What should I pay attention to to prevent food poisoning in autumn and winter?

The most important thing to prevent food poisoning in autumn and winter is temperature, according to relevant statistics, 60% or even more of food poisoning is because there is no high temperature disinfection, because in general, in addition to fungus food, it can generally be sterilized by high temperature, so because the temperature in winter is very low, so it is very convenient for food preservation, but on the contrary, if the food is not sterilized at high temperature, the phenomenon and probability of food poisoning are still very high. The best way to prevent food poisoning in autumn and winter is to be sure to carry out high-temperature disinfection, and try to avoid eating some raw and cold foods in autumn and winter. <>

Especially in the year of the epidemic in 2020, for the epidemic, each of us is in a defensive stage, and has not yet found a completely ** way and method of the epidemic, so many of our netizens and many Chinese people still have a lot of fear and fear for the epidemic. At this time, if food poisoning is found again, it is even more difficult for each of us, so the best way to prevent food poisoning in autumn and winter is to maintain good personal hygiene, maintain your usual life hygiene, and be sure to go to timely high-temperature disinfection when eating or cooking, or disinfection with various scientific guarantees, so that everything we eat is very safe and healthy, and if you are a student, try to avoid eating takeout. When buying things, you must choose a place with health protection, food poisoning is very dangerous for each of us, try to eat less food that is easy to accumulate in autumn and winter, and food that is easy to accumulate is generally eaten with other foods, it is likely to cause food again, so we must make better matches and cooking in terms of eating.

Protect yourself, pay attention to your personal hygiene, and be sure to disinfect scientifically before eating, so that we can live a healthy life in 2020, which is our most basic purpose this year. <>

The remaining food should be thoroughly dried and then stored in the refrigerator, and the overnight food should be fully heated again before eating, and the edible beans must be cooked thoroughly, and do not eat fresh daylily, self-picked mushrooms and other foods.

First, buy food that is fresh by date, not food that is about to expire and spoil.

Second, keep the food fresh or refrigerated after buying it to maintain the freshness of the food.

Third, eat the food of the day on the same day, especially fruits and vegetables, and do not keep it for the next day.

The most important thing to prevent food poisoning in autumn and winter is temperature, and 60% or more of food poisoning is due to the lack of high temperature sterilization. Therefore, the best way to prevent food poisoning in autumn and winter is to maintain good personal hygiene and maintain your usual hygiene.

Do not eat stale fish food, do not eat rotten and spoiled food, do not eat expired food, etc. Because fresh fish that are not fresh in autumn and winter, rotten and spoiled and expired foods have bacteria, they must not be eaten.

1.Prevention of food poisoning with leaven rice noodles.

2.Prevention of mushroom food poisoning.

3.Prevention of lentil (bean) food poisoning.

4.Prevent the spread of norovirus.

5.Prevent home-brewed wine poisoning.

In the event of food poisoning, of course, you should go to the hospital as soon as possible, and while waiting, you can do the following emergency measures to induce vomiting, drink mung bean soup or licorice soup, and eat a lot of vitamin C or vitamin B6

Food poisoning is often massive, and the consequences are very serious. Therefore, food poisoning must not be ignored, especially in some public dinners or canteens, restaurants and other places, which are easy to cause food poisoning, so it is imperative to strengthen the management of catering, and for individuals to also pay attention to the prevention of food poisoning, no matter in which season, this string can not be relaxed.

So how can we prevent bacterial food poisoning in our daily lives?

4 precautions to prevent food poisoning

1. Don't eat some foods that may cause poisoning

There are some foods that are born with toxins and can easily cause poisoning, such as some raw seafood, because these foods themselves carry a lot of bacteria and can cause food poisoning if not cooked. There are also some half-cooked meats, because many bacteria have to reach 100 degrees to be killed, and half-cooked meat cannot reach such a temperature, therefore, there will be a lot of bacteria to survive, and eating such food is easy to cause food poisoning. Especially when winter comes, people like to eat hot pot, and when shabu meat, they must cook the meat before eating.

Prince's ginseng and lily lean broth.

2. When dining out, you must choose carefully

Be sure to choose a restaurant with good hygienic conditions and a reputable reputation, and try not to eat at street stalls. When eating out, try to choose less cold dishes or cold foods, which can reduce the risk of food poisoning.

