To avoid risks when reheating New Year dishes, heat them above "this temperature"! "Five Do's and Two Don'ts" to Prevent Food Poisoning

Have a healthy new year, starting with food safety! The Food and Drug Administration reminds the public that when enjoying New Year's Eve meals during Chinese New Year gatherings, they should be aware of the risks involved in the reheating process and follow the "five musts and two don'ts" principle to properly select, cook and preserve ingredients. At the same time, we should also pay attention to the prevention of food-borne diseases such as norovirus, so that your family can eat safely and healthily, and welcome the Year of the Snake full of happiness and peace!

Know the dangerous temperature zone for bacterial growth and tips for reheating New Year dishes

Dangerous temperature zone for bacterial growth (7~60℃): Bacteria will multiply rapidly within this temperature range. If dishes remain in this range for a long time, they are likely to breed bacteria and toxins, greatly increasing the risk of food poisoning.

Reheating temperature: When reheating New Year's dishes, make sure the heating temperature is above 70°C to kill most microorganisms.

Reheating times: Avoid reheating too many times, which will expose the dish to the dangerous temperature zone repeatedly.

Prepare in moderation: Prepare each meal in moderation. While preparing food for your family with care, you can reduce food waste and lower the risk of food poisoning.

When reheating New Year's dishes, make sure the heating temperature is above 70°C to kill most microorganisms.

Five musts and two don’ts: the gatekeeping principles for preventing food poisoning

Wash your hands: Wash your hands thoroughly with soap before cooking or eating. Food ingredients should also be washed with running clean water to reduce the risk of microbial transmission.

Go for freshness: Purchase fresh ingredients, especially seafood, meat and other ingredients that are easily contaminated by bacteria, and make sure the sources are safe.

Keep raw and cooked food separate: Raw and cooked ingredients, knives and cutting boards should be stored and handled separately to avoid cross contamination.

Heat thoroughly: When cooking food, the core temperature should be heated to above 70°C. Oysters, clams and other shellfish need to be heated for 3-5 minutes after opening the lid before eating to eliminate the risk of eating them raw.

Pay attention to the storage temperature: if the cooked dishes are not eaten immediately, they should be refrigerated as soon as possible. The idea that they can be frozen only after they have cooled down is outdated!

Do not drink spring water: Do not drink untreated water to prevent bacterial or viral infection.

Do not eat unknown animals or plants, especially unknown mushrooms, to avoid poisoning due to accidental ingestion.

Note that autumn and winter are the peak seasons for norovirus

The Chinese New Year falls in winter in my country, and autumn and winter are the seasons when norovirus is prevalent. The virus can not only be transmitted through food, but can also spread rapidly from person to person. Consuming contaminated food or seafood that has not been thoroughly cooked, such as oysters or clams, may cause severe gastrointestinal symptoms. Therefore, when cooking seafood, be sure to extend the heating time to avoid indulging in momentary appetite and ignoring the risk of norovirus infection.