{"id":7969,"date":"2016-11-14T00:00:00","date_gmt":"2016-11-13T16:00:00","guid":{"rendered":"\/\/www.afterroberto.com\/?guid=ddfae6c2445b91f937412461e1cd8166"},"modified":"2018-08-21T17:22:23","modified_gmt":"2018-08-21T09:22:23","slug":"%e8%b2%b7%e9%a3%9f%e6%9d%90%e5%ae%9c%e7%95%99%e6%84%8f%e7%94%a2%e5%9c%b0","status":"publish","type":"post","link":"\/\/www.afterroberto.com\/%e8%b2%b7%e9%a3%9f%e6%9d%90%e5%ae%9c%e7%95%99%e6%84%8f%e7%94%a2%e5%9c%b0\/","title":{"rendered":"\u8cb7\u98df\u6750\u5b9c\u7559\u610f\u7522\u5730"},"content":{"rendered":"
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【明報專訊】想減少從食物中攝取抗生素、接觸耐藥性細菌,消費者有以下方法﹕<\/p>\n ◆選用使用抗生素管制較嚴謹的產地食材(如歐盟國家)<\/p>\n ◆從可靠的店舖購買產品<\/p>\n ◆選擇標明不含抗生素的食材<\/p>\n ◆處理生肉時應注意衛生,接觸生肉後應用肥皂洗手<\/p>\n ◆生熟食物須分開處理<\/p>\n ◆把食物徹底煮熟方可食用<\/p>\n 資料來源:食物安全中心、香港理工大學應用生物及化學科技學系助理教授(研究)邱家琪<\/p>\n