The secret to keeping food safe for Tet holiday is to avoid infection

Keep each type separately or put into a box to avoid infection, not to ripen and live close to each other, do not freeze the defrosted dish.

Doctor Le Thuan Linh, Head of Nutrition Department, General Hospital of Thu Duc District, Ho Chi Minh City, said that many people have a habit of storing food on Tet holiday but do not preserve properly leading to poisoning when eating.

Most of them are prepared for long-term preservation, so the nutrient content is lost a lot. Heated foods also lose a lot of beneficial micronutrients, and long-preserved vegetables lose their vitamins and minerals, especially water-soluble vitamins.

In order for the family to have a full Tet season, Dr. Linh advised:

Fresh food

1. Fresh unused fresh foods on the day should be stored in the freezer.
2. Divide into small enough portions for each meal, avoid defrosting too much without using it all.
3. Put in packaging or use food containers for storage.
4. Thawed food is not frozen.

Vegetable

1. Do not wash but only remove deep leaves, stamping, broken parts, cut roots, leave in a cool place.
2. Types such as cabbage, cauliflower, carrot, celery are put in plastic bags and stored in the refrigerator in the vegetable compartment.
3. Wash fruits, dry them in plastic bags to keep them in the cool compartment.

Vegetables should not be washed but just picked up the broken part, put in a cool place.

Excess food

1. Excess food should be placed in a sealed container in the refrigerator compartment. Ripe dishes are placed in the upper compartment, the furniture is in the lower compartment.
2. Do not use leftovers if left in the refrigerator for more than three days.
3. Repeated feed causes the loss of micronutrients, minerals, increases in salt content, increases the risk of protein metabolism, and limits its use. When eating only scoop out a small amount enough, do not pour excess food back into the pot.

Frozen food and safe defrosting

1. Frozen food will limit the loss of nutrients, and can preserve for a long time, with less risk of infection.
2. The safest way to defrost is to keep it in the cooler 24 hours before cooking or you can use the microwave to defrost quickly. But microwaves increase food temperatures, so the risk of infection increases. Therefore thawed foods with microwaves need to be processed and used immediately.
3. Do not freeze defrosted food again to avoid infection.

 

1. Cooked rice cakes are cooked to the end of the water and then hung in a dry and well-preserved place for a long time.
2. Spring rolls, sausages, preserved sausages in the refrigerator compartment, cut out enough to use, wrap the food covering the surface of the cut to avoid darkening and drying, then put in sealed plastic bags, continue to tell Keep the refrigerator cool. Sausages can be stored for 10 days in the refrigerator compartment.
3. Jam in plastic bags or sealed glass bottles, can spread a layer of sugar to absorb moisture and keep the taste delicious.
4. Melon onion, kernels after washing thoroughly dry, boil the soaked water thoroughly, the amount of salt just enough to not get scum. Can sun drying jars of pickles, tubers to preserve longer.

Fresh food temperature and duration

1. Freeze.
2. Cool compartment 2-4 ^o C, store for one day.

Temperature and time for storing processed food is available

1. Sausage, nem to prevent cool 2-4 ^o C, store for 10 days.
2. Sausage hanging in a cool place at room temperature 10 days from the date of opening the packaging.
3. Banh chung place cool place at room temperature for 15 days.
4. Jam preserved at room temperature, in a sealed plastic bag for 15 days.