3. Separate raw and cooked foods

Generally, after cooking, most of the bacteria will be killed, so it is relatively safe. But raw and cold food is easy to get bacteria, so it is not safe. Therefore, when cooking food at home, whether it is stored in the refrigerator or used on the cutting board, you must pay attention to separating the two foods, the cutting board must prepare two, not mixed, one is used to cook cooked food, one is used to cook raw meat and other foods, and after use, it must be thoroughly washed and dried before use.

4. When taking out the food from the refrigerator, it must be thoroughly heated before eating

Because food stored in the refrigerator is also easily contaminated by bacteria, it is important to overdraft it before eating it to avoid food poisoning.

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One is to be cautious about perishable foods.

Due to the gradual increase in temperature in summer, we should pay attention to choosing those foods that are not easy to spoil when eating in our daily life, and carefully choose those foods that are easy to spoil due to high temperatures. So, which foods are more likely to be contaminated by bacteria and spoiled? One is chicken, duck, fish, meat, eggs, milk, etc. and their products, such as barbecue, braised eggs, cold vegetables, leftovers, etc.;

The second category is vegetables and fruits contaminated by residual high concentrations of pesticides such as leeks, spinach, apples, etc., and seafood contaminated with toxic algae such as crabs, prawns, scallops, squid, etc., which are more likely to cause food poisoning when eaten in summer; The third category is foods that contain toxins, such as puffer fish, tuna, poisonous mushrooms, etc., which are more likely to spoil under high temperature conditions; The fourth category is foods that are prone to produce toxic substances at a certain high temperature, such as sprouted potatoes, uncooked soy milk, kidney beans, etc. The above four types of food should be carefully selected in hot weather to prevent food poisoning.

Second, we should pay attention to the selection, processing and storage of food.

Pay attention to the selection of fresh, unspoiled fruits and vegetables, before eating to fully wash and soak, before washing for 20 to 30 minutes; If you choose seafood, you should pay attention to choosing live; Knives and cutting boards used to cut raw food and cooked food should be separated to prevent cooked food from being contaminated by bacteria; Try to eat as little leftovers and leftovers as possible, even if it is heated, there is a possibility of food poisoning; You can't keep leftovers at room temperature, so you should put leftovers in the refrigerator casually; The food stored in the refrigerator should be eaten as soon as possible, it is best not to eat cold dishes overnight, and try to order as few cold dishes as possible when dining in restaurants; Eliminate flies, cockroaches and other pests in the kitchen as much as possible.

In order to effectively prevent food poisoning, but when the above conditions are found, it is best to pay attention to it, usually try to maintain food hygiene, especially overnight, it is best not to eat, so as not to cause some diseases in the gastrointestinal tract due to a large number of bacteria, and when there is food poisoning, you should go to the hospital in time**.

Summer is a time of high incidence of food poisoning, and here are some summer diet considerations:

1.Ingredient selection: Choose fresh, healthy ingredients and try to avoid buying expired or spoiled food. In particular, perishable foods such as seafood, meat, and dairy products should be kept fresh and stored in good condition.

2.Food Processing and Cooking: Pay attention to the processing and cooking process of food. Raw or undercooked foods are more likely to cause food poisoning, especially seafood and meat. Make sure food is cooked thoroughly and avoid eating raw foods.

3.Hygiene: Maintain good personal hygiene, such as washing hands frequently, using clean utensils and cooking utensils, and avoiding contamination by forks. When handling raw and cooked food, use different cutting boards and knives.

4.Storage and preservation: Pay attention to the storage and preservation methods of food. In the hot season, food is easy to spoil, so put the leftover food in the refrigerator in time to avoid leaving the food at room temperature for a long time.

5.Drinking water safety: In summer, the temperature is high, so ensure the safety of drinking water. Choose bottled water or safely treated drinking water, and avoid drinking unpasteurized tap water.

6.Avoid cross-contamination of food: Avoid mixing raw and cooked foods in the same container or on the same cutting board to avoid cross-contamination.

7.Eating out: When eating out, choose restaurants with good reputation and good hygiene, and try to avoid eating roadside stalls or unclean food.

The above are some of the summer dietary considerations that can reduce the risk of food poisoning by following these principles. If you have symptoms of food poisoning, seek medical attention. Try to avoid eating stalls! Hope to help you!

