You may not only eat delicious food. Pay attention to 4 things to do in the buffet to avoid causing your stomach.

You are filled with a full plate of buffet and enjoy the freedom and pleasure of every kind. The taste buds may be sniffing, but your stomach may be quietly facing a risky test.

Whether it is a cheap buffet, a restaurant in a department store, or a breakfast bar in a hotel, behind the convenience and variety of buffets, there are many food safety issues and traps of eating.

The following are four common risks:

1. Cross-contamination

In the buffet, most people share the same trunk or soup dumpling. If one of the people's hands is not cleaned or the food that has been collected is not cooked, the bacteria may be infected to others. For example, using a spoon of raw fish slices and then scooping cooked food, or placing a lettuce area close to raw meat, are common risks.

Some people even "put back if they are not filled" or "find up the larger pieces of meat". These seemingly harmless movements may actually cause bacteria to spread from one plate to another.

2. Allergens are mixed

For some people, a small amount of peanuts, eggs or shells may cause serious allergic reactions. If the buffet is not clearly marked with allergens or use of shared tableware, it may contaminate the original "allergen-free" meal.

It is recommended to choose a restaurant with clear labeling of allergy information and actively ask the on-site staff to ensure that you eat with peace of mind.

3. Temperature Crisis

The most popular growth environment for pathogens is "temperature temperature", which is the dangerous temperature range between 7 degrees Celsius and 60 degrees Celsius. If the food is kept at this temperature for too long, it is like helping bacteria to start a party.

Common pathogenic bacteria include:

. Sandella: Commonly seen in chicken and eggs, it can cause inflammation and abdominal distension.

. Madhya: From undercooked beef or unwashed vegetables, severely can lead to kidney failure.

. Listeria: Refrigerated foods such as noodles and cheese are commonly seen, and the risk for pregnant women is particularly high.

. Production of cystic fermentation: The scent and soup products in the hot environment are the temperature bed.

. Norovirus: highly contagious and can be transmitted through hands or instruments.

. Staphylococcus aureus: comes from human skin, produces heat-tolerant toxins, which can cause acute stomach discomfort.

According to the recommendations of the Taiwan Food and Drug Administration:

. Hot food should be maintained above 60 degrees Celsius

. Cold food should be kept below 7 degrees Celsius

. After the food is out of the safe temperature, it should not be left for more than 2 hours. 4. Eat ≠ eat

Eat

Eat

People who love to eat and are stingy and careful in calculations are said to be paradise, and people who control weight or pay attention to health often fall into the dilemma of eating too much.

If you want to pick up the meal rationally, you can try these two simple strategies:

. Go around the field and decide what to eat to avoid mercy as soon as you see the food.

. Use small plates instead to naturally control the portion size and feeding rate of each pack.

Study found that micro-regulation of this behavior can help people reduce the number of meals they pick up, and it is not easy to eat.

At the same time, don't ignore some common dietary touch points. For example, eating on TV is easy to get distracted and overeating, and when you feel depressed, you may also rely on eating to seek comfort. When you can perceive these patterns, you can adjust your habits more intentionally.

Eating it does not mean you have to eat it. Only by choosing and picking up foods clearly can you eat and feel at ease.