Why can't cucumbers be "patted" casually?

The refreshing and appetizing cold dishes such as cucumbers and stewed fungus are loved

Yu Xiaoqin, senior engineer of Sichuan Food Inspection and Research Institute, said in an interview with the "China Consumer Daily" reporter that the growth rate of bacteria in summer and autumn is fast, and the cold mixed vegetables and cooked food made and stored at room temperature are easily caused by bacterial food poisoning due to storage conditions or poor hygiene of operators, especially bulk cold mixed vegetables

Yu Xiaoqin said that from the perspective of food poisoning in recent years, cold mixed vegetables have no heat sterilization steps at the back end of their production, and the simple mixing of ingredients and condiments prepared in advance is prone to cross-contamination, which is a high-risk food

Among the foodborne pathogenic bacteria that are easy to contaminate cold dishes such as cucumbers, Listeria mononuclear proliferation is one with a

From the available research literature, the following foods are at higher risk of contamination with Listeria monocytogenes: raw mushrooms and sprouts that are not fully cooked; Raw and cold seafood, such as oysters (eaten raw), sashimi, cold cooked shrimp; Cold processed meats; Ice cream; Ready-to-eat fruit or vegetable salad; Freshly milked raw milk, goat milk; Cheese, etc

Whether Listeria monocytogenes enters the human body or not is related

The main reason why homemade cold dishes are contaminated with listeria monocytogenes is that there is no distinction between raw and cooked ingredients during storage and processing operations