Frozen food has gradually become a necessity of people s lives, is eating frozen food harmful to the

Frozen food will gradually disappear as it is stored for a long time. In fact, the nutritional value of quick-frozen food has been greatly discounted compared with fresh food, and frozen food will be greatly reduced in taste or appearance with its fat oxidation, which has a great threat to health.

It is also harmful, because these frozen foods actually do not have much nutrition, and eating them regularly can lead to malnutrition, so there is no benefit to the body.

It is definitely harmful because it is not fresh and does not allow you to consume enough nutrients, so be sure to eat more fresh vegetables and fruits.

Eating frozen food is not harmful to the body, but it is not recommended to eat more, because frozen food may cause diarrhea, you can usually cook noodles and eat them, so you should take care of your body.

It doesn't hurt. Because frozen products are processed and kept at low temperatures, there is generally no problem with quality.

It's not safe. Although it feels like the temperature of frozen food is low, and bacteria and viruses are not easy to survive, in fact, on the contrary, viruses and bacteria generally like low temperatures, and some bad viruses. I like to survive at low temperatures, look at SARS and the new crown are rampant in the cold, and then look at the frozen food imported from abroad recently and carry the new crown virus many times.

The longer frozen food is stored, the more chance it will become infected, so frozen food is not safe.

Frozen food is not safe.

Many people feel that frozen food is safe and bacteria do not breed, because low temperatures can inhibit the proliferation of microorganisms. However, low temperatures do not have an effective sterilization effect, and once the room temperature is restored, the surviving microorganisms may still be active and cause trouble. Staple foods such as meat, fish, vegetables, fruits, and frozen dumplings are frozen raw, and it is difficult to ensure that the food does not carry various microorganisms, including pathogenic bacteria and viruses, before freezing.

Last year's incident of containing Staphylococcus aureus in the frozen dumplings that was popular on ** is also such a case.

Therefore, raw quick-frozen food, whether vegetables, fruits, meat or fish, needs to be heated after thawing before eating. Frozen staple foods must be thoroughly steamed and cooked before eating. For frozen foods that cannot be heated, such as ice cream and ice cream, it is best to choose products produced by reliable companies, and not to buy cold drinks from roadside stalls.

This summer, there was news that the total number of bacteria in the "old popsicle" in a small workshop exceeded the standard by more than 1,700 times, and the coliform bacteria exceeded the standard by 240 times, which is enough to prove that freezing cannot "freeze" bacteria.

After the food is thawed, if it is left at room temperature for a long time, this process can also cause a large number of microorganisms. If these thawed foods are not isolated from other foods, the germs and viruses in them may also contaminate other foods, causing cross-contamination. In the case of food poisoning in Germany, frozen strawberries were made into "strawberry puree" for children to eat, this processing was carried out at room temperature, and was not sterilized, and the process of processing and transportation may bring the problem of virus and bacterial multiplication, in fact, the frozen strawberries themselves.

Quick-frozen food refers to all kinds of staple foods that are made by quick-freezing process and can be transported, stored and sold under freezing conditions after being processed into various cooked or uncooked staple foods with rice, noodles, miscellaneous grains, etc. as the main raw materials, meat, vegetables, etc. as auxiliary materials, and processed into various cooked or uncooked staple foods, such as quick-frozen buns, quick-frozen dumplings, quick-frozen rice balls, flower rolls, spring rolls, etc.

Precautions for buying quick-frozen noodles and rice food: 1Pay attention to the storage conditions of the sales store.

Quick-frozen noodles and rice foods need to be kept in freezing conditions below -18. If the sales store does not have a freezer or the freezer temperature does not reach -18, the product quality is not guaranteed and it is not suitable for purchase. 2.

Buy packaged products whenever possible. Currently, there are some stores** frozen food in bulk. Although these foods are relatively cheap, they are easily contaminated and do not meet food hygiene requirements, so do not buy bulk quick-frozen foods as much as possible.

3.Pay attention to the product packaging. Choose products with well-sealed packaging and no bonding, breakage or deformation of the product in the bag.

There should be no or only a small amount of ice chips in the bag. If there are a lot of ice chips in the bag, it may be caused by the product thawing and then freezing. Do not buy food that has been thawed or thawed and then frozen.

4.Pay attention to the product label. In addition to the conventional product name, manufacturer and address, production date and shelf life, net content, ingredient list and other requirements, the label of quick-frozen noodles and rice food should also indicate the storage conditions, raw and cooked and edible methods.

If it is a product with filling, the filling content should also be indicated.

