Under normal circumstances, most of the food we buy home will be put into the refrigerator, but some foods with pathogenic bacteria are indistinguishable from the naked eye. These bacteria can grow rapidly above 4°C and below 60°C, but Does not destroy the appearance, taste and smell of food. Therefore, people can not tell whether the food has pathogenic bacteria.
â— The cholera bacteria found in seafood can cause cholera infection and severe watery diarrhea. However, cholera bacteria do not spoil the seafood.
â— Salmonella is an egg that causes diarrhea, abdominal pain, and fever after eating; however Salmonella does not spoil eggs.
â— Beef with E. coli O-157:H7, can cause severe symptoms such as colitis, nephritis and hemolysis after eating, but E. coli does not make beef spoil.
Therefore, take seafood, eggs, beef, etc. out of the refrigerator and make sure that they have been frozen for several days and that there is no possibility of producing pathogenic bacteria.
And those food-destroying bacteria can still breed slowly between 0 and 4°C in a general refrigerator, and eventually cause the appearance, taste and odor of the food to be damaged so that it cannot be eaten. But these bacteria do not make people sick. Therefore, storing food at 0 to 4°C can only extend the food storage time but it cannot be stored indefinitely because it will eventually be inedible due to food spoilage.
Therefore, eating bad bacteria does not necessarily cause bad food, and bad food bacteria may not be bad.
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