Text: Dr. Zhang
Edit|Unknown Spring
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In Ningbo, Zhejiang, Wang Li, a middle school teacher, is cleaning up her home. In the process of mopping the floor, she accidentally slipped and sprained her ankle.
To make sure the injuries weren't serious, she decided to go to the hospital for a check-up. In the hospital, Wang Li met the doctor she had known for many years, Zhu Feng.
After the examination, Zhu Feng told Wang Li that her ankle was only slightly sprained and not serious.
During the chat, Wang Li mentioned a topic she had recently seen about food safety: "Steamed buns can be heated up to 3 times, otherwise they will become 'poison'!"
After hearing this, Zhu Feng decided to use this opportunity to popularize some knowledge about food safety and storage to Wang Li.
When steamed bread or other bread foods are heated repeatedly, such as when burned, baked, and fried, harmful substances such as acrylamide may indeed be produced.
This substance is formed during high-temperature cooking, especially in baked or fried foods, and is less likely to produce harmful substances if cooked.
He advises Wang Li to try to avoid heating steamed buns at high temperatures many times to reduce potential health risks.
If it is steamed, it should be eaten as soon as possible, otherwise it may breed highly toxic aflatoxin, etc., and it will be difficult to eliminate it at high temperatures.
Next, Zhu Feng talked about the storage of four dishes.
He pointed out that some vegetables are prone to harmful substances during storage, which can pose a health threat even if they have not been heated.
For example, potatoes that are not stored properly can produce solanine, a toxic substance that can cause dizziness, nausea, and even more serious health problems. Therefore, sprouted potatoes should be discarded, not eaten.
In addition, Zhu Feng also mentioned other perishable foods such as bean sprouts, mushrooms, and eggplant.
Bean sprouts lose their freshness after being stored for too long, and mushrooms can produce toxic decomposition products.
After the eggplant changes color, its water-soluble solanine content will increase, which may also cause adverse effects on the body.
Zhu Feng emphasized that proper food storage and handling methods are essential to ensure food safety.
For perishable foods, it is best to consume them as soon as possible after purchase to guarantee freshness and safety.
At the same time, he also reminded Wang Li that any food, especially meat and seafood, should be well cooked to kill harmful microorganisms that may be present.
Zhu Feng went on to explain in detail how to identify and handle food that has gone bad. He noted that some common signs of spoiled food include unusual odors, mold, color changes, and texture softening.
He stressed that once food is found to have these signs, it should be discarded immediately and avoided to avoid health risks.
He also cautions that certain foods, even if they appear normal in appearance and taste, can contain microorganisms or toxins, so proper storage and handling methods are crucial.
Zhu Feng then discussed the best way to store food.
He pointed out that different types of food require different storage conditions. For example, certain vegetables such as potatoes and onions should be stored in a dry, cool place rather than in the refrigerator.
Conversely, leafy vegetables and some fruits should be kept in the refrigerator to keep them fresh.
Some foods such as garlic and onions should be consumed as soon as possible once cut as they can spoil quickly.
In addition, Zhu Feng also emphasized the importance of avoiding cross-contamination of food.
He explained that when preparing and storing food, raw and cooked foods should be strictly separated, using different cutting boards and knives. This is especially important to prevent bacterial infections.
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