5.If you do not eat it immediately, you should put it in the freezer compartment of the refrigerator as soon as possible to avoid leaving the cold chain for too long and affecting the quality of the product. 6.

Do not refreeze frozen food that has been thawed, as the quality of the food will not be as good as before.

Frozen food is still relatively safe, you must look for the regular manufacturer, it will be safer, it is better not to eat frozen food, it is better to eat and buy now, or to eat fresh is better, safer, I hope it can help you.

There is no problem with frozen food consumption, the state has certain requirements for food hygiene, especially frozen food, which must meet the national food hygiene requirements before it can enter the market, and it is a food within the shelf life, so you can eat frozen food with confidence.

10 Home Safety Principles for Cold Food.

1.When shopping in the supermarket, frozen food and refrigerated food should be put in the shopping basket when you are about to go out of the supermarket, and then go home and put it in the refrigerator as soon as possible. Avoid leaving them at room temperature for long periods of time, causing food temperatures to rise significantly, microorganisms to multiply, or frozen foods to thaw.

2.The packaging of food has instructions on the shelf life and shelf temperature, and it must be stored according to the shelf life. For example, pasteurized milk, which is stated to be refrigerated for 30 days, can grow a lot of bacteria and cause sour and clotting after a day if it is not placed in the refrigerator but is placed on the table, especially if the room temperature is high.

3.Frozen food must be divided into areas in the refrigerator, and cooked food and raw food must be separated to avoid cross-contamination. Raw fish and raw meat are put on the upper layer, and ice cream, ice cream, frozen fruits, frozen steamed buns, etc. are put on the upper layer.

If there are three layers, the middle layer can be used to put quick-frozen dumplings, frozen tofu and the like.

4.The same goes for the refrigerator, where leftovers, milk yogurt, cooked meat, and other foods that don't take too long to heat up are placed on the upper floor; Raw vegetables are placed on the outside of the lower layer, and tofu is placed on the inner wall of the lower layer; Fish that are not frozen are placed in a special crisper box.

5.Purchased frozen food, whether vegetables, fruits, meat, fish, quick-frozen buns and dumplings, etc., need to be heated and sterilized before eating. Even fruits, vegetables or nuts should not be frozen to sterilize them, and they should be eaten without heating after thawing.

6.For packaged refrigerated foods, all tofu and soy products must be heated and sterilized before eating; After sterilization, cooked meat and other foods can be eaten directly after opening the package, but once it becomes leftovers, the next time you eat it, it must be fully heated and sterilized like other leftovers.

7.Before eating, it is better to take out the frozen fish from the freezer on the first day, and put it in the fresh-keeping box of the refrigerator room for releasing raw meat and fish before eating, so that the thawing is very uniform, without losing the juice, and avoiding the danger of excessive microorganisms and cross-contamination. Cut it into a pot and cook it immediately after taking it out, and be sure not to leave it on the cutting board for a long time.

8.After touching frozen food that has not been heated and sterilized, wash your hands thoroughly as if you were dealing with raw fish and meat, and then touch other ingredients. Avoid transmitting cold-tolerant microorganisms from raw foods to other foods, especially cooked foods or foods that are to be eaten raw.

9.When making homemade frozen desserts, if you need to add fruits, it is better to add fresh fruits to ice cream, yogurt and other ingredients. If you have to use frozen fruit and can't heat it, you must process it as soon as possible and eat it immediately, so that the food is always at a low temperature and does not allow time for microorganisms to multiply.

10.Cold salad has higher requirements for food hygiene, and it is better to mix and eat it now, and eat it after one meal. Do not marinate for several hours, as this gives the bacteria sufficient time to multiply and will bring about a rapid rise in nitrite.

The answer to your question is relatively safe, because there is still one in thousands of miles, not to mention that now is the time when the epidemic is rampant in the periphery, in fact, there is no absolutely safe food, but it is not harmful to our body, it can be ignored, and our country's food safety specifications are very high, much stronger than many countries, so you don't have to worry about the quick-frozen food bought by large supermarkets, which is relatively safe.

Frozen food is safe to eat, first of all, frozen food must be inspected, and only after passing the inspection can it be marketed for sale. Therefore, eating frozen food can be used normally and is qualified.

If it meets the safety standards, frozen food will be safe to eat, if it is made by a small manufacturer, and the inspection is unqualified, there must be potential safety hazards, it is recommended to look at the marked safety signs and production dates when eating.

As long as it is produced by a regular manufacturer, it is of course safe to buy frozen food that has been strictly tested and meets the standards, and it is bought without bad conditions within the shelf life.

