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【生冷食物原來係咁定義】

【NEGI-P(ATENT)】專利營養數據茶療計劃


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【生冷食物原來係咁定義】 生冷食物常被認為是生吃的蔬菜、水果及冷食食品等,但其實我們常與被定義為生冷的食物擦肩而過。食用這些食物除了容易令我們感到腸胃不適或肚瀉外,還會對我們的健康構成什麼影響?


生冷食物亦是高風險食物,可分為三大類:沒有經過熱處理、熱處理不足和容易受細菌或病毒污染。當中可能帶有可致病的微生物,容易誘發身體免疫反應及常見病徵,包括嘔吐、腹瀉、腹痛及發燒。


💡營養師提提您

吃剩的食物應盡快處理,最理想為由用餐起計2小時內放回雪櫃儲存,以減低細菌滋生;當翻熱食物時,應確保食物的中心溫度至少達攝氏75°C才食用!

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【The Real Definition of High-Risk Foods】

Raw and cold food is often only considered to be raw vegetables, fruits and cold food, etc., but these are not all. Apart from making us prone to stomach upset or diarrhoea, what other potential health impacts?


Raw and undercooked foods are also high-risk foods, which can be divided into 3 categories: no heat treatment, insufficient heat treatment and susceptible to bacterial or viral contamination. It may contain pathogenic microorganisms, which can easily induce immune response. Common symptoms include vomiting, diarrhoea, abdominal pain and fever.


💡Friendly Reminder

Refrigerate or dispose of the leftover food within 2 hours of eating to reduce the growth of bacteria. When reheating food, make sure the core temperature of the food reaches at least 75°C before eating!


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