Safe holidays by touching eggs, washing hands, and disinfecting kitchen utensils
[서프라이즈뉴스] Special attention was requested to prevent the occurrence of salmonella food poisoning in the special case of Goyang.
This is because September is a time when cross-contamination by salmonella-contaminated eggs and food made from eggs, hands, and cooking utensils is easy to occur.
In order to prevent salmonella food poisoning, when cooking eggs, poultry, meat, etc., the core temperature is 75°C for 1 minute or more, and when cooking meat attached to the bones, such as steamed ribs or samgyetang, heat it for a long time.
In particular, you must be careful when handling eggs that enter the current that do not fall into the holiday food.
This is because germs can be transferred to food by handling eggs with chicken feces on them or contaminated cutting boards, knives, and kitchen utensils.
To prevent cross-contamination, wash your hands thoroughly with soap and running water for at least 30 seconds following handling eggs or raw meat.
Purchased eggs should be refrigerated and separated from raw vegetables.
It is good to use a knife and chopping board separately from those for vegetables, meat, and fish.
A city official said, “Everyone is careful regarding food poisoning in the hot summer, but when the weather is cool like these days, it is necessary to be careful because food hygiene management can be neglected. Please keep it.”
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