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世界卫生组织的专家认为,如果照章行事,发生经食品传播的疾病的危险将会大大减少。这十条建议是:一、食物一旦煮好就应立即吃掉。食用在常温下已存放四五小时之久的虽已煮过的食物最危险,因为许多有害细菌在常温下可大量繁殖扩散。二、未经烧煮的食品通常带有可诱发疾病的病原体。因此,食物必须彻底煮熟才能食用,特别是家禽、肉类和牛奶。三、应选择已加工处理过的食品。四、食物煮好后如需存放四五小时,应在高温(接近或高于60摄氏度)或低温(接近或低于10摄氏度)的条件下保存。五、存放过的熟食必须重新加热(70摄氏度)才能食
Experts at the World Health Organization believe that the risk of food-borne diseases will be greatly reduced if they act in accordance with the rules. These ten suggestions are: First, the food once cooked should be eaten immediately. It is most dangerous to eat boiled food that has been stored at room temperature for four to five hours because many harmful bacteria can proliferate at room temperature in large quantities. Second, unburned foods usually carry pathogenic agents. Therefore, food must be thoroughly cooked for consumption, especially poultry, meat and milk. Third, should choose processed food. Fourth, the food cooked for four or five hours after storage should be at high temperature (near or above 60 degrees Celsius) or low temperature (close to or below 10 degrees Celsius) conditions. Fifth, stored cooked food must be reheated (70 degrees Celsius) to eat