(Intern reporter Liu Kena) June 16th to July 2nd is the national food safety awareness week. In order to carry out the 2015 food safety awareness week in our province, the Provincial Health Planning Commission focused on "Suntech's compliance with the law to comprehensively improve the level of legalization of food safety." The theme was organized on June 17th in the Longhua District, Haikou City Community Cultural Square organized food safety promotion activities. As the saying goes, “Illnesses come from the mouth.†In summer, high temperatures make it easy for germs to grow. For the health of themselves and their families, food safety is particularly important.
There are five points to prevent foodborne diseases
It is understood that food poisoning is different from other forms of poisoning, often accompanied by very concentrated symptoms, such as: ferocious, concentrated disease. It is often sudden onset, with a high number of people, ranging from a few people to as many as several hundred. Related to food. Poisoning is often caused by eating the same type of suspected food. The symptoms are similar.
Most poisoning patients have nausea, vomiting, abdominal pain, diarrhea, dizziness, weakness and other symptoms. Not contagious. There is no infection between poisoners and healthy people who do not eat “suspected foodâ€. Obvious seasonality. The same type of food poisoning has obvious seasonality in the same area, such as bacterial food poisoning, and the southern region generally has multiple periods from May to October. It is generally possible to detect pathogens that cause clinical symptoms consistent with poisoning from biological samples of poisoned foods and poisoned patients.
Prevent food-borne diseases Remember these points: First, keep clean. Wash your hands before and after meals, wash your hands and cook, clean the dishes, and remove the insects. Second, raw and cooked separately. The raw and cooked foods must be separated, not to be mixed together, and the knife anvil containers should be returned to each other to avoid contamination of sick students. Third, completely cooked. The meat and poultry eggs should be cooked, fresh and greedy, and the eggs must be killed. Once again, heating must be sufficient. Fourth, safe storage. Cooked food is difficult to hide at room temperature for a long time. When the food is finished in the refrigerator, it must be warmed before eating. The refrigerator is not a safe. Fifth, material security. Dietary water should be up to standard, vegetables should be freshly picked carefully, and the shelf life should not be eaten any more.
In addition, for foods that claim to be “preservative-free,†consumers should take a rational look. Some foods do not require the use of preservatives. For example, the high sugar and high salt properties of some foods have the effect of inhibiting microorganisms, but high sugar and high salt diets also pose health risks.
Preventing food poisoning is the key to getting cooked
According to Feng Liming, director of the Hainan Provincial Institute of Public Health, three ways to cause poisoning are microbes, poisonous plants and animals, and chemical food poisoning. In Hainan Province, due to high temperatures, poisoning is caused mainly by microorganisms. Director Feng reminded everyone to pay more attention to the selection of foods first, to avoid buying poor quality foods, and secondly, to thoroughly wash and cook before cooking, and to separate raw and cooked foods from cross-contamination in the process of storage. Store at temperatures above 60°C and below 5°C.
In the purchase of ingredients, it is necessary to pay attention to the selection and identification of food, not to buy and eat toxic foods, such as puffer fish, poisonous mushrooms, germinated potatoes and so on.
In the cooking of food to be thoroughly heated, cooked food ready to eat immediately, the temperature of cooked food should be less than 7 °C, the cooked food stored before heating thoroughly before eating. Avoid raw food and cooked food contact, can not cut the food with a knife, cutting board and then cut cooked food. Raw and cooked food should be stored separately.
Second, avoid contact with food by insects, rodents, and other animals. When dining at a restaurant, choose a catering unit that has a Food Sanitation License. In accordance with the requirements of low-temperature refrigeration storage of food, control the reproduction of microorganisms, are not free to collect unfamiliar, unknown animals, plants (wild mushrooms, wild fruits, wild vegetables, etc.).
Adolescents should pay attention to what food hygiene habits
In the heat of the summer, most young people are thirsty for a taste of thirst, and like to buy some frozen drinks and change them to be “cheerful,†but this is an extremely unhealthy diet. In fact, boiled water is the best beverage. Some beverages contain preservatives, pigments, etc. Drinking regularly is not conducive to the health of young children. Experts suggest that in the hot summer months, families should always have “fresh†cold boiled water and Jieshu Tang for effective summer heat and thirst quenching.
Young people must develop good hygiene habits to prevent the spread of intestinal parasitic diseases. Raw vegetables and fruits should be washed before eating to avoid pesticide poisoning. When choosing food, pay attention to the production date and shelf life of the food. Try to eat as little or as little as possible, and if you eat leftovers, you must heat thoroughly. Do not eat unhygienic foods such as raw fish and oysters. Do not eat street foods without health protection. Eat less fried, smoked, barbecued foods. Such foods, if not properly prepared, will produce toxic substances.
The network spreads the ten most poisonous snacks on the street: Mala Tang: “Spicy†detects the “opium poppyâ€. Hairy eggs: It contains a large number of germs and is a great hazard. Barbecue: barbecue stalls selling sheep's head to sell dog meat, real and difficult to distinguish. Stinky tofu: Key words nitrite, alum, garbage dump. Oil-based oil cake: 80% aluminum exceeded. Pancake fruit: Key words waste oil, lemon yellow pigment, expired ham sausage. Roasted sweet potatoes: Key words Chemical barrels, dark spots, germs. Seafood stalls: Key words parasites, mercury poisoning, formaldehyde. Fried chicken wings: Key words potato powder pills, smelly chicken wings. Buns: Key words Pork tumor, blood neck meat, dead pigs. However, according to the reporter’s observation, these foods were the most sought-after by young people.
Many bacteria in life need to be gradually prevented
It is reported that S. aureus is widely distributed in nature, and the common pollution food is protein or starch-rich foods, such as: milk and dairy products, meat and meat products, cakes, and leftovers. An outbreak of foodborne disease occurred in three kindergartens in a city in Guangdong Province. The symptoms of children were mainly vomiting, and some were accompanied by dizziness, headache, nausea, and abdominal pain. Epidemiological investigations have found that the incident was caused by dairy products and that Staphylococcus aureus enterotoxin was detected in raw milk.
According to Feng Liming, director of the Hainan Provincial Institute of Public Health, Enterobacter sakazakii is heat- and dry-resistant and can survive in a dry environment for a long time. If milk powder is improperly handled and stored, it may be contaminated by environmental Enterobacter sakazakii. The World Health Organization has suggested that infant formula should be prepared using hot water at a temperature not lower than 70°C, and that it should be fed within 2 hours as soon as possible after reconstitution. For pre-brewing, after reconstitution, it should be quickly cooled and stored in a refrigerator not exceeding 5°C, and quoted within 24 hours after reconstitution. Reheat must be performed before feeding. For high-risk infants with premature birth, low body weight or low immunity, commercial aseptic liquid infant formula should be used. Therefore, many germs in life need to be gradually prevented.
Listeria monocytogenes can be transmitted through unclean foods and enter the digestive tract. China's food safety risk monitoring results in recent years show that Listeria monocytogenes has the highest contamination rate in raw meat and ready-to-eat foods. Newborns with immature immune systems, pregnant women, chronically ill patients, and elderly people are most likely to be knocked down by it. In 2013, a pregnant woman ate an instant food at a restaurant at noon every day during her pregnancy, resulting in the death of her newborn child. Instant foods include sushi, sashimi, and the like.
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