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First reported 1,204 days ago
剩飯剩菜直接冰 快速通過「危險溫度帶」
過去習慣會將剩菜放涼才冰是錯誤的觀念,因為當食物停留在「危險溫度帶 (temperature danger zone )」,約為 5~60℃,許多細菌都能快速繁殖並產生毒素,又以 37℃ 最危險,因此應該在菜還沒放涼時,就送進冰箱,才能讓食物溫度快速通過危險溫度帶。
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