6 mistakes when preliminary processing of food paved the way for bacteria, diseases invading, nutrients "pouring rivers"

Preliminary processing of food is an important step in food processing.In this process, there are many seemingly harmless habits that not only make food lose significant amount of nutrition but also pave the way for bacteria and diseases to penetrate.

If you are making even 1 of the 6 mistakes when preparing food below, you should fix it immediately:

1. Cut vegetables and then wash

Many people have a habit of chopping vegetables and then washed to ensure hygiene.But in fact, the vitamin in vegetables begins to lose immediately when cutting, especially if cut too small or minced.

Vegetables have not been cut in the cell, the wash directly does not lose vitamins.However, when cutting, the cells are broken, vitamins are oxidized and dissolved into water, easily swept away when washing.The amount of vitamins, especially vitamin C, can lose about 20%, and this number increases when vegetables are chopped and soaked in water for a long time.So, wash vegetables before cutting and cooking immediately after cutting to protect nutrition.

2. Sharing knives, cutting boards between raw and ripe foods

Using the same cutting board and knife for raw and ripe foods not only increases the risk of bacterial cross -contamination, but also leads to cooked food oxidation.The enzyme from raw food, especially fish meat, can destroy a part of vitamins like B6 and B12 in cooked dishes.Experts recommend cutting cutting boards separately for raw and ripe foods.Knives also need to be washed carefully between use.

3. Devalting meat with hot water

Threasing with hot water is a big mistake but many people make food preliminary.Research from Cornell University (USA) showed that this method caused the flesh surface temperature to rise rapidly, causing protein to be denatured and lose its taste.In addition, B vitamins are more likely to be destroyed when the temperature increases suddenly.Instead, defrost meat in the refrigerator cooler or cold water in a closed zip bag both retains the meat structure and preserves nutrients.

4. Wash the raw chicken under the flowing water

According to a study of the US Center for Disease Control and Prevention (CDC), washing raw chicken under the faucet does not clean bacteria but only causes them to spread around the sink and the kitchen surface.In addition, this action drifts away the natural layer of water on the surface, making the surface protein more easily decomposed when cooking.

The advice is to use hot water to gently, avoid shooting around.With raw chicken wrapped/closed from the supermarket, you can cook directly at high temperatures to remove bacteria while retaining the maximum amount of protein and nutrients.

5. Wash the eggs and then put in the refrigerator

This action thought that it turned out to be "dirty" and harmed.Eggs have a natural layer to prevent bacteria from entering.Wash the eggs to destroy this protective layer, enable bacteria to penetrate through the shell and reduce the quality of nutrients inside.Especially if the egg is still wet to the closet.A study in Japan shows that the eggs are washed before storage takes 20% protein and amino acids if left for a long time.

The advice is not to wash eggs but wipe with dry towels or dry paper.If they are too dirty, wipe gently with a soft, damp towel and wait to dry completely to the refrigerator.

6. Do not wash fruits to be peeled

Many people skip the washing of fruits to peel like apples, mangoes or watermelon because they think that the dirty shell will leave, the intestine is still safe.But the fact is that bacteria and dirt from the shell easily spread to the pulp through the peeling tool, especially when the knife has not been washed.This not only causes unsanitary but also reduces the amount of antioxidants on the surface.Therefore, peeled fruits should still be washed under the flowing water before cutting.

Source and Photo: Good Morning Health, MSN