Whether it's eating out or cooking at home, we often inevitably leave behind some meals, especially when we come to our homes. If we don’t finish our meals, we’ll do more. How long does it take to save? How to handle it before eating the next time? Dahe Health News reporter interviewed Professor Huang Xianqing, vice president of the College of Food Science and Technology at Henan Agricultural University.
Can be stored in the refrigerator for a day or two
Professor Huang said that for the unfinished meals, the main safety hazard is microorganisms. Refrigerating at low temperatures (0°C to 4°C) can inhibit the growth of most microorganisms. However, some microorganisms can also grow at low temperatures. For example, Yarrowia, Listeria, and Pseudomonas can grow in a temperature range of -15°C to 20°C. Therefore, leftovers should not be stored in the refrigerator too long to avoid being contaminated with psychrophilic bacteria. Leftovers are best not separated by meals, such as meals that are not finished at noon, eat as much as possible at night, and store in the refrigerator for a maximum of two days. The longer the storage, the greater the risk of microbial contamination.
Add plastic wrap during storage
'We need to add plastic wrap when we store them.' Professor Wong said that different types of foods have different flavors. Capping plastic wraps prevents them from savoring each other. Also, wait for the food to cool before putting it in the refrigerator. Directly refrigerate the dishes with hot air. Will increase the energy consumption of the refrigerator.
The staple foods that cannot be eaten, such as rice, taro, scallion, bread, dumplings, etc., are prone to ageing, that is, they become dry, they harden, and the aged starch not only has bad taste, but also has a digestive absorption rate in the human body. It also decreases.
Mao Yuyang, a professor from the Business School of Yangzhou University, pointed out that the storage temperature of food is also related to the speed of starch aging. The most suitable temperature for starch aging is 2°C~4°C. Storage temperature is above 60°C or below -7°C. It is not easy to cause starch aging. Therefore, staple foods that can not be eaten can be stored in the freezer compartment (-18°C) to extend the shelf life and prevent chapped cracks. Note that the storage time in the freezer should not exceed 1 month. Contaminated by pathogenic bacteria.
Professor Huang said that for soups and porridges, if there are few leftovers, they can be kept in a refrigerator after being sealed. If there are more leftovers, such as broth used for cooking, they can be placed in the freezer to extend shelf life. .
Leftover green leafy vegetables are not recommended for storage
Prof. Huang said that the green leafy vegetables that are not finished are prone to produce nitrite during storage. They combine with protein breakdown products to produce nitrosamines in the body and are carcinogenic. Although refrigeration can reduce the production of nitrite and cause cancer. The risk is related to the intake of nitrite. If the intake is not excessive, it will not cause cancer, but we still need to consume as little nitrite as possible. The best way is to eat less green leafy vegetables. Buy now, Do not eat too much food each time you eat. If you can’t eat it, don’t store it for too long.
Fully heat before eating the next time
Prof. Huang reminded that if you can’t finish your meal, you must heat it up before eating it. Because the temperature of the refrigerator can only inhibit the growth of bacteria, it can't completely kill them. If it is not heated before eating, it may cause diarrhea, vomiting and other foods after eating. Symptoms of poisoning.