米酵菌酸 Archives - SAMUEL SIT
October 31, 2026
剩菜放隔夜到底能不能吃？加熱也殺不死的「真正兇手」不是隔夜！
- By : SamuelSit
- BacillusCereus, BongkrekicAcid, FoodPoisoning, FoodSafety, FoodStorage, HongKongCFS, Leftovers, LifeSavingRules, MealPrep, Nitrites, OvernightFood, PossHealth, Reheating, SamuelSit, 亞硝酸鹽, 保命原則, 兩餸飯盒, 冷藏保存, 剩菜, 帶飯, 米酵菌酸, 翻熱, 蠟樣芽孢桿菌, 隔夜菜, 食安, 食物中毒, 香港食物安全中心
September 5, 2026
黑木耳泡多久會產生「邦克列酸」？超過「這時間」等於在廚房養細菌，高溫煮也沒用！
- By : SamuelSit
- Black Fungus, Bongkrekic Acid, Burkholderia Gladioli, Chiropratic, Food Poisoning, Food Safety, kitchen safety, Mitochondrial Toxin, Poss Health, Rice Noodles, Samuel Sit, Soaking Time, White Fungus, 唐菖蒲伯克氏菌, 廚房安全, 木耳泡發, 河粉, 泡發時間, 濕米粉, 米酵菌酸, 粒線體毒素, 粿條, 邦克列酸, 銀耳, 食品安全, 食物中毒, 黑木耳
