The 'two no' principle keeps Vietnamese bread safe

bánh mì - Ảnh 1. — According to statistics from management agencies, the number of people with food poisoning after eating Ms. B's bread is more than 170 cases - Photo: TRI DUC

Vietnamese sandwiches include all kinds of ingredients: bread, pate, meat, sausage, eggs, raw vegetables, pickles, sauces... very delicious, becoming a famous street food in the world .

However, these ingredients can become a haven for bacteria if food safety is not followed.

One of the most common bacteria is salmonella. Salmonella thrives in temperatures ranging from 10-45°C, but is particularly suited to around 37°C, which is human body temperature and also the outdoor temperature in Vietnam.

When exposed to a moist and nutrient-rich environment (such as pate, meat, eggs), they double in just two hours. Conversely, when the temperature is below 5oC, bacteria almost stop growing, like being "hibernated". Therefore, keeping food below 5oC is a safe way to brake food, slowing down the process of bacterial growth.

As for the number after two hours, microbiologists have shown that at room temperature (about 30oC), after two hours a small amount of bacteria can increase thousands of times, enough to produce toxins that cause poisoning even though the food looks normal to the naked eye. Through understanding the characteristics of bacteria, to keep bread safe, we need to remember the two no's, which are "not hotter than 5oC, not longer than two hours". Doing this is not difficult.

If you sell on the street, use a styrofoam box with ice or frozen water to keep the filling below 5°C. Raw vegetables and pickles should be kept separately in a box with ice. Absolutely do not leave pate, meat, or eggs in a sealed box in the sun because the temperature inside can exceed 35°C in just 15 minutes. Do not prepare cakes for too long, only make them when customers order.

Dr. Nguyen Thanh Uc

Source: https://tuoitre.vn/nguyen-tac-hai-khong-giu-cho-banh-mi-viet-an-toan-20251109235234737.htm