Steam in a closed container leads to condensation, which can result in pools of water forming. end-of.Some truths to clear out the misconceptions we have been underThis time of year, most fridges are stocked up with food and drinks to share with family and friends.Outbreaks of botulism arising from consumption of vegetables in oil – including garlic, olives, mushrooms, beans and hot peppers – have mostly been attributed to products not properly prepared.Myth 2: Hot food should be left out to cool before putting it in the fridgeIt’s not OK to leave perishable food out for an extended time or overnight before putting it in the fridge. It is, however, a good idea to wash fruits and vegetables before preparing and serving, especially if they’re grown near or in the ground as they may carry some dirt and therefore micro-organisms.
Plan ahead so food can be defrosted in the fridge, especially with large items.Myth 4: Don’t worry, Oil preserves foodAdding oil to foods will not necessarily kill bugs lurking in your food. Spoilage bacteria, yeasts and moulds are the usual culprits for making food smell off or go slimy and these may not make you sick, although it is always advisable not to consume spoiled food. Let’s not make ourselves and our guests sick by getting things wrong when preparing and serving food.Myth 5: if you’ve defrosted frozen meat you can’t refreeze itFrom a safety point of view, it is fine to refreeze defrosted meat or chicken or any frozen food as long as it was defrosted in a fridge running at 5°C or below.Hot leftovers, and any other leftovers for that matter, should go into the fridge once they have stopped steaming to reduce condensation, within about just 30 minutes. As the weather warms up, so does the environment for micro-organisms in foods, potentially allowing them to multiply faster to hazardous levels.
If it smells OK, |then it’s OK to eatThis is definitely not always true. Perishable food should spend as little time as possible in the 5-60°C danger zone. The opposite is true for many products in oil if anaerobic micro-organisms, such as Clostridium botulinum (botulism), are present in the food. Some quality may be lost by defrosting and then refreezing as food can become slightly watery. So, put the drinks on ice and keep the fridge for the food.
Another option is to cook China Nitrogen making machine Factory the defrosted food and then divide into small portions and refreeze once it has stopped steaming. But what are some of those food safety myths we’ve long come to believe that aren’t actually true Myth 1: Wash meat before you prepare and/or cook itIt is not a good idea to wash meats and poultry when preparing for cooking. So it’s always best to wait about 30 minutes before refrigerating or freezing hot food. A lack of oxygen provides perfect conditions for their growth. If food is left in the danger zone, be aware it is potentially unsafe to eat.Micro-organisms can grow rapidly in food at temperatures between 5° and 60°C. Pathogenic bacteria can grow in food and not cause any obvious changes to the food, so the best option is to inhibit pathogen growth by refrigerating foods. Temperature control is the simplest and most effective way of controlling the growth of bacteria. Splashing water that might contain potentially hazardous bacteria around the kitchen can create more of a hazard if those bacteria are splashed onto ready-to-eat foods or food preparation surfaces. This, combined with the nutrients in the food, creates the perfect environment for microbial growth
留言列表
