Hong Kong releases the report and claims it is high in fungus risk content that the silk cream of coconut palm is chartered and exposed to the sun

Hong Kong releases the report and claims it is high in fungus risk content that the silk cream of coconut palm is chartered and exposed to the sun
Hong Kong releases the report and claims it is high in fungus risk content that the silk cream of coconut palm is chartered and exposed to the sun
Room attentive to put, exceed, should take again sausage that hot dog use, should boil at the room temperature depositing over four hours coconut palm silk cream making and hot dog completely four hour, you don't eat. Hong Kong food security centre held and consulted the forum with the food industry last week, reveal the microbial quality containing filling material silk cream making and hot dog of coconut palm sold on the market is not good enough during that time, these two kinds of food are preserved under the tender feeling condition of the room for over four hours, the fungus content is higher than the safe range seriously. Hong Kong eats Ann centre and publishes " the industry of making bread and sandwich safely guided and made a draft " last week, reveal silk cream making and microbial quality of hot dog of coconut palm sold on the market is not good enough, refer to, pollute, store appropriate handling course, conforming to hygiene situation, will influence microbial quality of food bake, again. Propose the industry wants the scrupulous demand of estimating material of filling such as the cream while making the silk cream bag of coconut palm, avoid excessive, propose put more than four hours the intersection of coconut palm and silk cream wrap up and abandon under room temperature. Guide, require sausage should boil completely while making the hot dog, central temperature must reach or more one degree Centigrade still, maintain for at least 30 seconds. The hot dog should be put less than two hours at the room temperature and put the ice box, the ones that preserved for over four hours should throw away. However, Hong Kong infectious disease specialist puts to the trouble of Yongle to point out, material of filling such as the cream and dip are golden yellow staphylococcus, salmonella and hotbed which Escherichia coli causes, and claim these two kinds of food should not be preserved under the food safety standard at the room temperature for over two hours, food fit centre relax the standard first time, seem nondescript. (the intersection of reporter and dawn the intersection of Lin and the intersection of forest and morning transliteration Yin)


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