how to handle food safely from the supermarket to the kitchen

by:DIgao     2020-08-05
There are 76 million food-induced diseases in the United States. S.
According to US data, 5,000 people die each year. S.
Centers for Disease Control and Prevention.
But lawmakers are looking to change that.
Last year, the House passed a bill to strengthen food safety rules and strengthen government supervision.
The legislation will mean a stronger review of US food manufacturers.
Unsafe food often causes mass recalls. -
Popular items like beef, spinach, peanut butter, etc.
While consumers have relatively little control over how their food is processed, they can protect themselves by wisely shopping and taking precautions at home.
Mandy Walker from shopmart magazine visited \"Good Morning America\" and shared some food safety tips: start shopping from the middle of the store and try to get out of the woods.
There are packaged items in the middle of the store-
Boxes and cans-
It is not easy to rot, so perishable foods will have less time at room temperature.
If you are buying burger meat, buy fresh from the butcher\'s counter instead of buying it in advancepackaged.
The packaged burger meat can come from many different animals, even from different countries.
When you order at the butcher\'s counter, you will know that it all comes from the same animal.
Don\'t tender the meat in the supermarket.
The small needle on the meat shop hammer may be stuck in the meat.
Due to the frequent use of mallets, bacteria can be transferred from one meat product to another.
Don\'t judge the meat according to its color.
Walker said that carbon monoxide is sometimes used in the packaging and keeps the meat red and fresh even if it is not fresh.
Shoppers must check the \"sell by date\" date on the package.
You can use it about a day after the meat is \"sold by date.
Do not buy the product if the package is not \"sold by date.
Of course, be sure to cook the meat.
This is the best way to kill harmful bacteria.
Do not touch the meat packaging with your hands.
This is because packaging can contain harmful bacteria.
ShopSmart tested fresh, complete broilers and found two
The third one contains the bacteria that cause the most food. Infectious diseases
The best way to handle the packaged meat is to use a storage bag like a glove, pick up the package, and wrap it in one action.
Some shops use bags for this purpose in their meat section.
Raw meat is a separate part of the shopping cart.
This will enable you to prevent leakage of groceries or other harmful contaminants.
You should also pack meat, poultry and seafood separately.
Click here to visit ShopSmart magazine.
Do not buy milk with artificial hormones or rBGH.
Injection of rBGH increases milk production, but also increases infection in cows, Walker said.
It is not clear whether the substance is harmful to humans, although some studies linked a hormone found in cows treated with rBGH to increased cancer risk.
Most stores in the Western world do not sell milk containing artificial hormones.
When you buy a plastic food storage container, be sure to look for the recycling code.
Avoid those containers marked with the number 7 of the letter PC, or those made of unmarked hard opaque plastic.
These are probably made with BPA. -
A substance used to produce certain plastic containers may pose a risk to health.
When you buy baby bottles, be sure to purchase bottles marked with numbers 1, 2 or 5.
Walker says the safest bottles are made of glass.
Know when you should use the product you purchased.
Meat, poultry and seafood shall be used or frozen within one day after \"sold by date.
The meat of the deli can be on the counter of the butcher\'s shop, or it can be
Packaging, should be used within 3 to 7 days after the \"by\" date of sale.
Prepared Salads-such as potato salad-should be used within 3 to 5 days of \"sell by date.
Open ketchup cans can be used up to 5 days later, and milk can be used up to 7 days after \"sell by date.
\"Clean the shopping cart in the supermarket.
Walker says it will be used by many others before you get to the cart, and you don\'t know when it was last cleaned.
Researchers at the University of Arizona found that shopping carts contained more saliva, bacteria and even feces than escalators, public telephones and public bathrooms.
Walker advises shoppers to wipe the handle of their shopping cart.
Some shops may offer wet wipes, but you should carry some wet wipes with you, especially when you have children with you.
Washing your hands is not a bad idea when you leave the supermarket, she said.
Storage: do it quickly when you put away your groceries.
As soon as you get home, put perishable food in the refrigerator or freezer and put things in the right place.
Don\'t put food in a dirty refrigerator or cabinet.
Food preparation: Put an appliance thermometer in the refrigerator and freezer to make sure they are at the right temperature.
Different cutting boards are used for meat and poultry, seafood and agricultural products.
Wash with hot soapy water, then spray with vinegar, then spray with hydrogen peroxide.
Cooking: measure the temperature of the food.
Make sure the food you prepare is at the right temperature.
Unfreeze the food properly.
Don\'t Wash meat and fish.
If the food is to be cooked, do not eat it raw.
Kitchen Tools: you can kill bacteria on sponges and non-sponges
Wet the steel scrub pads with a microwave for two minutes, or put them in the practical basket of the dishwasher to allow them to dry thoroughly. Prevent cross-contamination.
Do not use the same platter and utensils for raw and cooked food.
Leftovers: Refrigerate leftovers within 2 hours after serving, and throw them away two or three days later.
Don\'t pile up the frozen leftovers too tightly.
Don\'t give your pet fresh leftovers-they will also get sick because of the food --Infectious diseases
Click here to return to the \"Good Morning America\" website.
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