Everyone has a refrigerator, stored food is also varied, vegetables and fruits, leftovers, fresh seafood, meat and eggs are regulars. When using the freezer on weekdays, many people think of the refrigerator as a safe. When all the ingredients are put in, they think everything is OK, that is, they can ensure the freshness of the ingredients and preserve the nutrition of the ingredients. Is this really the case?
Less than the teacher before we clarify this matter, first of all common science common ingredients most susceptible to what kind of bacteria, and the symptoms after infection:
1, milk is most susceptible to Listeria monocytogenes, there will be fever, cold, headache symptoms.
2, raw pork susceptible to Yersinia, there will be acute gastroenteritis, enterocolitis, and even appendicitis, septicemia, etc., known as "refrigerator enteritis."
3, vegetables and fruits susceptible to Shigella is one of the most common intestinal infectious diseases, there will be fever, abdominal pain, watery stool phenomenon.
4, eggs, meat, a class of agricultural products susceptible to Salmonella, usually spread through the digestive tract, easy to have typhoid, paratyphoid, food poisoning, septicemia and so on.
5, meat, milk, eggs, fish susceptible to Staphylococcus aureus, there will be nausea, vomiting, abdominal pain, diarrhea and other gastrointestinal symptoms.
6, seafood will also be susceptible to Vibrio parahaemolyticus, in which case the incidence is very fast, there will be fever, abdominal pain and other intestinal problems, diarrhea is watery stool, easily lead to dehydration.
In some cases, the refrigerator at home can indeed prolong the shelf life of food. However, extending the shelf life of the refrigerator does not kill the bacteria of the food but only inhibits the growth of some harmful bacteria through low temperature. For example, let's set the freezer at 4 ° C and the freezer at -18 ° C. However, not all bacteria are suppressed at these two temperatures and are not always available, especially in cold rooms.
Refrigerator ingredients storage time
Freezer: eggs up to 30 days; pasteurized milk within 48 hours, the day after the opening reference, yogurt 14 days; ordinary meals and sugar porridge up to 2 days; green leafy vegetables for about 3 days, Acid meat 24 hours, the best storage at 0 ℃; sauce 90 days;
Freezer: fish, meat are as far as possible within 3 months after eating; shrimp shellfish finished within 2 months; other frozen products try to eat within 2 months.
Therefore, the refrigerator is not a safe, only scientific and rational use, to make it for our health escort.