How to prevent bacterial food poisoning in summer?

As the temperature rises in summer, the reproduction and growth rate of most bacteria accelerates, especially the reproduction rate of bacteria in food increases. So, how should we prevent bacterial food poisoning in our daily life? Here are some introductions by food experts to attract everyone's attention!

1. Clean the raw materials thoroughly

If you soak dried ingredients or grow sprouts of vegetables at home, you should change the water regularly to avoid the growth of harmful bacteria. Animal food raw materials, plant food raw materials, and aquatic product raw materials should be washed multiple times with running clean water to remove bacteria remaining on the surface of the food raw materials and avoid the retention of contaminating bacteria.

2. Food should be cooked thoroughly

All raw foods should be thoroughly thawed before cooking, and the core temperature should reach 70°C during food processing. Food that has been stored for a long time should be thoroughly reheated to a core temperature of over 70°C before consumption to prevent the survival of bacteria in the food ingredients.

3. Store food properly

When cooked food is stored at temperatures between 10°C and 60°C, the storage time should not exceed 2 hours. The shelf life of food distributed for collective meals, whose center temperature is kept above 60°C (hot storage), should not exceed 4 hours after cooking; the shelf life of food, whose center temperature is kept below 10°C (refrigerated storage), should not exceed 24 hours after cooking.

4. Prevent cross contamination

The focus should be on preventing and controlling bacterial cross-contamination between food, food processing personnel, and the food production environment, tools, containers, equipment, and facilities, especially preventing cross-contamination between cooked food products and semi-finished products and food raw materials.