解析库 > 2020年新阅读100篇
Despite the widespread availability of electrical refrigeration, the antimicrobial properties of spices may still be useful. During 1971-1990, food poisoning-primarily bacterial-affected 29 out of every 100,000 Japanese but only 3 out of every 100,000 Koreans, despite the countries` similar temperate climate. Lee`s suggestion that the difference may have been due to cultural variations in food handling and preparation may well be correct. But, in addition, although Japanese meat-based recipes collectively used more kinds of spices, Korean recipes more frequently called for at least one spice,contained more spices per recipe, and more frequently called for highly inhibitory spices. As a result, an average Korean recipe most likely inhibits a significantly greater fraction of bacteria than an average Japanese recipe.