Refrigeration prohibited after defrosting frozen food...Food poisoning bacteria proliferation if left in water for a long time
Jan 21, 2025
With the number of norovirus infections that usually occur in winter continuously increasing recently, the Ministry of Food and Drug Safety guided the correct shopping tips and food storage methods ahead of the Lunar New Year holiday and asked for compliance with food poisoning prevention rules in winter.
Oh Yoo-kyung, the Minister of Food and Drug Safety, visited the Yangjae branch of Hanaro Mart in Seocho-gu, Seoul on the 21st and examined ingredients such as fruits and meat with two housewives. It is recommended to go shopping for ingredients for preparing food for the holidays within an hour", he explained.
According to the Ministry of Food and Drug Safety, food ingredients should be purchased in order from food stored at room temperature to refrigerated food, meat, and fish and shellfish, and transported in an ice box or ice pack. When purchasing processed food, it is important to carefully check the indications such as the expiration date, nutritional ingredients, and allergy-causing substances on the product. In addition, for foods marked with e-labels such as QR codes, you can check product safety information as well as ▲ safety information such as food labeling, recovery, allergy-causing substances ▲ raw materials, health information such as nutrition ▲ cooking methods in real time.
When storing food ingredients purchased at home in the refrigerator, it is recommended to store food that is used immediately on the door side of the refrigerator, and food that is used later is stored inside the refrigerator or frozen. Eggs and raw meat should be stored separately so that they do not come into direct contact with vegetables and fruits consumed raw without heat cooking.
In particular, freezing frozen food again after thawing or leaving it in water after defrosting it in hot water for a long time can multiply food poisoning bacteria.
In addition, to prevent cross-contamination of food poisoning bacteria when cooking holiday foods, wash your hands first if you want to trim other ingredients such as vegetables after touching eggs and raw meat. If possible, knives and cutting boards are classified and used by ingredients such as vegetables, meat, and fish, and if one tool is used, clean it with detergent whenever the ingredients change.
In addition, when cooking food, pulverized meat such as sashimi should be fully cooked to the inside, meat and processed meat products such as ham and sausage should be heated at a central temperature of 75°C for at least 1 minute, and fish and shellfish such as oysters and clams should be heated at a central temperature of 85°C for at least 1 minute.
Director Oh said "As holiday foods are cooked in larger quantities than usual, food poisoning can be prevented by purchasing ingredients, carefully preparing, storing, and paying attention to cooking methods"Especially when moving, such as on the way back to Seoul, keep food with a cold bag as much as possible, and make sure to reheat it before eating it."," he said. In addition, "Since food poisoning such as norovirus occurs a lot even in winter, please follow food poisoning prevention rules by thoroughly cleaning and disinfecting ingredients and cooking utensils and thoroughly managing personal hygiene such as hand washing."
Oh Yoo-kyung, the Minister of Food and Drug Safety, visited the Yangjae branch of Hanaro Mart in Seocho-gu, Seoul on the 21st and examined ingredients such as fruits and meat with two housewives. It is recommended to go shopping for ingredients for preparing food for the holidays within an hour", he explained.
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When storing food ingredients purchased at home in the refrigerator, it is recommended to store food that is used immediately on the door side of the refrigerator, and food that is used later is stored inside the refrigerator or frozen. Eggs and raw meat should be stored separately so that they do not come into direct contact with vegetables and fruits consumed raw without heat cooking.
In particular, freezing frozen food again after thawing or leaving it in water after defrosting it in hot water for a long time can multiply food poisoning bacteria.
In addition, to prevent cross-contamination of food poisoning bacteria when cooking holiday foods, wash your hands first if you want to trim other ingredients such as vegetables after touching eggs and raw meat. If possible, knives and cutting boards are classified and used by ingredients such as vegetables, meat, and fish, and if one tool is used, clean it with detergent whenever the ingredients change.
In addition, when cooking food, pulverized meat such as sashimi should be fully cooked to the inside, meat and processed meat products such as ham and sausage should be heated at a central temperature of 75°C for at least 1 minute, and fish and shellfish such as oysters and clams should be heated at a central temperature of 85°C for at least 1 minute.
Director Oh said "As holiday foods are cooked in larger quantities than usual, food poisoning can be prevented by purchasing ingredients, carefully preparing, storing, and paying attention to cooking methods"Especially when moving, such as on the way back to Seoul, keep food with a cold bag as much as possible, and make sure to reheat it before eating it."," he said. In addition, "Since food poisoning such as norovirus occurs a lot even in winter, please follow food poisoning prevention rules by thoroughly cleaning and disinfecting ingredients and cooking utensils and thoroughly managing personal hygiene such as hand washing."
This article was translated by Naver AI translator.
