BR most people
, Regardless of raw and cooked, and still eat the rest, all stuffed into the refrigerator. That have low temperature, the absolute risk of. In fact, the refrigerator of food hygiene very "insurance", contrary to facilitate a variety of bacterial survival and reproduction of place.
BR A misunderstanding: the refrigerator to kill germs?
BR Too many consumers believe that preservation of the refrigerator, sterilizing function, the refrigerator as food safe. Refrigeration is not completely frozen to death in fact bacteria, so the refrigerator can extend food shelf life relative. In general, the refrigerator freezer temperature should be lower than 10 , at this temperature is very slow rate of microbial growth, but over time, food will spoil. Freezing conditions, it is also relatively strong in will freeze some bacteria will survive. So, from another point of view, fridge, if not disinfected regularly, it will be of some bacteria "hotbed."
BR Inhibition is not equal to sterilization, the market nowadays
Called a "bactericidal" effect of the fridge, only the inside of the refrigerator, partitions, or the handle, with a number of antibacterial material, to a certain extent, inhibitory effect, but not kill, do not touch the inner wall of the refrigerator site without additional effect.
BR Misunderstanding 2: put the freezer no matter how long things have not degenerate?
BR We all believe that the refrigerator is used to prevent food spoilage, especially in the freezer, of course, food can be stored longer. So always bristle freezer. Is that true?
BR Home refrigerator freezer temperature is generally about minus 18 , the temperature is kept within a certain time only food flavor, nutrients and freshness, but it can not prevent the loss of nutrition and food quality deterioration. Some meat products for more than 2 months, in which the protein will break down the toxins.
BR In addition, many people used to put frozen meat on the air, slowly thaw, this will cause the surface thaw some meat microbial breeding fast. Suggested
Thaw, or the first time after the meat out on the refrigerator.
BR Misunderstanding 3: fresh fruits and vegetables into the fridge can be fresh?
BR Some fruits and vegetables fresh for the fridge, and some does not. Bananas into the fridge but more black; tomatoes up for a long time, but also white students. Our vegetables are fresh to identify only by appearance, but generally speaking, nutrient-rich leafy vegetables stored in the refrigerator, preferably not more than 3 days.
BR Stored for too long if the fruits and vegetables, vitamin degradation occurs, such as vitamin c, carotenoids reduce and may even cause vitamin c disappeared completely. At the same time, which will increase harmful nitrite concentration, nitrite is a carcinogen, with the incidence of gastric cancer are closely related.
Refrigerator flavors, use a period of time, once inside the clean to avoid accumulation of dirt, the breeding of bacteria. Cut off before cleaning
With a tableware washing detergent, wipe clean, washed or dry. Agent with a tea or smoke flavor into the box odor absorption.
Do not put down or long-term, or breed bacteria, leading to deformation, resulting in poor lubrication, corrosion and other defects affecting the refrigerator life. I am an expert from China B2B Market, usually analyzes all kind of industries situation, such as microtek flatbed scanners , wand barcode scanner.
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