture because her husband and children ignore the leftovers. In fact, in addition to vegetables, it is not difficult to refurbish the leftovers of fish and meat products. It is nothing more than to change the knife, add ingredients and change flavors.

For example, if there are some large pieces of meat left over, and one dish is too small, it can be cut into small pieces, accompanied by some scented vegetables, and made into vegetables. Such as adding parsley, onion, celery and the like, can make the fried pork slices become fragrant, attractive appetite, the family will certainly welcome as a new dish. For another example, the original meat is a teriyaki flavor. Now you can consider adding a little curry powder, adding some potato carrots, and transforming it into a curry flavor. You can also transform the leftovers into soups, such as leftover ribs and vegetables and dried noodles to make vegetable noodles with noodles ; the remaining tomato scrambled eggs with tomatoes, fungus and noodles are transformed into tomato miso soup and the like.

In this way, the leftovers will not be wasted, they will be cooked thoroughly enough when they are reheated, the safety will be guaranteed, and the family will be very happy to eat.

Fourth, summer food safety precautions

Common causes of food poisoning

(I) Common causes of bacterial food poisoning

1 , raw and cooked cross-contamination. If the cooked food or its holding container is contaminated by raw food raw materials or raw food raw materials contacted surfaces (such as containers, hands, operating tables, etc.).

2 , improper storage of food. If the cooked high-risk food is stored at a temperature between 10 °C and 60 °C for more than 2 hours, or perishable or semi-finished foods are stored at an inappropriate temperature for a long time.

3 , food has not been cooked thoroughly. Such as: insufficient time of baking food is not completely thawed before cooking and other food processing reasons when the center temperature does not reach 70 ℃.

4 , practitioners contaminated food. Employees suffering from infectious diseases or carriers are contaminated with food by hand contact.

5 , eat unheated raw food.

(b) Common causes of chemical food poisoning

1. Edible agricultural products used as raw materials for food are polluted by chemical toxic and hazardous substances or have a large dose of toxic pesticides or veterinary drugs before they are planted in the breeding or growing environment.

2. The food contains natural toxic substances, and the food processing process has not been removed. Such as soybean milk is not cooked so that the trypsin inhibitor is not completely removed, green beans processing time is not enough to make the saponin, etc. are not completely destroyed.

3. The food is contaminated by chemical toxic and harmful substances during the processing.

Food poisoning precautions

(a) Prevention principles and preventive measures for bacterial food poisoning.

To prevent bacterial food poisoning, measures should be taken in accordance with the three basic principles of “preventing food from bacterial contamination, controlling bacterial growth, and killing pathogens”. The key points are:

1 , to avoid pollution. That is to prevent the cooked food from being contaminated by various pathogenic bacteria. If raw foods are not allowed to come into contact with cooked foods, they should wash their hands frequently. When they come into contact with directly imported foods, they should also disinfect their hands and keep food processing operations clean, so that animals such as insects and rodents can avoid food contact.

2 , control the temperature. That is, the proper temperature is controlled to ensure that the microorganisms in the food are killed or the growth of microorganisms is prevented. If the food is heated, the center temperature should be above 70 °C . When storing cooked foods, heat shall be stored in time to maintain the food temperature above 60 °C , or be refrigerated in time to keep the temperature below 10 °C .

3 , control the time. That is to minimize the food storage time, do not give the opportunity for the growth of microorganisms. Cooked foods should be eaten as soon as possible; food ingredients should be used as soon as possible.

4 , cleaning and disinfection, which is the main measure to prevent food contamination. All items that come into contact with food should be cleaned. Any items that come into contact with direct-inlet foods should also be disinfected on a clean basis. Some raw vegetables and fruits should also be cleaned and disinfected.

5 , control the amount of food processing. Summer food processing volume should be controlled properly. Making too much food, it is difficult to process according to health requirements, can easily lead to food contamination, causing food poisoning.

(b) Preventive measures against chemical food poisoning

1 , pesticide-induced food poisoning. When vegetables are rough-processed, they are soaked in a food detergent (washing detergent) solution for 30 minutes and then rinsed . After cooking, they are then heated for 1 minute to remove most pesticides on the vegetable surface.

2 , soymilk caused food poisoning. When the raw milk is cooked, it will remove the upwelling foam, boil it and then keep it in boiling for about 5 minutes, and the trypsin inhibitor can be completely decomposed and destroyed. It should be noted that when the milk is heated to 80 °C , there will be many bubbles floating up, there is a "false boiling" phenomenon.

