Dangers of "overnight food", reduced food values Risk of food poisoning
Repeatedly heated food Also risk lower nutritional value
Dr. Danai Theewanda, Deputy Director-General of the Department of Health, said that most people normally do not eat ready-made food or cooked food in large quantities. Was put into the refrigerator And bring it to be warm to eat at the next meal By foods that have been reheated or stewed for more than 4 hours Will have the opportunity to reduce the nutritional value
Overnight food is spoiled.
Fresh vegetable food, stir-fried vegetables, boiled vegetables, steamed, boiled, if left over, then put aside for the next meal, the nutritional value of vegetables will decrease And the taste will change In addition, if there is not enough storage. Improper storage temperature Microbes contaminated during storage can lead to diarrhea or severe symptoms and even food poisoning .
Food prone to spoilage Risk of food poisoning
- Food that has not been reheated Or store in the refrigerator after cooking for more than 4 hours.
- Unheated food Or through little heat
- Overnight meals that have been reheated many times.
- Already cooked food There is repeated warming. Or stew continuously for 4 hours or more
- Coconut milk food Containing meat And cooked for more than 4 hours
- Food warmed with insufficient heat Or warm, not evenly hot (Must be heated until boiling Stir the food thoroughly to every point)
- Foods containing starch or sugar, including dairy products That have been cooked for more than 4 hours and not put in the refrigerator
If you don't want to risk spoiled food Including food that loses a lot of nutritional value Choose to eat fresh vegetables regularly, at least 2 ladle per meal, because vegetables contain vitamins, minerals, dietary fiber, and antioxidants that are good for the body. And should choose to buy or cook food, but enough to eat each meal Because of freshly cooked food Nutritional value is higher than food that has been heated many times and is less prone to spoilage Resulting in the risk of food poisoning followed by.
