Many people spend most of their summers in the summer and they all pay attention to sun protection and sun protection. They ignore the prevention of food poisoning. They bring various fruits and vegetables to market in the summer, or they often have dinner overnight. These foods are likely to be poisoned by food. Everyone, summer diet should pay special attention to food poisoning!
In addition to the factors of temperature and humidity, the main causes of food poisoning in the summer are four main reasons for summer food poisoning. First, summer coincides with the tourist season, and the incidence of food poisoning by travelers is increased. Second, With the large number of lentils on the market, poisoning caused by unfamiliar beans has gradually increased; third, the operation of workers, improper processing of food storage, or cross-contamination of raw and cooked foods; fourth, without license Poor sanitation conditions and management, especially at the junctions of urban and rural areas or migrant workers, have a relatively high incidence of food poisoning.
The key to preventing bacterial food poisoning is to inhibit the growth of bacteria. It is necessary to pay attention to 8 articles:
First, choose food, to choose fresh, non-perishable.
Second, food should be fully cleaned and soaked before eating.
Third, pick seafood, the best choice for live.
Fourth, in order to prevent cooked food from being contaminated by bacteria, the knives and chopping boards used to cut the cooked food and the cooked food should be separated; it must be washed and sterilized when making cold dishes, and it is best not to eat cold dishes.
Fifth, the food stored in the refrigerator should be eaten as soon as possible, frozen foods should be heated before eating, because many bacteria will not die in the cold, frozen conditions, the refrigerator can not be used as a food safe.
6, some bacteria produce toxins are not afraid of high temperature, so it is not food can be eaten after heating, some leftovers, leftovers still cause food poisoning after heating the risk, room temperature preservation time shall not exceed 2 hours.
Seven, adhere to exercise, improve the body's ability to resist disease.
8. Elimination of the vectors of bacteria such as flies, cockroaches and red ants.
The characteristics of food poisoning:
1. The poisoned person had consumed some of the same suspected poisoned food in a similar period of time. The non-edible person did not suffer from poisoning. After the food was stopped, the onset of illness quickly stopped.
2, the incubation period is short, the incidence is sharp, and the course of the disease is shorter.
3, generally no direct human-to-human transmission.
4. The clinical manifestations of all poisoned persons are basically similar, and the general manifestations are acute gastroenteritis symptoms such as abdominal pain, diarrhea, vomiting and so on.
As long as we start from the above several aspects, seriously study food hygiene knowledge, master some prevention methods, and improve self-health awareness, we can minimize the risk of food poisoning, thus preventing food poisoning and ensuring our physical health.
Medical Brace,Medical Back Brace,Shoulder Back Brace,Medical Wrist Brace
Henan Anbang Medical Supplies Co., Ltd. , https://www.anbangmedical.com