식재료를 저장할 때 미생물의 오염 및 감염으로 인한 식중독의 발

식재료를 저장할 때 미생물의 오염 및 감염으로 인한 식중독의 발생을 억제하고 영양 성분의 손실을 최소화 할 수 있어야 합니다. 이를 위해 식품을 냉장·냉동 보관 시 미생물의 오염을 방지 하기 위해 가장 중요한 것은 온도 및 시간 관리 입니다.

Kết quả (Anh) 1:

When you save the microbial pollution and produce infections inhibit the occurrence of food poisoning caused by, and should be able to minimize the loss of nutrition. To do this, keep refrigerated and frozen food to prevent contamination of microorganisms at the most important thing is that the temperature and time management.

Kết quả (Anh) 2:

When storing foodstuff suppress the occurrence of food poisoning due to contamination and infection of microorganisms and must be able to minimize the loss of nutrients. To prevent chilled, frozen microbial contamination during food for them is the most important thing is the temperature and time management.

Kết quả (Anh) 3:

food materials storage, microorganism pollution, and pollution caused the occurrence of food poisoning control and minimize the loss of nutrients can be. for frozen food, frozen storage time, to prevent the pollution of microorganism is the most important temperature and time management.