Leftovers are "shelf life"

The world federation of Chinese medicine professional committee, vice President of dietotherapy medicinal food research NieHong

Source: health

        Store leftovers in the refrigerator for a long time, easy to salmonella, halophilic bacteria, pathogenic e. coli, the common pathogenic bacteria such as staphylococcus aureus, or toxins such as pollution, if and when the food was not fully heated, is likely to appear fever, nausea, vomiting, diarrhea and other symptoms of food poisoning. And some of the overnight food especially leafy green vegetables overnight, instead of nutritional value is not high, also can produce pathogenesis of nitrite.

        Leftovers leftovers don't save for a long time, had better not overnight, in 5 ~ 6 hours to eat it, that is left in the morning at noon eat, finish eat last night at noon. Rice, noodles and other foods rich in starch, the best finish within 4 hours. If didn't finish in a short time, so even if look from the appearance not bad also don't eat, because they are easy to staphylococcus aureus contamination, which bacterial toxin does not decompose even after high temperature heating. Leafy greens best left-over do less, not every meal.

        Leftovers from, out of the fridge must be eaten again after high temperature heating. Fish is high protein food, bacteria is easy to reproduce, leftover fish hot tight will let people intestines and stomach discomfort or even cause acute gastroenteritis. And like food, fish, shellfish and other seafood when heating plus some of the best wine, onion, ginger, etc., not only can bring fresh, have antiseptic effect. And livestock and poultry meat, such as heating again had better add some vinegar, because such food contains abundant minerals, these minerals after heating, together with water overflow, but meets the acetic acid calcium acetate synthesis, not only can improve the nutritional value of food, and good for your body to absorb nutrients and use.

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