Core tips Guangxi News Net - Contemporary Living News (Reporter Chen Jiajia) Recently, a message of “Watermelon wrapped in a plastic wrap and placed in a freezer and the total number of bacteria has been turned 10 times in 4 hours†has recently been circulated. For a time, many people panicked and doubted that watermelons that were put into the refrigerator could not be eaten. However, the reporter learned from the Regional Disease Control Center that there are many kinds of bacteria in nature and most of them are beneficial to the human body. Only a few pathogenic bacteria are harmful to the human body. The network rumors only take a single “total number of bacteria†as Health indicators are unscientific, so citizens do not need to worry too much. On the contrary, the "refrigerator disease," which is often overlooked by everyone, really needs attention. Network experiment Single sample is not representative The reporter found the experimental record of "Zhengzhou Agriculture Committee Quality Inspection and Distribution Center for Agricultural Products" on the Internet: First rinse the cutter, cutting board, and watermelon with water, and then divide the watermelon into six equal parts. Three of them are covered with cling film. After that, put in the refrigerator fresh-keeping layer, and the other three are directly placed in the refrigerator fresh-keeping layer (the temperature of the fresh-keeping layer is 5° C.). The results showed that after watermelon samples were refrigerated for 20 hours, 3 pieces of watermelon were unsealed and the bacteria content was 80 per gram. In the watermelon with the plastic wrap, the bacteria content was 210 per gram. This experiment proved that the cut watermelon covered plastic wrap did indeed promote the growth of bacteria! The rumors eventually concluded that eating overnight watermelons is the cause of this disease, because if the bacteria on the watermelon are highly toxic, then a very small number of bacteria can cause the disease; for those bacteria that are less toxic If the number of breedings is too large, it will have a bad influence on the body. Is it really like netizens? The reporter interviewed Xie Yihong, deputy director of the food safety risk monitoring and evaluation institute of the autonomous regional disease prevention and control center. Xie Yihong said that this experiment on the Internet only uses a watermelon, and this sample alone does not have too high persuasive power. “If we take 10 or 30 samples of watermelon for experiments, the results may be quite different. Moreover, the degree of refrigerator cleanliness in the experiment, whether the sample was previously contaminated, and the density, type of food stored in the refrigerator, etc. It may affect the result of the test." Misunderstanding The total number of bacteria and pathogenic bacteria are different Xie Yihong said that human beings are living in a world where bacteria coexist. Even a part of our body consists of bacteria. It can be said that without bacteria, human beings cannot survive. There are many kinds of bacteria, but the vast majority are beneficial to the human body, and only a few pathogenic bacteria are harmful to the human body. The higher the total number of bacteria, the higher the risk that exists in the food. As for whether or not pathogenic bacteria are actually present, further tests are needed. In day-to-day food monitoring, the disease control department usually tests only pathogenic bacteria. According to Guangxi's long-term test results, more than half of food poisoning cases are related to Salmonella, Staphylococcus aureus, Escherichia coli, and parahaemolytic solitary bacteria. Although there is no definite evidence that watermelons are wrapped in plastic wrap and refrigerators will affect their health, refrigerators are the main place for refrigerated foods in summer. If the time and location of food is not particular, it is easy to breed bacteria, leading to common summer conditions. "Fridge disease". Avoid "refrigerator disease" Refrigerator has "limit", leftovers to be hot "Refrigerator disease" means that people eat foods stored in refrigerators that cause diarrhea or adverse reactions to gastrointestinal problems. Severe cases can cause colitis and gastritis. "The food in the refrigerator can not be placed too much, and there must be a gap between the walls of the refrigerator to facilitate air circulation; the leftover foods should be cooked and separated to avoid cross-contamination, and the cooked foods should be cooked on the raw meat. The fruits and vegetables should be packed. In the fresh-keeping bag, it is sealed to prevent contamination.†Xie Yihong reminds us that in fact, many people know that raw and cooked foods should be stored separately. However, they often only pay attention when two foods are put into the refrigerator at the same time. However, pollution often occurs in areas where raw meat was stored days ago and cooked food is stored in the same area without cleaning and disinfection. Therefore, it is best to strictly divide the raw meat area and the deli area throughout the refrigerator, and do not cross use. Under normal circumstances, home refrigerator temperature is in the 2 °C - 8 °C, in this temperature range, is able to effectively control the growth and reproduction of bacteria, but pay attention to storage time. Under normal circumstances, cooked food in the refrigerator must be re-heated to eat. Disease control experts suggest that when people consume foods taken from the refrigerator, they must first pay attention to the senses. Whether the food has decayed, deteriorated, and there is no discoloration or odor. The leftovers are best served after heating for 5 minutes. It is best not to eat the leftovers that have been stored for a long time. News extension The 4 most common pathogens “Foodborne diseases are diseases caused by food contamination, which are mainly caused by bacteria. This has become the most widespread health problem in the world today.†Disease control experts from the Autonomous Region Centers for Disease Control and Prevention said that in the United States where the reporting system is relatively complete, according to statistics, Every year, at least 1-2 food-borne illnesses occur each year. This is because bacteria that may contaminate food are ubiquitous in everyday life. Let's take a look at the four most common pathogens in daily life. Paralytic hemolytic fungus Parahaemolytic solitary bacteria is a halophilic bacterium that occurs naturally in marine products such as seawater, coastal environments, marine sediments, and fish and shellfish. Its vitality is tenacious, and it can survive for more than a month on rags and cutting boards. The main contaminated food is seafood, causing the patient population to be mainly young adults. The main cause is the consumption of uncooked seafood or other ready-to-eat foods contaminated with parahaemolytic orphans. The prevalence is mainly from July to September. . salmonella Salmonella is often found in humans and animals, especially poultry, livestock and pets. Since Salmonella does not break down proteins, the surface of the food that is contaminated by the food does not seem to change, so it should be thoroughly heated before eating meat, eggs, and other foods. In the face of Salmonella, good health, strong resistance, etc. are basically clouds, and anyone can be knocked down by it, including young people with great bodies. Escherichia coli Everyone is no stranger to diarrheal E. coli. It is widely found in nature. The most commonly contaminated foods are: meat and meat products, milk and dairy products, eggs and egg products, vegetables, fruits and beverages, etc., factories and schools. The canteen is its most common “place for committing crimes,†and cold dishes are often hiding places. Staphylococcus aureus Staphylococcus aureus is widely distributed in nature, and its own killing power is limited. However, if it is propagated in food, Staphylococcus aureus enterotoxin can be produced. The heat resistance of this toxin is very strong, the ordinary cooking process can not completely destroy it, the vulnerable population is children, and the younger the more sensitive to enterotoxin of Staphylococcus aureus. Food Refrigeration Limits Meat products: 1-2 days; Fruits: 3-5 days; Eggs: Refrigerate up to 15 days. Dirty eggshells should be wiped first, but do not wash them with water. Green leafy vegetables: After 5 days of refrigerating, even if there is no discoloration, it is best not to eat; Fish: It is best not to freeze more than 2 months.
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"Fridge disease" is often ignored Refrigeration food is best to heat for 5 minutes before eating
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