Will rice that has been stored for three days breed bacteria? Where is the fresh salad? Then will the surviving raw meat grow bacteria? "The fact is that all foods can lead to food poisoning," said Daniel Atkinson, a clinical litigant at t...
Will rice that has been stored for three days breed bacteria? Where is the fresh salad? Then will the surviving raw meat grow bacteria? "The fact is that all foods can lead to food poisoning," said Daniel Atkinson, a clinical litigant at the online medical care service company Treated.com. "Foods that have been placed for too long, foods that have been stored in the refrigerator that have been overshelf or leftovers that have not been properly heated, can breed harmful bacteria." There are some types of foods that require extra care when storing them. "Consider the high-protein foods that pathogens like, such as meat, fish, milk, cheese and eggs," said Matt Taylor, a senior manager of the National Sanitation Foundation, a nonprofit organization that develops and certifies food safety and hygiene standards. Food scientist Bryan Quoc Le also agreed with Taylor and pointed out that other high-protein foods such as Mexican soft cheese, fish and unsterilized milk are also popular with pathogens.
Dennis, associate professor at the University of Connecticut, specializes in food microbiology and safety D’Amico) noted that another worrying thing is the so-called "ready-to-eat" meat or poultry, including cooked meat cut on the cabinet. He said pathogens may also contaminate fresh agricultural products including mushrooms, prepackaged green leaf salads and bean sprouts. "Most of the fresh agricultural products should be cleaned and cleaned at home with a product brush," he added, "but remember to clean and disinfect the brush."
Cooked rice has the risk of bacterial growth; "Break rice may contain a bacillus before it is cooked, which may contain a species called bacillus (bacillus) before it is cooked. cereus) bacteria spores,” Akinson explained. “This bacteria will still become a threat even after the rice is cooked. If it is not properly treated, it will increase the risk of illness after eating rice.” He warned that rice will never be placed in the room temperature for a long time; “Rice is immediately cooled and put In the refrigerator and eat it within 24 hours. Everyone mistakenly thought that unsafe rice would appear to be deteriorating or odor-like, but in fact it is not always the case. "
Experts say that if you think you can use your senses to discover dangerous food, it would be a big mistake. "Don't think that it's safe to eat as long as it smells fragrant," said registered nutritionist Tracee Yablon Brenner. "In fact, many harmful bacteria, such as salmonella and listeria, will not affect the smell, taste or appearance of food. Rotten bacteria may cause some food to have a bad smell, but bacteria may also breed quietly."
Refrigeration is convenient, but it is not a loss. "The biggest mistake I have seen is that I believe that low temperature refrigeration can completely prevent bacteria from growing," said Jason Reese, a lawyer for foodborne diseases and personal injury. "Although refrigeration can reduce bacterial growth, it cannot completely eliminate bacteria, especially for dangerous pathogens including Listeria."
Editor: Gu Zihuan