3 , food poisoning caused by green beans. When cooking, firstly add green beans into boiling water and boil for more than 10 minutes before frying.

Consumers dining out notes

Food poisoning focuses on prevention. Consumers must establish self-protection awareness and develop good food hygiene habits.

(1) Restaurants and hotels that have “Food Service Permits”, high integrity, cleanliness and hygiene should be selected for dining out, and relevant certificates such as requesting and storing of consumption bills should be taken care of.

(b) Wash hands before eating, use public chopsticks as much as possible, and promote a meal-sharing system.

(3) When dining, pay attention to distinguish the color of food, taste normal, whether there is foreign matter or odor.

(4) Do not eat foods containing toxic and harmful ingredients such as puffer fish and poisonous mushrooms, and do not eat foods of unknown origin.

(E) For raw oysters, sashimi and other high-protein fresh foods should first pay attention to observe the freshness, pay attention to control intake, avoid overeating, and should not be consumed with cold drinks at the same time.

(6) If food safety problems are discovered during the catering and consumption process, timely contact with the local food and drug supervision or health department, and keep relevant evidence such as questionable food samples and consumption bills.

Fifth, what should be noted in the summer food safety

1 , food

When we go out to eat, we should choose safe and hygienic restaurants. We must first look at whether restaurants have valid business licenses such as valid food hygiene licenses. If the restaurant is operated without a license, the health status cannot be guaranteed and the rights of the consumers are not protected. Then the hygiene status of the restaurant and the personal hygiene of the service personnel can be observed. The health of the staff can be used to judge the health of the restaurant. Happening.

When eating in the restaurant, try to share the meal as much as possible, use chopsticks, watch the food if there is foreign matter, whether it is deteriorating, try not to eat aquatic products.

If there is a food hygiene problem, you should protect the food in question and immediately negotiate with the head of the restaurant. To save invoices and other evidence, if there is a health problem, but also to save the case and test report and other relevant evidence.

If any food hygiene problems are found, they can report to the food safety supervision department of the district, county, or city in time. To avoid food poisoning caused by time delays, food poisoning should be immediately reported to the regulatory authorities. For timely investigation.

In the summer, it is necessary to pay attention to refrigerating the processed cooked food. The storage time of the cooked food at normal temperature should be controlled within 2 hours; for the refrigerated food, it should be completely reheated before eating.

Consumers and friends all like to eat cold vegetables in the summer, and the processed fruits and vegetables must be washed and disinfected. In the summer season, due to more pests and diseases, the use of pesticides in vegetables is relatively increased. Tests have shown that soaking for 30 minutes and then rinsing can remove 30% of the pesticides on vegetables. If it is heated for 1 minute, it can be reduced by 80% . However, the soaking time should not be more than half an hour, otherwise it is perishable.

2. Drinks

Cold drinks, beverages and other foods are the best-selling foods of the summer season. From the inspections in recent years, the qualified rate of products of regular manufacturers has reached more than 95 %. Therefore, the purchase of cold drinks, beverages must purchase a complete logo, good sense of regular manufacturers of products, do not buy unlicensed stalls, "three no" products. After adding enough water, do not eat too much cold beverages or beverages, because high temperatures cause most of the body's visceral blood vessels to be in a state of relaxation. After eating a large amount of cold drinks, it will cause blood vessels to shrink rapidly or even become paralyzed, easily causing abdominal pain, diarrhea, etc. symptom.

For summer drinks, we prefer our traditional green tea drinks or honeysuckle, chrysanthemum and other herbal teas. These beverages have the effects of clearing away heat and producing fluid, quenching heat and quenching the thirst, clearing away diuretic, refreshing eyesight, anti-cancer effects and anti-dental caries function. The most convenient and affordable, or traditional folk bean soup. Mung bean is sweet, cool, rich in protein, phospholipids, carotene, riboflavin, niacin, etc., beneficial gas, in addition to heat toxic wind function, not only to improve water and heat, heat detoxification, spleen and diarrhea have excellent function, and has The role of rheumatism treatment. Then there is the same popular sour plum soup. It is sour and sour. It has an antibacterial effect. It can not only relieve the thirst, stop thirst, and astringe the body fluid. It is also hot and thirsty for the heat, thirsty, and long-term discharge. The dysentery and blood in the stool also have a certain therapeutic effect.

3 , supplement nutrition

In summer, you should eat light, soft and easily digestible foods, and eat less fatty and spicy foods. Food therapy is called Qingbu. Because light foods can play the role of heat, fire, sweat, rehydration. It can also increase appetite and supplement its nutrition.

