2024-07-22 22:33:41
As the humid weather continues due to recent heavy rain, the Ministry of Food and Drug Safety (MFDS) has urged food service establishments where food is easily spoiled to take special care.
Food ingredients vulnerable to moisture should be checked for water damage, packaging condition, expiration date, etc. Processed foods such as canned foods, retort foods, and soy sauces should be wrapped with transparent tape to prevent the expiration date from being erased by moisture, etc. In addition, grains, dried foods, etc. should be stored at least 15 cm away from the box and walls, and dried powder foods such as flour and red pepper powder should be consumed as soon as possible after opening and usually kept sealed.
Care must also be taken when washing and thawing. When washing, use water that meets drinking water quality standards.
When defrosting food, you should put it in the refrigerator or use a microwave. In particular, do not defrost food at room temperature on rainy days. Food poisoning bacteria multiply at room temperature of 15~30℃, so defrosting at room temperature in a humid environment can be even more dangerous. Also, if you leave food at room temperature, the surface that thawed first will be left at a high temperature for a long time, which increases the possibility of bacteria multiplying.
Meat should be thawed at a temperature not exceeding 4.5℃, which is the temperature at which bacteria rapidly multiply. Thawing meat with water should also be avoided, as this can cause microbial contamination as the microorganisms in the water combine with the components of the meat.
You should also avoid defrosting vacuum-packed meat in hot water, as this can cause rapid microbial growth. It can be easily defrosted if placed in the refrigerator 6 hours before cooking.
When cooking on a rainy day, you need to heat more thoroughly than usual. For the center temperature, cook meat at 75℃ and seafood at 85℃ for more than 1 minute. It is recommended to minimize the time that food remains at room temperature and cook small amounts frequently.
If you need to store cooked leftovers, we recommend storing them in a covered container at a temperature above 60℃ in the warm room or below 5℃ in the refrigerator.
The Ministry of Food and Drug Safety said, “If using water other than tap water, it must be used after determining whether it meets drinking water quality standards,” and “After boiling, it is recommended to use it after storing it in a thoroughly washed and disinfected container.”
Reporter Choi Jae-ho, Donga.com [email protected]
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2024-07-22 22:33:41