During the Spring Festival holiday, in order to meet the dietary needs of the whole family, the refrigerator always takes on the responsibility of the food "safe". But the food inside the refrigerator may be due to:Improper packaging, juice leakageCross-storage of raw and cooked foodsFood expired and spoiledand other reasonsIt causes the growth of microorganisms and becomes a "paradise" for microorganisms。Reducing the burden on the refrigerator after the holiday will make food storage safer and reduce food safety risks.
1. Common pathogenic bacteria in food
Common pathogenic bacteria in food include Salmonella, Staphylococcus aureus, Listeria monocytogenes, Yersinia enterocolitidis and Vibrio parahaemolyticus. Improper food storage and processing can lead to the growth and multiplication of pathogenic bacteria, causing foodborne diseases such as food poisoning
1.Listeria monocytogenes
Listeria monocytogenesKnown as the "Refrigerator Killer"., can survive in the freezer below zero temperatures, and can grow normally under 4 conditions. The main symptoms after infection include fever, diarrhea, nausea, vomiting and other gastroenteritis symptoms. It is very lethal to pregnant women and fetuses, infants, the elderly and immunocompromised peopleIt may lead to serious complications such as meningitis and sepsis, causing miscarriage and fetal death
2.Yersinia enterocolitis
Yersinia enterocolitidis is resistant to low temperatures, can grow and multiply at 0 5, and is a unique psychrophilic pathogen that mainly contaminates animal food. Many people become sick by eating refrigerated foodIt is also known as "refrigerator enteritis".
3.Salmonella
Salmonella is a common oneFoodborne pathogensFood poisoning caused by it is often the number one causeThe foods that are often contaminated are various meats, eggs, dairy products, etc. Salmonella is mainly contracted orally by contaminating food and waterThe main symptoms include fever, nausea, vomiting, diarrhoea and abdominal cramps
4.Staphylococcus aureus
Staphylococcus aureus is widely found in air, water, dust, and human and animal waste. It is a zoonotic pathogen,It can cause a variety of diseases in humans and animalsThese include pseudomembranous enteritis, sepsis, and sepsis, which seriously threatens the lives of humans and animals.
5.Vibrio parahaemolyticus
Vibrio parahaemolyticus is a halophilic bacterium that is mainly found in seafood and foods with high salt content, after eating food contaminated with itMay cause food poisoning, which usually manifests itself as:Abdominal cramps, diarrheaWait.
Second, how to "reduce the burden" of the refrigerator
Keeping food at low temperature can appropriately delay the growth rate of microorganisms in food and prolong the shelf life of food, but microorganisms may proliferate slowly in a low temperature environment, and even some microorganisms can grow and reproduce normally, and more than a certain storage time will also cause food spoilage. Therefore, it is necessary to clean the refrigerator regularly and reduce the burden on the refrigerator appropriately to ensure food safety.
Food should not be stored in the refrigerator for too longThe recommended storage time of common foods is shown in the table below.
Click image for full size
Separate raw and cooked foodsto prevent cross-contamination; Leave the necessary gaps in the refrigerator to ensure that cold air circulates.
3.Food taken out of the refrigerator,Reheat thoroughly before serving。Especially leftovers, be sure to heat and cook thoroughly and fully sterilize.
Clean and clean your refrigerator regularly, especially the inside of the refrigerator with dead corners such as shelves, drip troughs and partition troughs.
5.Check the shelf life of the foodRemove expired food in a timely manner
*: Yunnan CDC Editor: Yang Zhuqi.
Review: Lei Xia Producer: Zhu Zhongyuan.
Release: Songming County Rong ** Center.