What foods are suitable for packing when dining out?

　　seafood and fish

　　In addition to being fresh and sweet, seafood is rich in nutrients and suitable for all seasons. However, seafood is also a breeding ground for E. coli bacteria. Studies have shown that at a temperature of about 20°C, 1 E. coli will reproduce into 100 million bacteria in 6 hours. Therefore, leftover fish or seafood should not be kept in the fresh-keeping compartment of the refrigerator for too long after being brought home. It must be heated thoroughly before eating. It is best to add some wine and condiments such as onions and ginger. This will not only maintain the fresh taste, but also have a certain sterilization effect.

　　vegetable

　　This type of food should not be packed because cooked vegetables contain nitrites. If vegetables are salted overnight, the nitrite content will further increase.

　　staple food

　　Staple food is easily contaminated by bacteria, and bacterial toxins are not easily decomposed and destroyed even by high-temperature heating. Therefore, it is best to eat starchy foods within 4 hours, preferably without skipping meals, and eat leftovers in the morning and lunch, and eat leftovers in the evening. Otherwise, even if the food appears not to be spoiled from the outside, it will not be edible.

　　Things to note

　　1. Cold food is not suitable for packaging because it has been left for a period of time after cooking.

　　2. Packaged dishes should be quickly placed in the refrigerator and eaten as soon as possible. Do not keep them for too long.

　　3. Packed cooked food must be cooled thoroughly before entering the refrigerator. Otherwise, the heat brought in by the food will cause water vapor to condense, which can promote the growth of mold and cause the entire refrigerator meat to become moldy.

　　4. Packaged cooked food placed in the refrigerator must be returned to the pot after being taken out. The temperature inside the refrigerator can only inhibit the reproduction of microorganisms, but cannot completely kill them.