Can cold dishes be eaten with peace of mind?

Jiangnan Metropolis News reporter Chen Yang reported: The weather is hot, refreshing cold vegetables, hot and sour raw pickled, and take the opportunity to seize the C position of the dining table. How to ensure the safety of cold food and raw food? Recently, experts from the Food Sample Inspection Office of the Jiangxi Provincial Market Supervision Bureau reminded that the garlic and liquor in cold dishes and raw marinated seasonings cannot completely kill the germs. The cold dishes should not be stored in the refrigerator for a long time. The crowd is susceptible to microorganisms and should not eat cold dishes.

Garlic and wine cannot be completely sterilized

The staff of the Food Sample Inspection Office of the Provincial Market Supervision Bureau said that many consumers believe that the garlic and liquor in cold dishes and raw seasoning can kill the germs without having to worry about the risk of infection, especially the raw pickled after a long wine system. There is no pathogenic caused by bacteria, parasites, etc. but it is not the truth.

The main ingredient of garlic has macroscopic effects is garlic, and its content is 6-9.3 g/kg, while the content of cold dishes or garlic in raw pickled is far from germination concentration. As a seasoning in raw pickled, the concentration of alcohol after adding raw pickled is much smaller than the general medical alcohol. Another experiment shows that for 48 hours with wine, liver absorbers can still survive. Therefore, if the concentration and soaking time of liquor do not meet the standards, there is still a greater risk of raw pickled food.

Cool dishes raw pickled potential food safety hazards

In addition, there are a variety of safety hazards in raw and pickled foods of cold dishes. If the processing process is brought into pollution, cold dishes are cold processing foods. During the preparation process, the environment, kitchen utensils and bacteria on the hands may contaminate food; Plouts, if the store does not have independent cold food treatment venues, it is difficult to fully separate raw and risk when preparing cold dishes, and it is easy to cross pollution; without heating the risks of existence, cold dishes are generally not cooked and sterilized by high temperature before eating. Gyela, wax -like Bacillus, Salmonella and other food -oriented pathogenic bacteria pollution; virus and parasitic risk, except for some bacteria, some intestinal viruses and parasites are also daunting.

Pay attention to buying cold dishes raw and pickling

Citizens should pay attention when buying cold dishes. Whether it is food or take -out, they should choose to buy cold dishes with cold food food production and sale conditions and licenses. Summer temperature is high. If you order cold dishes takeaway, you can choose a more close -up and short -term catering unit. Do not store it at room temperature for a long time to prevent cold dishes from deteriorating. The color is darker and deep, smells very fishy, ​​and tastes particularly salty and fleshy.

Homemade cold dishes are "particular"

The staff of the Food Sample Inspection Office of the Provincial Market Supervision Bureau said that the dishes suitable for raw foods include cucumber, tomatoes, purple cabbage, radish, etc. After washing, they can be used directly. The dishes that are suitable for stir -fed after watering include the cross flowers, such as broccoli, cauliflower, etc., which are easier to chew and digest after simmering; vegetables containing a large amount of oxalic acid, such as spinach, bamboo shoots, white white, etc. , To enhance the taste and avoid affecting the absorption of calcium. Before dealing with cold dishes, kitchenware should be fully cleaned and disinfected.

Cool dishes should not be stored in the refrigerator for a long time

The staff of the Food Sample Inspection Office of the Provincial Market Supervision Bureau reminds consumers that cold dishes should be purchased in moderation. It is not suitable for long -term stored in the refrigerator. The refrigerator is only delaying bacteria growth but cannot kill bacteria. Consumers with gastrointestinal discomfort are not suitable for cold dishes. Although cold dishes can preserve the nutrition of the dishes to the greatest extent, because of their low degree of cooked system, the texture is hard, it is not easy to digest. The elderly, children, and pregnant women are susceptible to microorganisms such as microorganisms and should not eat cold dishes.

Editor on duty: Xiao Linqi

Duty review: Fan Junjie

Editor -in -chief: Zhu Xiaohui

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