"Cold-chain food" or "refrigerated food" like fresh milk, which requires low-temperature processing, low-temperature storage, low-temperature transportation and distribution, and low-temperature sales to reach the hands of consumers, can only be kept at a low temperature in order to ensure the preservation of refrigerated foods. Safety. In addition to fresh milk, cold meat and quick-frozen foods are also particularly susceptible to temperature increases. Therefore, consumers must pay special attention to these three types of frozen foods.

Fresh milk: Fresh milk is also known as pasteurized milk. It is a kind of “low-temperature sterilization milk”. The harmful microorganisms in the raw milk are generally killed, but some heat-resistant microorganisms are still preserved. Therefore, the fresh milk needs to be stored at a low temperature. To inhibit microbial activity. Fresh milk has a short shelf life and is susceptible to deterioration due to temperature.

Wang Xingguo reminds consumers that when ordering fresh milk, it is necessary to know in advance whether the manufacturer has done the low-temperature delivery in the final stage. Compared to ordering milk, the fresh milk in supermarket freezers is relatively safe, but Wang Xingguo, honorary chairman of Tianjin Nutrition Society and director nutritionist Fu Jinru both stated that it is difficult to judge the quality of fresh milk before consumers open them up. Consumers are the best. Purchase products with a closer production date. Fu Jinru pointed out that in addition to eyeliners, nose sniffing, and tasting methods, consumers can judge whether the milk they buy is fresh or not. They can also heat it. If they are uneven after heating, there are flocculent precipitates. not fresh. Fresh milk after opening can not be stored at room temperature, and it is best to finish drinking in one day.

Cold meat: Cold meat, also known as cooled meat, sour pork, and chilled meat, refers to raw meat within the range of 0-4°C that is always maintained during processing, distribution, and sales after slaughter. Under low temperature conditions, the growth and reproduction of most microorganisms is inhibited. If the temperature rises, the activity of the microorganisms becomes higher, and cold meat is prone to deterioration.

Wang Xingguo pointed out that it is best to go to large supermarkets to buy cold meat. Because there is no low-temperature condition in the farmers' market, its quality is difficult to guarantee. Fu Jinru suggested that consumers should “touch, see and smell” three words when buying cold meat: sticky hands are good meat, if the surface feels greasy, it means the meat is not fresh; fresh meat is red Even and shiny, darker flesh is poor quality meat; fresh meat has no stench, and ammonia smell or sour taste indicates that the meat has deteriorated. Buying home cold meat still needs to be refrigerated, preferably in two days.

Frozen foods: Frozen foods often need to be kept at -18°C. In reality, supermarket freezers are often open. People are turning over and turning over various foods, and the temperature cannot always be kept at -18°C, so it is very likely that Lead to the early deterioration of frozen foods.

Fu Jinru pointed out that apart from watching the production date, when purchasing frozen foods, it is necessary to try to buy frozen foods that are individually packaged. The packaging bags are not damaged, and the surface or inside of the bag is free of frost or frost. Adhesion, arrangement is more neat. When selecting staple foods for quick-frozen foods, choose white and spotless foods. When picking fish and meat quick-frozen foods, if the color is yellow, it means the fat has deteriorated. Finally, frozen foods that can't be eaten at home should be immediately returned to the refrigerator. It's best to finish it within a week.