The Food and Drug Administration stated that using traditional electric cookers to keep warm can easily fall into the dangerous temperature zone of 7-60°C, which will encourage the growth of bacteria and cause food deterioration; schematic diagram.

(The picture is taken from photoAC)

[Health Channel/Comprehensive Report] Some people use traditional electric cookers to keep warm and preserve food, but won’t the food go bad?

In this regard, the Food and Drug Administration stated that using traditional electric cookers to keep warm tends to fall into the dangerous temperature zone of 7-60°C, which will encourage the growth of bacteria, and the lid of the pot is not completely sealed, so it is difficult to determine the heat preservation, so it may cause food damage over time. Deterioration, corruption.

The Food and Drug Administration issued an article in the "Food and Drug Rumor Refutation Zone" stating that generally speaking, the temperature at the center of food heating needs to exceed 70°C for bacteria to be easily eliminated.

In terms of storage temperature, the hot storage temperature must be higher than 60°C, and the cold storage temperature must be lower than 7°C to reduce the growth rate of bacteria.

The temperature between 7-60°C is called the dangerous temperature zone, because many bacteria can grow and multiply rapidly at this temperature.

Please read on...

According to the Food and Drug Administration, the operating principle of the traditional electric cooker is to use the electric heating tube on the bottom of the outer pot to heat. When the water in the outer pot evaporates, the temperature on the bottom of the outer pot begins to soar above 100°C. At this time, the temperature detection device on the bottom will be triggered to stop the electric heating tube. Heating, the circuit switches to the heat preservation circuit to perform the heat preservation function at about 65°C.

However, different brands or models may have different heat preservation temperatures, and the traditional electric cooker lid is not completely sealed, so it is difficult to determine when heat preservation can be maintained at a state above 60°C.

Therefore, if you use a traditional electric cooker to keep food warm, if you accidentally fall into the dangerous temperature zone, it will easily encourage the proliferation of bacteria. If the heat preservation time is too long, the food will easily spoil.

The Food and Drug Administration reminds that after the meal is prepared, it should be eaten as soon as possible. If it cannot be eaten immediately, it is best to keep it above 60°C, or refrigerate it (below 7°C) or freeze it (below -18°C) as soon as possible. save.

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keywords

  • bacteria

  • Electric pot

  • insulation

  • food preservation

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