Dengan mengekalkan suhu di bawah 5

Dengan mengekalkan suhu di bawah 5 darjah celcius atau melebihi 60 darjah celcius akan merencat perkembangan mikroorganisma. Sekiranya ingin menyahbeku bahan mentah, elakkan daripada diletakkannya dalam keadaan suhu bilik. Perkara ini sering diabaikan oleh masyarakat terutama sekali golongan suri rumah semasa proses penyimpanan makanan sehinggalah disedari sekiranya berlaku simptom-simptom diarea seperti muntah dan sakit perut. Langkah tersebut kelihatan kecil tetapi memberi impak yang besar kepada tahap kesihatan sesebuah keluarga. Pengendalian makanan yang baik boleh mengelakkan daripada berlakunya penyakit bawaan makanan ini.

結果 (英文) 1:

By maintaining a temperature below 5 degrees Celsius or above 60 degrees Celsius will merencat the development of microorganisms. If you wish to menyahbeku raw materials, avoid diletakkannya in the conditions of room temperature. This is often ignored by the community particularly those housewives during the process of storage of food until its discovery in the event of symptoms such as vomiting diarea and abdominal pain. The steps seem small but give a big impact on the health of a family. Good food handling can prevent the occurrence of the diseases these foods.

結果 (英文) 2:

By keeping the temperature below 5 degrees Celsius or above 60 degrees Celsius will inhibit the growth of microorganisms. If you want to thawing of raw materials, avoiding placed in room temperature conditions. This is often overlooked by people, especially housewives during food storage until realizing the event of symptoms such as vomiting, diarrhea and abdominal pain. These steps seem small but have a big impact on the health of the family. Handling food properly can prevent the occurrence of foodborne illness this.