Common Sense of Food Packaging
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Common Sense of Food Packaging

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Packing food when dining out is becoming a habit of more and more consumers. Experts remind that food safety issues should not be neglected when packing food, and the storage and consumption of leftovers should be paid attention to.

1. The packaged food should be cooled thoroughly before putting it in the refrigerator. Because hot food suddenly enters a low temperature environment, the food is prone to qualitative changes. In addition, the heat brought in by the food will cause the condensation of water vapor and promote the growth of mold, which will lead to the mildew of the food in the entire refrigerator.

2. Packaged food must be returned to the pan, and the food stored in the refrigerator must also be returned to the pan after being taken out. Because the temperature of the refrigerator can only inhibit the growth of bacteria, it cannot kill them completely. If you do not heat it before eating, it will cause discomfort after eating, such as dysentery or diarrhea.

3. Leftovers should not be kept for too long, and it is best to eat them within five or six hours. Because under normal circumstances, heating at a high temperature of 100°C can kill some bacteria, viruses and parasites within a few minutes. However, if the food is stored for too long, the bacteria in the food will release chemical toxins, and there is no way to heat these toxins.


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4. Vegetables should not be packed. Because in the process of making vegetable dishes, generally less salt is used. When the temperature of the cooked vegetable dishes is relatively high, the bacteria in the vegetable will multiply and form nitrite after a long storage time. Nitrite is very easy to synthesize nitrosamines with amines in nature, and nitrosamines are strong carcinogens.

5. Bacteria in fish food are easy to multiply. The Escherichia coli above can multiply twice every 8 minutes at a temperature of about 20°C, and one bacteria will become 100 million in five or six hours. This amount is sufficient to cause gastrointestinal discomfort. Therefore, packaged fish must be heated for four to five minutes before eating. However, if heated for too long, the full-price protein, fish fat and rich vitamins contained in the fish will lose their nutritional value.

6. After the meat is packaged back, reheat it, preferably with some vinegar. Because these types of foods are rich in minerals, they will overflow with moisture after they are heated. Then, add some vinegar when heating, these substances will be synthesized into calcium acetate when they meet acetic acid, which not only improves its nutrition, but also helps our body to absorb and utilize it.

7. When heating shellfish and seafood, it is best to add some wine, spring onions, ginger, etc. This can not only improve the freshness, but also has a certain bactericidal effect, which can kill the latent Vibrio parahaemolyticus and prevent gastrointestinal discomfort.

8. Some foods rich in starch, such as rice cakes, are best eaten within 4 hours, because they are easily parasitic by staphylococci. And the toxins of these bacteria will not decompose under high temperature heating


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