Frozen food is unsafe to use, and it is even more unsafe to produce more bacteria after freezing for a long time.

As long as you handle it well or safely, but you must pay attention to hygiene and be clean, because some frozen foods are directly thrown into the refrigerator, and the frozen internal organs are not removed at all.

Frozen food purchased from regular channels and within the shelf life is safe, pay attention to personal hygiene when purchasing frozen food, follow the principle of food safety when eating, do a good job of separating raw and cooked food to prevent cross-contamination, and cook the food thoroughly before eating.

Frozen food is not absolutely safe, intuitive can distinguish the worst, the color can judge its freshness, and the production date should be paid attention to. Try to eat as little as possible and make your own self-cooking.

As long as the frozen temperature of frozen food is okay, the food is safe within the shelf life, and if the temperature of the frozen food suddenly rises, then food safety is not guaranteed.

Personally, I don't think it's safe to eat frozen food. Stay safe. Try to eat big brands as much as possible, and be optimistic about the shelf life.

If you follow the standard safety process, do a good job in the details of initial bacteria control, quick freezing, strict temperature control, closed packaging, cold chain transportation and storage, etc., the safety of frozen food can be assured.

When choosing frozen food, choose the most recent factory date, preferably within three months, and its safety, nutrition and quality are at a good level.

Frozen food = junk food, not nutritious?

In fact, the nutritional value of quick-frozen food depends on the raw material itself, not on the process of quick-freezing.

Due to the progress of processing technology, the nutritional loss caused by quick-freezing is not large, and the nutritional value of some quick-frozen fruits and vegetables is not much different from that of freshly bought, and quick-frozen preservation technology does not need to add preservatives.

Therefore, frozen foods can be eaten with confidence.

Of course, if there is any drawback, it may be the taste.

The quality of frozen food will decrease with the extension of storage time, but if it is not easy to obtain fresh food, frozen food is also a good choice.

However, try to avoid eating quick-frozen prepared foods such as meatballs, crab sticks, fish tofu, etc., because in order to ensure the taste, the fat content and sodium content of such foods are often higher, resulting in a decrease in their nutritional value.

Go to a regular supermarket or market to buy fresh products. When buying, you can use a disposable plastic bag to cover it in reverse. Stop choosing frozen fresh food, avoid direct contact with your hands, and wear a mask properly.

When buying pre-packaged frozen fresh food, pay attention to the contents of the food label, such as the date of manufacture, shelf life, and storage conditions, to ensure that the food is within the shelf life. Wash your hands with soap or hand sanitizer after shopping. Do not touch your mouth, nose, eyes, etc. before washing your hands.

When shopping abroad and purchasing goods from overseas countries or regions, including frozen food abroad, you should pay attention to the customs food quarantine information and disinfect the external packaging.

Keep the kitchen and utensils clean and wash your hands before handling food. Separate raw and cooked foods. Containers, knives, cutting boards, and other tools used to process frozen fresh food should be kept separate.

It should be cleaned and disinfected in a timely manner, and it should be avoided to mix with instruments that directly process imported food to avoid cross-contamination. Frozen fresh food should be stored in the refrigerator or freezer. The storage time should not be too long.

It should be stored in layers with cooked food. Wash your hands after washing or touching frozen fresh food and before touching cooked food. The kitchen should be ventilated and cleaned, and the environment, tableware, and cooking utensils should be disinfected if necessary.

The longer the slow freezing time, the larger the ice crystals produced by the water, which can puncture the structure of the body's cell membranes and reduce the taste of the food. Immediate freezing causes very little damage to nutrients, especially the highest degree of preservation of vitamins in food, which is also an advantage not found in many production and processing methods. In the case of vegetable foods, enzymes and other active substances must be killed at high temperatures before freezing, and the retention of nutrients is much higher.

But they can't be compared to fresh food. Ultra-low temperature can temporarily close the capillaries in the stomach and inhibit part of the blood circulation system, thereby reducing the metabolism of digestive enzymes and the speed of gastrointestinal peristalsis, and relieving the rate of digestion.

When cooking frozen fresh food, seafood should be cooked thoroughly. The general principle of cooking is to hold for 10-15 minutes after boiling. Try to avoid eating raw, half-raw, or seafood soaked in wine, vinegar, or salt.

When two or more people eat together, remember to use communal chopsticks and spoons to reduce cross-infection and the occurrence of infectious and foodborne illnesses. Please keep the seafood in the refrigerator and freezer. Eat as soon as possible.

Be sure to warm up well before eating again, and the core temperature should reach 70 or more.