4 ways to check canned food before eating to reduce the risk of danger

4 ways to check canned food before eating to reduce the risk of danger

The Department of Health advises increasing confidence, before opening the meal, clean the can first. To reduce the risk of contamination to the surface of the can. Ready to reiterate to choose to buy canned fish that are in good condition, do not dent, do not rust, and before eating, every time must be heated for safety.

Dr. Suwanchai, M.D. Wattana Yingcharoenchai Director-General of the Department of Health revealed that the news of the screening of COVID- 19 of canned fish. In Samut Sakhon Province A number of people were found infected in the factory. As a result, the public has concerns about consuming canned fish. This issue, if the factory has a production process that meets GMP and HACCP standards in the control of the production process to be safe. There is protection against contamination, including viruses and other infections. Will build the confidence of consumers

But because it is not known what stage of the infected person is in the production line Although the process of making canned fish The fish in the can after packing is heated both in the cooking process and in the sauce, and then sterilized by steam to create a vacuum inside the can. And sealed And using the canned steaming method to sterilize at approximately 118-122 degrees Celsius for 60-70 minutes using high heat to destroy microbes and bacteria. This ensures that the virus will die completely But in the process of bringing cans to be packaged As well as taken to transport There may be a chance of contamination of the virus caused by human contact. So if you meet a worker An infection that is during the manufacturing process And the company has already sterilized at the aforementioned steps. It will be safe

How to check " canned food " before eating to reduce the risk of danger

In order to increase safety, when choosing canned fish People should choose to buy canned food as follows

The can is in good condition, not dented, especially the seams or joints of the can must be smooth. Lid or flat bottom of a can

The rim of the can must not leak, rust, not bulge due to the pressure of gases caused by spoilage of food inside the can.

Look at the product label that has been certified and has the food serial number or the number after the FDA mark, along with the date of manufacture and expiration date.

Before every consumption, the cans should be cleaned. And package when purchased Then store and hand wash immediately And when it is consumed, the fish should be cooked through the heat again. Will help to ensure the safety as well