在不久前召开的亚洲食品信息中心关爱生命健康研讨会上,有关专家们将食品引发疾病的最常见原因总结为家庭、餐馆和其他就餐地点在处理、准备和食用过程中出错。例如: 将食品保存在危险区域。 导致食物中毒的细菌最容易在5℃～60℃的环境中滋生。这一区间被称为危险温度区间。食物在食用前过早地准备出来;将加工过的食品长时间放置在细菌容 At the recently held Asia Food Information Center’s Life-saving Health Care Symposium, experts summarized the most common causes of food-borne illness as errors in handling, preparation and consumption at home, restaurants and other places of eating. For example: Store the food in a hazardous area. Bacteria that cause food poisoning are most likely to breed in an environment of 5 ° C to 60 ° C. This interval is called the dangerous temperature range. Food is prepared prematurely before consumption; the processed food is left in bacteria for a long time