5 key points to prevent bacterial food poisoning

Most bacterial food poisoning is caused by eating food contaminated by bacteria. After eating, a large number of bacteria enter the human body and cause food poisoning. Foods that generally cause bacterial food poisoning include plant-based foods and animal-based foods, such as leftovers, soy products, fish, meat, dairy and egg products. Therefore, we must pay more attention to foods that are likely to cause bacterial food poisoning and develop good living habits. So, besides these, what else should we pay attention to?

The first is to avoid contamination , that is, to avoid cooked food from being contaminated by various pathogenic bacteria. Avoid contact between raw and cooked food, wash your hands frequently, disinfect your hands when you come into contact with food that you eat directly, keep food processing areas clean, and avoid contact between insects, rodents and other animals and food.

The second is to control the temperature, that is, to control the appropriate temperature to ensure that the microorganisms in the food are killed or the growth and reproduction of microorganisms are prevented. If heating food, the core temperature should reach above 70 degrees Celsius. When storing cooked food, keep it hot in time to keep the temperature above 60 degrees Celsius, or refrigerate it in time to keep the temperature below 10 degrees Celsius.

The third is to control the time, that is, to shorten the storage time of food as much as possible to not give microorganisms the opportunity to grow and multiply. Cooked food should be eaten as soon as possible; raw food should be used up as soon as possible.

The fourth is cleaning and disinfection, which is the main measure to prevent food contamination. All items that come into contact with food should be cleaned thoroughly, and all items that come into contact with food that is eaten directly should be disinfected in addition to being cleaned. Some vegetables and fruits that are eaten raw should also be washed and disinfected.

Fifth, control the processing volume. The amount of food processed should be consistent with the processing conditions. When the amount of food processed exceeds the capacity of the processing site and equipment, it is difficult to process it according to hygiene requirements, which can easily lead to food contamination and food poisoning.