Have a healthy new year! Let’s check the “small hidden dangers” in the refrigerator first

During the Chinese New Year, many families have the habit of storing meat, eggs, milk, vegetables and other foods. Leftovers are usually placed in the refrigerator.

The refrigeration temperature of a household refrigerator is generally set at around 4°C. This temperature is perfect for many bacteria that can survive and reproduce at low temperatures. Although the temperature of the refrigerator's freezer is below zero, it does not mean that there are no bacteria. Some bacteria are just dormant and may be revived once thawed.

Foodborne pathogenic microorganisms in the refrigerator are mainly "brought" in by food, and representative ones include Listeria monocytogenes, Salmonella, Shigella and Yersinia. Today, we will take the first two "harmful bacteria" in the refrigerator as examples to teach you how to stay away from foodborne diseases.

Listeria monocytogenes

Listeria monocytogenes is the full name of Listeria monocytogenes, which is widely distributed in nature. Common contaminated foods include meat and meat products, milk and dairy products, and aquatic products. It can be spread through unclean food and infect the digestive tract.

Listeria monocytogenes generally causes intestinal infection, usually with an incubation period of 8 to 48 hours. Patients will experience fever, muscle aches, nausea, vomiting and other symptoms, which can be cured in a few days. It can also invade the nervous system and circulatory system, incubating for up to 2 to 12 weeks, causing severe meningitis and sepsis. Although the incidence rate is low, the mortality rate is high.

Newborns, pregnant women, patients with chronic diseases, and the elderly whose immune systems are not fully developed are most likely to be knocked down by it. Among them, pregnant women infected with Listeria will only show mild cold symptoms, but it can cause fetal infection and even serious consequences such as miscarriage.

Warm reminder: Listeria monocytogenes is very tenacious and can survive at 0℃～45℃, especially at the refrigerated temperature of the refrigerator. Therefore, leftover meals and cooked food in the refrigerator should be thoroughly heated before eating again.

Listeria monocytogenes is generally not resistant to high temperatures. If the core temperature of food reaches above 70°C for 5 minutes, common foodborne pathogens including Listeria monocytogenes can generally be killed. General heat treatment cooking methods used in households can effectively kill the bacteria.

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salmonella

It is widely distributed in nature and often lives in the bodies of humans and animals, especially in the intestines of poultry, livestock and pets. The main contaminated foods are: meat and meat products, eggs and egg products, milk and dairy products, etc. Since Salmonella does not decompose protein, the surface of food does not seem to change after being contaminated by it. Therefore, meat, eggs, milk and other foods should be thoroughly heated before consumption.

The most common symptom of Salmonella infection is gastroenteritis, such as vomiting, diarrhea, and abdominal pain. The common incubation period is 12 to 36 hours, and the course of the disease is generally 2 to 3 days. Severe cases can cause dehydration and shock, and some patients may develop sepsis. It is more common in children and people with low immunity.

Tips: Salmonella is not resistant to high temperatures. The core temperature of food should be above 70°C for 5 minutes to kill common foodborne pathogens including Salmonella. Common heat treatment cooking methods in the home can effectively kill the bacteria.

Review: Experts from the National Health Science Expert Database

Xu Jin and Han Hongwei, researchers at the National Food Safety Risk Assessment Center

Planning: Tan Jiayu Yunxi

Editor: Liu Yang

Source: Healthy China