Podcast Episode Details

The dangers of buffets

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Episode 5

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The dizzying variety of options, the amazing range of flavours, and for some of us, the sheer quantity that you can eat. It's easy to see the appeal of a buffet. It takes the stress out of choosing what to eat - just have it all! But are there risks that we need to think about? Food hygiene specialists suggest there might be.

各种各样的选择，令人惊叹的风味范围，对于我们中的某些人来说，您可以吃的大量数量。 很容易看到自助餐的吸引力。 选择吃什么 - 只要全部吃东西！ 但是，我们需要考虑的风险吗？ 食品卫生专家建议可能会有。

Restaurant and hotel buffets can be a food poisoning risk. The large number of different dishes and people serving themselves creates opportunities for cross-contamination. Microbes can be transferred from people to dishes, from dishes to people and from one dish to another. Even the air can transfer microbes to your food. It's easy to see how an entire buffet could end up contaminated. Food temperature creates another risk factor. It's easy for food to be kept lukewarm and in the danger zone between 8C and 63C where bacteria and other microbes grow and multiply easily.

餐厅和酒店自助餐可能是食物中毒的风险。 大量不同的菜肴和为自己服务的人们创造了交叉污染的机会。 微生物可以从人转移到菜肴，从菜肴到人，从一道菜到另一种菜肴。 甚至空气也可以将微生物转移到您的食物中。 很容易看到整个自助餐最终如何污染。 食物温度会产生另一个危险因素。 食物很容易保持不冷热，并在8c至63c之间的危险区域，在那里细菌和其他微生物易于生长和繁殖。

Restaurants that manage buffets well can reduce the risks. Hot food should be replaced after two hours and cold food after four. It's important that the old food is disposed of and that containers are not just topped up, allowing the older food to contaminate fresh items. Hot food should be kept above 63C, and cold food should be refrigerated.

Published on 4 days, 5 hours ago