Every Spring Festival fat three four five six seven eight pounds, is this your biggest "harvest"?
During the Spring Festival holiday, the thing we enjoy the most is that the family sits together and eats a reunion dinner.
The Spring Festival, which is hard to look forward to, must be eaten well, but the safety problems in the kitchen cannot be ignored.
What are the potential hazards in the kitchen? How to avoid it? What behaviors should be paid special attention to? Follow the editor to read it carefully, and have a delicious and healthy Spring Festival together!
What are the potential hazards in the kitchen?
The potential hazards in the kitchen are mainly divided into three categories: oil smoke, mold and leftovers.
Our daily frying, frying, cooking, frying and other cooking methods that use oil will produce oil smoke. There are many harmful substances in oil smoke, including carcinogenic benzopyrene, heterocyclic amine compounds, fat oxides that may lead to cardiovascular and cerebrovascular diseases, and even acrolein that stimulates the human respiratory tract. Long-term exposure to high concentrations of oil smoke is very harmful to the human body.
Mold is an important potential hazard in the kitchen. The kitchen is a place where dirt and grime are easily hidden, and food, cutlery, and rags all have the potential to be moldy. Once something is moldy in the kitchen, its spores will spread in the kitchen, and it will be moldy when the environment is suitable.
The most harmful of the mold is aflatoxin, which is one of the strongest carcinogens found so far. 1 mg of aflatoxin can cause cancer, and if 20 mg is consumed at once, it can even directly lead to adult death. Aflatoxin prefers to hide in moldy foods, especially foods with high starch content, such as peanuts, corn, beans, nuts, etc. If the chopsticks contaminated with these foods are not effectively cleaned, they can easily lead to mildew and produce aflatoxin for a long time.
The harm of leftovers is the easiest thing to ignore. First of all, leftovers can easily become a breeding ground for bacteria, and consumption will cause harm to the human body; secondly, the nitrite content in leftovers will increase, and excessive intake of nitrite will have a carcinogenic effect on the human body; finally, if leftovers are dumped in the sewers for a long time, biogas (methane) will be produced by the accumulation of fermentation over time, and there is even a risk of explosion in the face of open fire.
How to avoid hazards in the kitchen?
For fumes, the best solution is to install a powerful range hood to remove the fumes generated during cooking away from the kitchen in time. On weekdays, it is necessary to maintain more air circulation in the kitchen, open the windows frequently, and ventilate frequently. After cooking, the smoke machine must be turned on for an extra ten minutes to smoke away the residual fumes in the kitchen to avoid the accumulation of fumes.
Once mold is found in the kitchen, the moldy food and tableware need to be thrown away immediately, and then the kitchen is thoroughly disinfected with disinfectant to prevent the spread of mold. It is best to have a disinfectant cupboard in the kitchen, and the tableware needs to be disinfected regularly. After the board and knife are used up, they need to be cleaned in time, ventilated and dried to prevent the growth of mold.
The presence of leftovers is inevitable, so the remaining meals need to be wrapped in plastic wrap and put in the refrigerator as soon as possible, and should not be left at room temperature for too long to avoid the growth of bacteria. When eating again, it is necessary to fully heat the food and try not to eat leftovers for more than 3 days.
What are some "death" behaviors in the kitchen?
- Pour flour and starch next to a burning fire
Flour and starch are less dense, easy to float in the air when pouring, and once the dust content in the air reaches a certain level in the kitchen space, it is very easy to cause dust explosion after encountering an open flame. Such accidents are not uncommon, so do not dump flour, starch and other powdery substances next to an open fire.
- Heat food with shells and crusts in the microwave
When using a microwave oven to heat food with shells and skins (such as eggs, chestnuts, etc.), the water vapor in the shell will continue to accumulate and cannot be released to the outside world, and when the shell cannot withstand the pressure caused by the accumulation of water vapor, it will cause an explosion. Therefore, the shell and filmed foods must be removed after the shell film is removed, and then put into the microwave oven to heat.
- Leftovers are all poured into the sewers
Leftovers that accumulate in sewers for a long time ferment to produce methane, commonly known as "biogas.". Methane is a flammable and explosive gas that, once spread out of the sewers, will cause an explosion when it encounters an open flame. Therefore, kitchen waste such as leftovers and leftovers must be correctly disposed of according to garbage classification, and cannot be dumped into the sewers at will.
A little tip for health in the kitchen
1, the kitchen in the cutting board often becomes a breeding ground for bacteria. When cleaning the cutting board, we can use the sterilization effect of salt, sprinkle a thin layer of salt on the wet cutting board, leave it for half an hour and then rinse it with clean water, which is convenient and hygienic.
2. When seafood leftovers are reheated, an appropriate amount of cooking wine, green onions, ginger, garlic and other ingredients can be added, which can be both sterilized and fresh.
3. When the meat leftovers are reheated, an appropriate amount of vinegar can be added, which can not only sterilize, but also the calcium acetate generated is easier for the human body to absorb.
Source: Popular Science China