Electrical pots are indispensable appliances for many families. Many people are used to maintain the temperature of cooking food by electric power, thinking that the power supply is always inserted and the heat is maintained, so that the food will not be damaged. Experts point out that many bacteria are resistant to high temperatures and can grow quickly as long as they are within 60℃, while the temperature of the pot is difficult to maintain at 60℃. If eaten after a long time, it may be easy to get food poisoning.

Food and Drug Administration stated that the principle of traditional electropneumatic operation is to use the outer base plate heat pipe to heat. When the outer base plate water volume is evaporated, the temperature of the outer base plate heats up by more than 100℃. At this time, the base plate detection temperature device will be touched, and the heating pipe will be stopped. The circuit switches to the temperature maintenance circuit and starts to perform the 65℃ temperature maintenance function.

However, the electric insulation temperature of each brand or model is not exactly the same, and the traditional electric insulation holder is not completely sealed, so it is difficult to determine that during the temperature maintenance process, it can be maintained at a temperature exceeding 60°C throughout.

The electric potty temperature is lower than 60℃, and bacteria may breed in large quantities. The forest chief physician, director of the Clinical Toxic Center and professor of kidney science, said that many people cannot finish hot soup, so they put the food in the electric potty temperature and wait for the next day to eat. This method of preserving food is incorrect.

Yun Zonghai pointed out that there are many brands of electric and electronic pellet manufacturers, and the temperature is different during the storage time, which is about 50, 60℃, or a little higher. However, the bacteria will reproduce between 7℃ and 60℃. Once the electric pellet temperature is lower than 60℃, the bacteria may reproduce in large quantities.

Food and Drug Administration emphasizes that the food storage temperature should be higher than 60℃, and the refrigeration temperature should be lower than 7℃ to reduce the rate of bacteria growth. The temperature between 7℃ and 60℃ is called a "risk temperature belt". If cooked food is not eaten immediately, it is best to keep the temperature above 60℃, or refrigerate as quickly as possible (below 7℃), or store it in cold water (below -18℃).

Yun Zonghai suggested that food should be kept at low temperature, stored in the refrigerator and stored at 4℃, which is more safe. It is not recommended to keep it for electric heating all night. The temperature will last too long, so that the food is prone to rot and deterioration. In addition, after taking it out from the refrigerator, it must be heated up completely. The temperature in the food center exceeds 70℃ to ensure safe consumption.

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