From the perspective of heat and nutrition, light foods generally fall into three categories: First, protein-rich fish, lean meat, eggs, milk and legumes. Under high temperature conditions, the decomposition of human tissue protein increases and excretion increases, so protein intake should be increased. The second is light porridge. Eating porridge in summer is different from winter, so you should eat more mung bean porridge, red bean porridge, tea porridge, lily porridge, lotus porridge, and lotus glutinous rice porridge. The third is fresh fruits and vegetables rich in various vitamins. Summer requirement ordinary standards of human vitamin is higher than l times. Fresh vegetables and summer ripe fruits contain a lot of vitamins. For example, tomatoes are called "natural vitamin warehouses," and nectarines are also very high in vitamin content. There are other vegetables and fruits that can eat more.

Add some bitter food. The alkaloids contained in bitter foods have pharmacological effects such as relieving summer heat, promoting blood circulation, and relaxing blood vessels. Eat a bitter gourd, bitter herbs, and bitter foods such as beer, tea, coffee, cocoa, etc. on a hot day, not only can clear the heart trouble, refreshing and refreshing, and can increase appetite, spleen and stomach.

In addition to the bitter taste of summer, you should eat more vegetables and spices with anti-inflammatory and antiseptic properties. For example, you can eat more garlic. Folk slang: The garlic is listed and the pharmacy is closed. It is still very reasonable. In the seasoning, vinegar has a strong bactericidal effect, but also conducive to Sheng Jin appetizers, to help digestion, summer diet can not be less seasoning.

Also, pay attention to supplemental salt and vitamins, due to excessive sweating, a large number of sodium chloride loss, it should pay attention to supplement the water while adding salt, drink some salt water every day, in order to maintain the body's water and electrolyte metabolism balance and osmotic pressure is relatively stable .

Sixth, children's summer diet safety

Summer high temperatures, sweating, drinking water, stomach acid is easily diluted, decreased secretion of digestive juices, weakened digestive function leads to loss of appetite, coupled with hot people eat cold foods cause gastrointestinal disorders or due to unclean food easily lead to Gastrointestinal discomfort, and even food poisoning, so summer diet is light, bitter cold, nutritious, easy to digest food is better, pay attention to the spleen and stomach, promote digestion and absorption, but also can promote appetite, so you can achieve health care purpose.

As the temperature rises, young children learn and play in a hot environment, the metabolism will increase, and the nutrient consumption will increase. In addition, due to a lot of sweating in the heat, nutrients can easily be lost in the sweat. At the same time, there is a phenomenon of not eating well. In this way, children's reduced appetite and poor digestion and absorption limit the intake of nutrients. Because of the hot weather, people's appetite decreases, especially when children drink too much water, like to eat cold drinks, it is more likely to cause loss of appetite, poor appetite, often can not reach the body's nutritional needs. In order to resolve this contradiction, we must first choose nutritious foods such as soya milk, milk, lean meat, fish, eggs, grains, vegetables, fruits, etc., and distribute them reasonably in a three meals or four meals a day meal. Cooking should pay attention to maintaining color, smell, taste, style should be diversified, the color should be delicious, light and refreshing taste, not too greasy, so as to cause children's appetite, eat more, eat well, to ensure adequate nutrition.

1. Reasonably add water. Summer sweating more, more water loss in the body should pay attention to timely supplements, can be given to children to drink green bean soup, you can heat and heat antipyretic.

2. Appropriate supplemental salt. With more sweating and more water loss in the body, salt loss is also faster. Therefore, when supplementing moisture, salt should be properly supplemented.

3. Reasonably eat fruit. Should eat some fruits and vegetables with summer heat, such as watermelon, tomatoes, melon, etc. ( tomatoes contain about 29mg of vitamin C per 100g , eat 2 tomatoes a day , you can meet the body 's needs of vitamin C and minerals ) .

4. Reasonably supplement protein. Protein is the most important nutrient to ensure the growth and development of children. Therefore, in the summer when the appetite of children is reduced, we must pay attention to ensure the intake of protein, such as eggs, milk and so on.

5. The diet should be hygienic. Food should be fresh, clean, do not eat spoiled foods, diet should be regularly quantified, reduce the burden on the stomach and gastrointestinal, not eat cold, greasy and indigestible things.

The information in this article comes from the Internet and was reorganized and edited by China Rescue Equipment Network.