Eating cold meals often makes it easy to get food poisoning, what should be done to prevent food poi

Definition of food poisoning: All pathogens that enter the human body through ingestion make human infectious or toxic diseases collectively known as foodborne diseases, according to traditional Chinese terms"The disease enters from the mouth"--All diseases caused by diet should fall under the scope of foodborne diseases.

According to the types of pathogens, food poisoning is mainly divided into bacterial, fungal, chemical and toxic animals and plants; Among them, bacterial and fungal food poisoning are collectively known as microbial food poisoning, which ranks first among other types of food poisoning. Common microbial food poisoning includes Salmonella, Staphylococcus, Bacillus cereus, Vibrio parahaemolyticus, fungi, aflatoxins and other pathogenic microorganisms can cause human infection or toxic diseases. <>

As a catering unit, the following points should be achieved: 1. The food procurement of the catering unit is closed, that is, when purchasing food in bulk, it is necessary to obtain a health license from the supplier and a batch health inspection certificate for the purchased food. 2The raw materials used in cooking and processing should be fresh and thoroughly heated.

This is also an important part of the occurrence of food poisoning, if not strictly controlled, bacterial, poisonous animals and plants, chemical food poisoning can occur.

3. Separate raw and cooked processing containers of catering units to avoid direct and indirect cross-contamination of food. 4. The storage temperature of hot vegetables should be kept above 60, and the insulation temperature below this temperature may accelerate the growth and reproduction of bacteria and increase the danger of food. 5. Leftover meals are one of the common poisonings in school canteens.

If there is a small amount of leftovers, it should be properly stored in the special refrigerator for cooked food. It must be thoroughly reheated before consumption the next day.

Common microbial food poisonings include Salmonella, Staphylococcus, Bacillus cereus, Vibrio parahaemolyticus, and fungi.

A variety of pathogenic microorganisms such as Vibrio parahaemolyticus, fungi, and aflatoxins can cause human infections or toxic diseases.

The food procurement of catering units is closed, that is, when purchasing food in bulk, it is necessary to obtain a hygiene license from the supplier and a batch hygiene inspection certificate for the purchased food.

Substance abuse occurs as soon as these symptoms appear. Most of the sickness of people is due to the human body regulating.

c。Eat plenty of hot meals. The storage temperature of hot vegetables should be kept above 60, and the disadvantage of keeping warm at a temperature lower than this temperature may accelerate the growth and reproduction of bacteria and increase the danger of food.

If there is a small amount of leftover food, it should be properly stored in the special refrigerator for cooked food. It must be thoroughly reheated before consumption the next day.

To prevent food poisoning, eat plenty of hot meals.

Food poisoning is a non-communicable acute or subacute illness caused by ingestion of food containing biological or chemical toxic and harmful substances, or after ingestion of toxic and harmful substances as food. But not all diseases caused by food poisoning are food poisoning.

To prevent food poisoning, it is necessary to check the acceptance of food procurement, and should purchase food or food raw materials that meet food safety requirements from formal channels, ask for certificates and tickets, so that they can be traced back to the source, and do not purchase food from unlicensed and unlicensed vendors or units. Before the food is stored or used, it is necessary to check that the goods certificate is consistent, the identification of the purchased pre-packaged food must be complete and accurate, and the food must be inspected and accepted for sensory quality.

What should be done to prevent food poisoning? （c）

a.Eat less coleslaw bEat more fruitsEat plenty of hot meals.

Eat more fresh vegetables, don't eat the vegetables that are left overnight, and be sure to warm them up if you eat them with a bad spine.

What should be done to prevent food poisoning?

Choose (c).

a.Eat less cold seepage source stupid salad bEat more fruitsEat plenty of hot meals.

Especially in the summer, the weather is hot and cracked, so the food is not easy to preserve, which leads to food spoilage, which leads to food poisoning. Cong accompaniment.

To prevent food poisoning, you should do:

1. Keep it clean:

In addition to washing hands before and after using the toilet, hygiene is also required before and during cooking, especially during the alternating handling of raw and cooked foods. Keep kitchen utensils clean, such as dishes, chopsticks, chopstick boxes, knives, and cutting boards. Special attention should be paid to the hygiene of the rag and not to let it become a source of pollution.

In the kitchen and where food is stored, pay attention to insects and rodents, and try not to let pets play in the kitchen.

2. Separate raw and cooked:

The cooked finger here is something that can be eaten directly after cutting it, such as mixed cucumber and sauced beef; Raw means that it has to be heat-treated after cutting. The purpose of separating raw and cooked food is to prevent the bacteria carried on the "raw food" from being transmitted to the cooked food and causing food poisoning. Cutting boards, utensils, and utensils used in cooking raw and cooked food should also be separated.

3. Cook thoroughly:

Chinese are very particular about taste and texture, so many dishes require stir-fried to get a tender taste, but this gives pathogenic bacteria a chance to survive, especially high-protein foods such as meat, eggs and milk, and Tepeiqiaoling are susceptible to contamination by pathogenic bacteria. The general rule of thumb for cooking thoroughly is to boil for 10-15 minutes, and if it is a large piece of meat, the time needs to be a little longer.

4. Maintain a safe temperature

The vast majority of disease-causing microorganisms prefer room temperatures, and if it is above 70 or below 5, they will not adapt. For the average family, it is not realistic to keep warm above 70, and it is mainly stored at low temperatures.

Bacteria multiply quickly at room temperature, so let food cool and refrigerate as soon as possible. But the refrigerator is not a safe, and there are a few bacteria that can grow, such as Listeria. Therefore, the food taken out of the refrigerator also needs to be heated thoroughly before eating.

5. Good water and ingredients:

For example, it is prudent to rinse fruits and vegetables with clean tap water, and the ingredients purchased should be fresh. Don't buy too many foods at once, and it's best not to eat foods that have passed their expiration date and have gone bad.

Pay attention to hygiene in cold dishes. Before mixing cold dishes, cold dishes should be disinfected with anti-inflammatory and anti-virus. Fruits should be de-pesticides. Baking soda rinse and soak for ten minutes. Eating. It is best not to eat leftovers of leafy vegetable rice to avoid poisoning.

Select C. Because after the meal is cooked, when the temperature starts to drop, the bacteria have already begun to "settle in". Studies have found that when the temperature of food drops to 60, bacteria begin to grow; When the temperature drops to 40 -30, the bacteria will be happy and multiply; At 7, most of the bacteria cease and go into a dormant state.

Eating more hot meals can help reduce the entry of bacteria into the body, thereby maintaining human health and preventing food poisoning. The best way to prevent the growth of bacteria is to cook a portion of food that has just been cooked and ready to be stored, and then stored in the refrigerator as soon as it is ready.

Pay attention to hygiene in cold dishes.

Before mixing cold dishes, cold dishes should be disinfected with anti-inflammatory and anti-virus. Fruits should be de-pesticides.

Baking soda wash and bubble.

Ten minutes later. Eating. It is best not to eat leftovers of leafy vegetable rice to avoid poisoning.