Food safety precautions and guidelines for healthy eating

Several Important Notes on Food Safety

Food safety is always a hot topic, as safe eating is essential for men's health. So, what should we pay attention to regarding food safety?

Pay attention to the expiration date. The expiration date is usually clearly stated on the outer packaging. Always check the expiration date when purchasing food.

Use the refrigerator correctly. Improper use of the refrigerator is a health hazard. Here are a few suggestions:

① Check if the actual temperature inside the refrigerator is higher than the indicated temperature. Adjust the refrigerator temperature frequently.

② Overfilling the refrigerator can lead to uneven temperature distribution and frost formation. Problems with the refrigerator's seal, such as opening and closing the door too frequently or a poorly sealed door, can also promote frost formation.

③ Removing large outer packaging bags from food items reduces contact between food products.

④ Only take food out of the refrigerator when you are ready to eat it.

⑤ Separately package different foods to avoid cross-contamination of bacteria.

⑥ Consume foods that have been in the refrigerator for a longer time first.

⑦ Disinfect, defrost, and clean the entire refrigerator at least every 3 months. During cleaning, place food in insulated bags and do not put thawed food back into the refrigerator.

Pay attention to kitchen hygiene.

① To avoid cross-contamination between foods, different foods should be packaged separately. Avoid sharing a cutting board and knife for meat and vegetables when cooking. Place foods that need refrigeration in the refrigerator and consume them as soon as possible.

② Don't forget to wash your hands before handling food, especially foods that do not require further processing.

③ Ensure that vegetables and fruits intended for direct consumption are thoroughly washed. ④ If you use a dishcloth daily, wash it daily.

What tableware is safer to use?

In modern life, we use a variety of tableware, including ceramic, stainless steel, iron, aluminum, and plastic. Tableware is becoming increasingly beautiful and colorful, but have you considered its safety? Here, we briefly introduce some tableware that men should be aware of when using safely.

Brightly colored plastic tableware. The inner walls of non-stick pans and rice cookers have a plastic coating made of polytetrafluoroethylene (PTFE). When heated above 400℃, this coating releases toxic tetrafluoroethylene gas. Therefore, never allow rice cookers or non-stick pans to dry-heat. Some plastic tableware's colored patterns release excessive levels of heavy metals such as lead and chromium. Therefore, when using tableware, choose plastic tableware without decorative patterns whenever possible.

Ceramic tableware with colored inner walls. Ceramic tableware is made using three methods: overglaze, inglaze, and underglaze. Harmful metals such as lead and cadmium mainly come from the overglaze pigments. Long-term use of overglaze tableware will cause harmful metal elements to leach out and enter the body with food, causing chronic poisoning. Therefore, avoid using tableware with colored inner walls.

Iron and aluminum tableware should not be used together. When using aluminum tableware, aluminum shavings often fall off. These shavings can form aluminum ions when they come into contact with acidic or alkaline substances, entering the food and then the body. Excessive accumulation of aluminum in the body can cause decreased intelligence, memory loss, and Alzheimer's disease. Although iron tableware is generally safe, using it in combination with aluminum tableware can pose a greater risk. This is because not only do the two materials have different hardness, but aluminum and iron are also two metals with different chemical reactivity. When food is used as an electrolyte, aluminum and iron can form a chemical battery, resulting in more aluminum ions entering the food and being ingested by the food. Therefore, aluminum and iron tableware should not be used together.