宣導專區

Food poisoning caused by Bongkrekicacid from B. gladiolus pv. cocovenenanspresents a serious food safety risk. To prevent this, select certified food materials, monitor expiration dates, practice good personal hygiene, wash hands frequently with soap, and carefully control soaking time and temperature for rehydrated food materials. Sauces should be portioned, labeled with expiration dates, and stored in refrigeration. To effectively inhibit the growth of B. gladioli pv. cocovenenans in foods, it is recommended to store moist, processed starch-based rice products, wood ear mushrooms, or fermented foods in low-temperature conditions. Additionally, adding a moderate amount of salt, adjusting pH to more acidic or alkaline levels, reducing oil content, or using vacuum packaging can help maintain food safety. Prevent Bongkrekic acid food poisoning, protecting our health! Taiwan Food and Drug Administration cares about you!