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The eating food is not only healthy, the security is equally important. Food disinfection is a common practice to ensure food safety, but people often make some mistakes on the disinfection of food. The first mistake: for the food with corrupt taste, as long as steam and cook it again, you can continue to eat. In the bad food, there are many bacteria which can bear the high temperature, so some of the leftovers after heated still cause the risk of food poisoning. In other cases, although the bacteria are killed, the toxins produced by the bacteria multiplying in the food, or the toxins of the dead bacteria itself cannot be destroyed completely. Therefore, we should throw away the bad food resolutely. The second mistake: bacteria are afraid of salt, so the salted fish, cold meat and food would not have to be disinfected. In fact, there is a gastrointestinal pathogenic salmonella which can survive for several months in the high salt content of meat; a bacterium in the widespread seafood also like the high-salt environment, it is also vulnerable to the growth and reproduction in the environment of high temperature and high humidity in the cold meat and food, once the salt meat food be contaminated, just 2-3 hours, the number of bacteria will be able to meet the people the extent of food poisoning. Therefore, preserved foods before consumption need to go through rigorous high-temperature sterilization. The third mistake: frozen food has no bacteria. Many bacteria do not die under the refrigerated and frozen conditions, and some bacteria like to live at low temperatures, and reproduce. For example, the halophilic bacteria can make people have severe diarrhea and dehydration, and they can survive as long as 11 weeks at minus 20 degrees Celsius. Therefore, the food stored in the refrigerator should be eaten as soon as possible. The fourth mistake: boil is equal to disinfection. This argument is only half right. Food poisoning can be divided into roughly two categories of bacteria and chemical. To eliminate the bacterial contamination, we can use the high-temperature cooking method to disinfect. But the chemical food poisoning cannot be avoided by high temperature cooking; sometimes, boiling it may increase the toxins. For example, the toxic nitrite produced by the rotten cabbage, the solanine in the germination and immature potato and so on cannot be disinfected by high temperature. We must learn more about nutrition knowledge, and learn to distinguish what food is toxic to avoid food poisoning. When Tory was told the secret to get Diablo iii Power Leveling, D3 PowerLeveling and Diablo iii PowerLeveling, he almost cannot believe it. But it is true.
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Inventory, mistakes, food, disinfection,
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