Food safety tips in the scorching heat
Print Edition
THE China Food and Drug Administration has provided some food safety tips that have become especially important in this hottest time of the year.
Summer often features sultry and humid weather, facilitating the reproduction of flies and mosquitoes. The insects then spread a wide variety of microbes, particularly in fish, meat, eggs, and milk.
The heat can also accelerate the reproduction of bacteria and fungi once they start developing in the foods. Therefore, food can easily go bad if not properly acquired, prepared, or stored.
The FDA suggests that one should buy only fresh food and avoid going to uncertified shops that make salads, soybean products, or cooked food.
When eating out, customers should stay away from roadside vendors and choose restaurants that appear tidy and sanitary. In Shanghai, one can pay attention to the food safety inspection results posted in every restaurant in the form of emojis.
A green smiley face indicates excellent food quality, while a red frowning face signals poor food safety conditions.
When preparing a meal, one should separate raw food from cooked food and make sure that all dirt is removed. The FDA recommends that all raw foods, especially aquatic foods, should be heated at 100 degrees Celsius for more than 10 minutes. Food is best eaten soon after it is cooking.
Any leftover dishes or fruits should be stored in the fridge. Even so, aquatic foods and meat products can only stay in the fridge for 2-4 days. Any food that stored in the fridge must be thoroughly reheated.
The FDA also offered some tips on ice cream and popsicles — many foodies’ favorite during the summer. Experts suggest that one should control the amount of iced foods eaten and should never eat at too fast a pace.
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