Here is how Temperature Effects​ Food
Food Safety is not all about packaged food or food from restaurants. There are things that we should take care of the food at home, key one being the temperature.
Indian cuisine has a lot of cooking. While cooking not only makes the food easy to digest, it also kills any micro organisms that may be present. All food items must be cooked thoroughly to kill microorganisms, ensuring the core temperature reaches at least 75°C for safety. Keep cooked food at 65°C or above and cold food below 5°C. Do not leave food outside the refrigerator for more than 2 hours, as bacteria that cause food poisoning multiply rapidly between 5°C and 60°C, doubling in number in as little as 20 minutes. In case you left the food outside for more than 2 hrs, you must reheat the food to 74degree before consuming.
Another way to control the microbial activity is to store the food at the right temperature. Maintain the refrigerator at 4°C and the freezer at -18°C to keep food safe. If food spoils quickly, check whether the refrigerator is overfilled, as blocked air vents can prevent proper cooling. Avoid placing easily perishable foods in the door, since this area experiences the most temperature fluctuations.
In case of frozen food, defrost food in the refrigerator, under running water or in a microwave. If you don’t have the time to defrost, just cook it from the frozen state, it is perfectly safe.
In case of frozen food, defrost food in the refrigerator, under running water or in a microwave. If you don’t have the time to defrost, just cook it from the frozen state, it is perfectly safe.
You may also want to refer to additional home maintenance tips at tenanted.in