What does bacterial food poisoning have?

summary

Bacterial food poisoning has certain seasonal characteristics, most of which occur in hot summer and autumn. Generally speaking, it starts from April and may, increases after June, and decreases after October. Mainly due to the temperature and humidity during this period is more suitable for bacterial reproduction, let's take a look at the following content.

What does bacterial food poisoning have?

First, food raw materials are deteriorated. Fish, meat, eggs, poultry and other parasitic food, if not properly kept in the process of transportation or storage, it is easy to deteriorate. If we do not pay attention to the selection of spoilage food and eat it, it may lead to food poisoning.

Second, the operation of knife vegetables and raw vegetables is not hygienic. If you don't carefully separate the raw and cooked food such as knives, chopping boards and utensils, you will be contaminated with bacteria, which may cause food poisoning. To change the knife vegetables and raw and mixed vegetables, you should shorten the operation time as much as possible to prevent the proliferation of bacteria

Third: the food is not cooked thoroughly. The cooking time of large pieces of food is too short, such as large pieces of meat, lion's head, poultry, etc., which are easy to be cooked outside and raw inside. Fried food is not easy to be cooked inside because the shell is formed after the flour is fried, which affects the heat transfer. At the same time, some people are greedy for raw and delicious food, such as fried pork liver, fried poached eggs, etc., which are easy to be cooked due to the short frying time.

matters needing attention

We should pay attention to the hygiene during the operation, keep the basin, plate, barrel and bowl clean, separate the raw and cooked, and strictly disinfect the utensils.