沙门氏菌 z-bo 2020-10-26 449

　　The Public Health Agency of Canada announced a nationwide outbreak of Salmonella, related to frozen chicken strips.

　　Since 2017, there have been several outbreaks of salmonella infections related to frozen raw breaded chicken products across the country. In Canada, foodborne pathogens cause about 4 million illnesses each year, and 1 in 8 Canadians is infected with foodborne pathogens.

　　A large part of these infections are caused by unsafe handling, refrigeration, cooking and cleaning/sanitation procedures at home.

　　In many cases, because people will be misled into thinking that the chicken nuggets are already cooked, they will be undercooked or heated in the microwave-both of these methods will lead to the survival of Salmonella, which can lead to human diseases.

　　It is important to develop safe eating habits to prevent you and your family from getting sick. In fact, the safe operation of home kitchens is essential to prevent diseases caused by foodborne pathogens.

　　One way to receive food safety education and guidance is through magazines, cooking shows, online recipes and cooking books. This is why a team led by the director of the Canadian Food Safety Research Institute conducted a study to check the food safety information contained in some Canadian recipes.

　　Of the first 30 cookbooks, 19 were included in the study because they included various meats and seafood, which are the main cause of foodborne diseases.

　　Your burger is 71 years old

　　About 10% of the recipes surveyed actually contain unsafe food preparation instructions in the form of incorrect procedures for defrosting and washing meat in the home kitchen.

　　Only 8% of the recipes mentioned that a food thermometer should be used. In addition, most recipes (about 96%) provide incorrect temperatures or lack the minimum internal temperature for safe cooking.

　　Never use color to indicate the maturity of meat. For example, when you cook ground beef, which is one of the causes of an E. coli outbreak, the meat will turn brown before it reaches the recommended internal temperature of 71°C.

　　We usually use this slogan, "Your burger is 71 years old."

　　Pork processing most likely includes unsafe instructions. In the recipes we studied, less than 1% suggested that readers wash their hands before preparing meals or after touching fresh food.

　　How to safely handle food at home

　　Here are the six most important safety measures that cookbooks should explain:

　　1. Wash your hands before and after preparing food, especially when handling food such as raw meat and fish.

　　2. Different plates and utensils can be used for raw meat, cooked meat and fish.

　　3. Check the meat with a meat thermometer to ensure that the internal temperature of the burger reaches 71 degrees Celsius, the poultry part reaches 74 degrees Celsius, and the whole poultry reaches 82 degrees Celsius.

　　4. Put the food in the refrigerator or cold water jug to thaw, not on the counter.

　　5. Do not leave food at room temperature for more than two hours.

　　6. Do not wash raw meat, because this process will only spread pathogens, and these pathogens will be eliminated through proper cooking.

　　Even one page of each cookbook includes these important food safety practices, it will help.

　　celebrity chefs need to reform

　　From the perspective of risk communication, we believe that Canadian cookbooks do not effectively inform consumers about safe food handling and preparation techniques.

　　The authors of

　　 cooking books may have overlooked food safety information because they have little training in this area. In this case, it is important for cook book authors to get in touch with food safety experts so that the information in their book is useful and accurate.

　　Cooking shows can also better tell the audience how to properly handle, cook and store food. Celebrity chefs have a great influence on imparting food safety knowledge. However, a recent study on cooking shows found that many of the behaviors in the show can lead to cross-contamination of food, such as adding food by hand, touching hair and licking fingers.

　　You can play a very important role in the safety of the food you eat. And the home kitchen is your last line of defense before you actually eat!