Proper food storage and preparation are crucial, especially during Tết when the demand for food preservation is at its peak. One common mistake many households make is thawing food improperly, increasing the risk of bacterial contamination and serious health issues.
Risks of Thawing Food at Room Temperature
According to Dr. Lê Văn Thiệu from the General Infectious Diseases Department at the National Hospital for Tropical Diseases, thawing food at room temperature—especially protein-rich foods like raw meat and seafood—can create an ideal environment for bacteria to thrive. This increases the risk of food poisoning and other serious health problems.
Room temperature (approximately 5-60°C), often referred to as the “danger zone,” is perfect for bacteria such as Salmonella, E. coli, and Listeria to multiply. Within just two hours, the bacterial count on the food’s surface can increase significantly. Foods rich in protein and moisture, such as shrimp, fish, crabs, and lobsters, are particularly prone to spoilage if not handled correctly.
Consuming contaminated food can lead to symptoms like nausea, abdominal pain, and diarrhea. In severe cases, individuals may suffer from sepsis or organ damage.
Increased Risks During Tết
During Tết, the demand for frozen food storage increases to accommodate family gatherings. However, rushed and improper thawing practices become a primary cause of bacterial contamination. Many families leave food out in the open for extended periods or soak it in unhygienic water, increasing the risk of bacterial infiltration.
For instance, shrimp—a protein-rich and easily contaminated food—can harbor bacteria like Vibrio parahaemolyticus, Listeria monocytogenes, and Salmonella when thawed at room temperature. This not only degrades food quality but also poses direct health risks to consumers.
Safe and Effective Thawing Methods
To ensure food safety and protect your family’s health, consider the following thawing methods:
1. Thaw in the Refrigerator
This is the safest method, helping food retain its freshness while minimizing bacterial growth. Transfer food from the freezer to the refrigerator 12-24 hours in advance, depending on its size.
2. Use Cold Water
If you need to thaw quickly, place the food in a sealed bag and submerge it in cold water. Change the water every 30 minutes to maintain a low temperature and prevent bacterial growth. Avoid using hot water, as this will push the food into the danger zone.
3. Use a Microwave
A microwave with a defrost setting is an effective option for quick thawing. However, after using the microwave, cook the food immediately to prevent bacteria from regrowing.
Conclusion
Proper thawing not only protects your health but also ensures the quality of meals during Tết. Apply safe methods like refrigerator thawing, cold water soaking, or microwave defrosting to minimize contamination risks. Always prioritize hygiene and follow proper procedures to ensure your family enjoys delicious and healthy meals.
Source: dantri.com.vn
