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Autumn and winter high-risk diseases food safety experts interpret how to prevent prevention

In the autumn and winter, it has reached the high season of food source disease. Recently, what is the hazard of food source disease, how to prevent the occurrence of food source disease, the National Food Safety Risk Assessment Center Microbiology Laboratory Deputy Director Xu Jinhe National Food Safety Risk Assessment Center Researcher Jiang Tao is a public Introducing 上海龙凤网交友论坛 the hazards and communication methods of foodborne diseases, to popularize preventive measures to public safety. Sour source disease is food poisoning? Xu Jin introduced that people often say "food poisoning" is actually a food source disease.

Food source disease refers to infectious or poisoned diseases caused by toxic and hazardous substances that enters the human body by feeding.

Patients with food poisoning generally have similar or identical clinical manifestations, usually in nausea, vomiting, abdominal pain, diarrhea and other digestive system symptoms.

Xu Jin explained that foodborne diseases may be common Salmonella Bacterial food poisoning, Norgioviral caused by viral food poisoning, edible animal poisoning caused by river poisoning, vegetable mushrooms caused by botanical food poisoning, etc. . my country has caused the cause of foodborne diseases to be most common in bacteria and virus microorganisms.

Since most patients usually do not require special antibiotic therapy, they can heal themselves, so it is not too easy to attract the attention of the people.

It is understood that the occurrence of foodborne diseases is very related to seasonality, and the bacterial food poisoning mainly occurs in summer and autumn, and chemical food poisoning can happen throughout the year.

Be alert to the cause of acute gastroenteritis caused by the virus caused a lot of diseases, and the Norgin virus is one of them.

According to Jiang Tao, there are three main communication methods of the virus: spread through food, spread through the dissemination of people and people through people.

The acute gastroenteritis caused by the virus is a high-risk disease in autumn and winter. A wide variety of foods that are contaminated by Nor, with double shell (such as oysters, mussels, scallops, etc.), raw or unpleasantly heated vegetables (especially green leaf vegetables such as spinach, lettuce and all kinds of bud dishes Wait for the most common of berry (including strawberries, blueberries, raspberry, etc.). Nextly, ie, carnivatic products, dairy products, salads and baked foods.

Among them, the cheese is a high-risk food that causing the Noroviral infection in the dairy product.

Jiang Tao introduced that human infection will cause acute gastroenteritis, mainly due to nausea, vomiting, diarrhea, abdominal pain, low fever.

The population of all age groups may be infected by Nor, and may be infected with multiple people, including the elderly, children, immunodeficients, organ transplants and basic diseases, is the high-risk population of Nori virus infections. .

Nor, a virus is a major pathogen that leads to children’s viral diarrhea. Jiang Tao reminded that in response to the kindergarten, school, factory and other Novoli viruses cause acute gastroenteritis’s most common places, in addition to doing the "five main points of food safety," in terms of prevention, it is necessary to cultivate students or employees to develop good personal health habits. Do not drink water, wash your hands.

The collective canteen does not supply cold or unknorted foods as possible.

At the same time, strengthen the training of food practitioners, food processing operation standards, food safety off from all aspects of food raw material procurement, transportation storage, processing cooking. Preventing foodborne diseases keep in mind that many people are more confused about foodborne diseases, Xu Jin said that in daily life is not complicated, as long as the World Health Organization recommended "food safety Five points ", ensure food safety, you can prevent the occurrence of foodborne diseases.

These five points are: keep cleaning, cooked, burn, keep the food safety temperature, use safe water and raw materials.

"Keep cleaning" means that foods such as vegetables, fruits, and meat should be cleaned with flowing water. Before cooking, in the cooking process, it is necessary to wash your hands in time. After the cooking is completed, the hand is thoroughly cleaned 上海喝茶服务vx with flowing water and soap water. "Music score" means separation of raw meat, poultry, sea products with other foods, stored separately; treatment of raw food applications, cuttings, avoiding cooked foods to contact each other, cross-pollution. "Burning" means that you can eat less cold dishes as little as possible. Microbial pollution risk of meat, poultry, eggs and water products, is usually higher, and must be burnful.

"Safety temperature of the food" means that the cooked food is placed at room temperature and should not be put into the refrigerator in time. The food taken out of the refrigerator should be thoroughly heated or cleaned and then edible.

"Use safe water and raw materials" means that food is clean, you must purchase ingredients from regular channels, 上海宝山新茶 do not eat expired, metamorphic food.

At the same time, I don’t eat the wild, and I don’t eat live poultry without quarantine.

Xu Jin reminded that in addition to the above five o’clock, you should also pay attention to the sanitation of cutlery, and develop a good habit of using a public spoys.

(Zhang Wenting intern Han Xi).

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