Cold noodles must be preserved properly to prevent bacteria
Cold noodles must be preserved properly to prevent bacteria
2024-07-29
It’s refreshing to have cold noodles when the weather is so hot, but food safetycan be a concern. Customers often have an upset stomach after eating them, even at famous spots. There’s one cold noodle shop in Taipei that uses three fridges set at different temperatures to make sure their ingredients stay fresh. Doctors advise that it’s best to finish cold noodles in one sitting and separate the sauce and noodles when putting them in the fridge.
These cold noodles with sesame sauce may look simple, but the shop uses three fridges to maintain the ingredients’ quality and ensure food safety.
Mr. Su
Noodle shop owner
Most traditional cold noodle shops will put the noodles and sauce in a pot and serve from that. But it’s easy for bacteria to grow during this process when the weather is hot. When we prepare the noodles, we refrigerate the sauce in separate bottles, taking out only as much as we need. The preserved eggs we are about to use are first put in a cold fridge, next to the fridge for noodles. We move them to the fridge in front when needed.
The three fridges are kept at different temperatures, one to preserve food, then another to prepare it for use, and the last out front for making orders. The owner puts the noodles in paper bowls, separates the sauce into individual packets, and puts the cucumber slices into a container. Then everything is put in the fridge to prevent bacteria growth.
Mr. Su
Noodle shop owner
Not only do we make this for customers, but we also eat it ourselves, so it’s important that it’s safe. We always ask customers when they plan to eat and how far they have to walk. If they have to walk too far in the heat, we will advise them not to buy it because it may go bad.
Bacteria can increase by over 100 times if cold noodles are left at room temperature for three to four hours. Unfinished cold noodles should be put in the fridge in an airtight container or bag. As humidity is key to bacteria growth, doctors say the noodles and sauce should be stored separately and finished the next day.
Cheng I-ching
Gastroenterologist
The problem with cold noodles is that they must be left out to cool after being cooked. Bacteria grows easiest in food at 5 to 60 degrees. If left out for two to four hours, the bacteria growth could be enough to cause food poisoning. It’s best to finish the meal within two hours or put it in the fridge to preserve it.
It’s refreshing to eat cold noodles in the summer, but pay attention to food safety to stay healthy.
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夏天吃涼麵注意! 務必"低溫保存" 醫生:醬與麵分開裝
2024-07-29
天氣熱，吃碗涼麵好消暑，不過提到吃涼麵，民眾最擔心的就是衛生問題，常傳出有客人吃壞肚子，就連知名店家都無法倖免，台北有涼麵業者，搬出三台冰箱保存，並提早分裝好麵，醫生則提醒民眾，盡量當下吃完，若要冰到冰箱，最好醬與麵分開裝。
Q彈黃麵淋上芝麻醬，看似簡單的涼麵，老闆為了食安可是用盡心思，光是保存食物就用了三台冰箱。
[[涼麵店 蘇老闆]]
“因為一般傳統涼麵店，它會是一鍋然後來撈，這樣子在過程中，因為夏天比較熱會產生細菌。那像我們的話我們打起來的時候，我們直接先分裝瓶冰，依據要用多少一瓶一瓶拿出來，然後我等一下要用的皮蛋，我會放在這個冷藏冰箱跟麵的冰箱，我們等一下要用的時候，我們會移到前面的冰箱。”
三台冰箱都是不同溫度，分為保存、中繼，最後來到前台的營業冰箱，老闆會先把黃麵用紙碗分好、醬料也裝成一包包，小黃瓜絲則倒進保鮮盒裡，全都冰好，避免細菌滋生。
[[涼麵店 蘇老闆]]
“不光做給客人吃，我們自己也要吃的東西，安不安全我覺得最重要，我們都會問（客人）說，你回去的時候要什麼時候吃，還是說你要走多遠，如果太遠，像現在天氣這麼熱，我們通常會建議他不要買，因為怕會變質。”
涼麵放在室溫中，3到4小時，菌數就會高達百倍以上。民眾若吃不完要冰，可以裝在密封盒或密封袋裡。醫生還建議，濕度是滋生細菌的關鍵，盡量把麵與醬分開保存，並且隔天就要吃完。
[[台安醫院胃腸肝膽科主任 鄭以勤]]
“那涼麵主要的問題，是因為烹飪過後必須放涼，食物介於五度到六十度，這個區間是細菌特別容易滋生的，如果放置的時間，超過兩個小時到四個小時，可能細菌的滋生量過多，就容易造成食物感染的狀況，盡量在兩個小時內食用完成，或者是放置到冰箱裡面做保存。”
夏天吃涼麵消暑，留意小細節，才能安心又健康。
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