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health: Keep your food safe 英语角 en.66169.com 2004-12-21 The fact is, food-borne illness is so common, many of us treat it as normal, not realizing how easy it is to avoid suffering these unpleasant symptoms. "Regarding food safety, diseases caused by microbiologically-contaminated food are the top problem both in developed and developing countries. In China, more than 95 per cent of such cases go unreported because many never see a doctor," said professor Chen Junshi, from the Chinese Centre for Disease Control and Prevention. Statistics from WHO indicate that food and waterborne diarrhoeal diseases kill an estimated 2.1 million people annually in developing countries. Georgina Cairns of the Asian Food Information Centre suggests that the most important causes of food-borne illness are errors in food handling and preparation at home, restaurants and other eating-places. Simply by following a few simple rules and guidelines we can all protect ourselves and our families from these illnesses. Following are tips to protect yourself from food-borne illnesses provided by the Asia Food Information Centre. Shopping: "Best before" and "use-by" dates should be taken seriously; out-of-date products should not be purchased and should be reported to store managers. If packaged food is found to have "gone off" before the best before date on the package, or if damaged packaging is discovered at home, it should be returned or reported to the retailer or food processor. Adulteration of food involves using inferior, cheaper ingredients to cheat consumers and undercut competition. The sale of misbranded, mislabeled, and contaminated food should be reported to relevant authorities. Reporting incidents can help authorities nab and punish errant retailers and reduce the recurrence of these incidents. Storage: Store raw foods, especially meat, fish and seafood, at the bottom of the refrigerator, and cooked foods at the top. Store foods wrapped or properly covered. Do not put hot food in the refrigerator, as this will cause the temperature to rise. Store cans, packets and bottles in a cool dry place, protected from insect and rodents. Preparation and eating: Remember to always wash hands before preparing food or eating. Equipment used to prepare raw foods must be washed thoroughly after use, and always before being used to prepare foods which are already cooked, or are to be consumed raw. Choose food stalls, restaurants or other eating places carefully. Make sure staff, cutlery and other equipment looks clean and tidy. This is a good indicator of hygiene standards of the eating place, including those "behind-the-scenes". Hot food should be very hot, and cold food should be chilled. Avoid anywhere foods are left at room temperature for more than 2 hours. Particular care needs to be taken when food is prepared in large quantities, in advance or under difficult conditions - at symposia, meetings, large social events or outdoor events. If you have any doubts about raw foods, such as fruit and vegetables, the golden rule is "boil it, cook it, peel it, or forget it". |
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