In our daily life, food is an indispensable part, which provides energy and nutrition for the body and maintains the normal operation of life activities. However, the problem of food safety is always with us. If we don't pay attention to it, our health may be in crisis. Among them, eating spoiled, expired food and under-cooked processed food are the "culprits" of food poisoning. Therefore, mastering the correct knowledge of food purchase and processing is the key line of defense to protect our health.
When we step into supermarkets and markets and face a wide variety of foods, the shelf life and labels are the important basis for us to distinguish the "good and bad" foods. Shelf life is like a "health pass" for food. During the period of validity marked by it, the quality, taste and safety of food are relatively guaranteed. Once this period is exceeded, food may breed bacteria and molds, deteriorate and produce toxic and harmful substances. For example, expired milk may cause rancidity and flatulence, which may easily lead to gastrointestinal diseases such as vomiting and diarrhea after drinking; Expired meat may be spoiled by corruption in protein, producing a disgusting smell and breeding a large number of harmful microorganisms, which seriously threatens human health. Therefore, when purchasing food, we must get into the habit of checking the shelf life and refuse to buy and eat expired food.
The food label is an "information treasure house", which records the key information of food such as ingredients, ingredients, manufacturers and storage conditions in detail. By reading the label carefully, we can know whether the food contains allergens, whether too many additives are added, and whether it is suitable for our own dietary needs. For example, for people with chronic diseases such as hypertension and diabetes, it is particularly important to pay attention to the sodium content and sugar content in food labels, so as to reasonably choose the food that suits them. In addition, the storage conditions on the label are also very important. If it is not stored as required, even within the shelf life, the food may deteriorate ahead of time.
In the family kitchen, the way of processing food is also related to food safety. Many people may have had such an experience: after eating under-cooked meat or eggs, they have symptoms of physical discomfort. This is because bacteria, parasites or their eggs may remain in these foods. For example, under-cooked pork may carry cysticercus cellulosae, and chicken and duck meat may also contain pathogenic bacteria such as Salmonella if it is not fully heated. Cooking these foods thoroughly can effectively eliminate harmful microorganisms and lower the risk of food poisoning. Generally speaking, the central temperature of meat food should be above 70℃, and eggs should be completely solidified, so as to ensure food safety.
Food safety is no small matter, it is closely tied to the life and health of every individual. From carefully checking the shelf life and labels when purchasing food, to ensuring that the food is cooked thoroughly when cooking, every link requires us to maintain a high degree of vigilance and rigorous attitude. Let's start from the daily dribs and drabs, protect the "tip of the tongue" of ourselves and our families, stay away from the threats brought by spoiled, expired food and undercooked and cooked processed food, and enjoy a healthy and delicious eating life.