The most common type of disease is high in the month of the month, which is mainly related to high temperatures, suitable for the growth and reproduction of bacteria, and a decline in the defense function of the human intestine.

Dietary hygiene Beware of food poisoning in the summer

In the hot summer, special attention should be paid to food hygiene to prevent the occurrence of food poisoning incidents.

Bacterial food poisoning is the most common type of food poisoning, which is high in the month and is mainly related to high temperatures, suitable for bacterial growth and reproduction, and decreased defense function of the human intestine. To prevent bacterial food poisoning, it is forbidden to eat sick and dead poultry meat or other spoiled meat, and it is best not to eat drunken shrimp and pickled crabs; Refrigerated food should be kept quality and fresh, animal food should be thoroughly heated and cooked before eating, and leftovers should also be fully heated before eating; When cooking, separate raw and cooked food to avoid cross-contamination; Pickled canned food should be boiled for 6 minutes to 10 minutes before eating; Avoid eating poisonous mushrooms, puffer fish and other poisonous animals and plants.

At the same time, the hygiene management of food enterprises should be strengthened, especially before and after slaughter in slaughterhouses'Inspection and management. Food processing, sales departments, food and beverage industry, collective canteen operators should strictly abide by the food safety law, strictly abide by the operating procedures, and separate raw and cooked, especially when making cold meat and cooked meat. Employees should pass the health examination before they can take up their posts, and if intestinal infectious diseases and carriers are found, they should be transferred in time.

Summer is a period of high incidence of food poisoning, so pay attention to food hygiene

With the advent of summer, as the temperature continues to rise, pathogenic bacteria are easy to breed in all kinds of food, which can easily cause food poisoning. Experts from the Xi'an Municipal Department of Disease Control and Prevention reminded the public that they should pay more attention to food hygiene and prevent food poisoning in summer.

It is understood that statistics from the Xi'an Municipal Department of Disease Control and Prevention show that in the past five years, May to August in Xi'an has been a period of high incidence of bacterial food poisoning. Experts remind the public that the prevention of bacterial food poisoning can start by preventing food contamination, controlling the growth of bacteria, and completely killing pathogenic bacteria. Here's how:

Ensure that the raw materials are fresh and hygienic. Prevent food from being contaminated by bacteria, keep the kitchen environment and utensils clean and hygienic; Raw and cooked foods are made separately to prevent cross-infection. Control the growth of bacteria, eat cooked food as soon as possible, and refrigerate leftovers in time if you can't finish eating.

The temperature is 2 to 8 , which inhibits the reproduction of bacteria. Kill bacteria thoroughly before eating, cook raw food thoroughly, warm food through meals, and reach a core temperature of more than 70.

For the toxins produced by some bacteria that are not afraid of high temperatures, there is still a risk of food poisoning after heating, and it is recommended that cooked food should be stored at room temperature for less than 2 hours in summer. When making all kinds of food for direct consumption (including raw fruits and vegetables, cooked food lo-mei, ice cream, etc.), special attention should be paid to operation hygiene, and the utensils and hands should be thoroughly cleaned and disinfected to prevent contamination.

Food poisoning refers to the ingestion of food containing biological and chemical toxic and harmful substances, or the ingestion of toxic and harmful substances as food, non-infectious acute and subacute diseases. It does not include the ingestion of foods in a "non-edible state", "abnormal quantities" and "non-oral intake", as well as diseases characterized by chronic poisoning caused by the ingestion of certain toxic and harmful substances in large quantities at one time or multiple ingestions over a long period of time.

Food poisoning can be simply divided into bacterial food poisoning and non-bacterial food poisoning, as well as bacterial food poisoning, fungal and toxin poisoning, animal food poisoning, poisonous plant poisoning, chemical food poisoning, etc.

Epidemiological characteristics of food poisoning: bacterial food poisoning accounts for the majority; distinctly seasonal and regional; Most outbreaks occur en masse; The incubation period is short, and the onset of the disease is clearly related to the consumption of certain foods, and the onset of the disease stops soon after stopping the consumption of toxic foods; The clinical presentation is similar, mostly acute gastrointestinal symptoms; There is no direct human-to-human transmission.

The main causes of bacterial food poisoning are contamination by pathogenic bacteria during production, transportation, storage, sale and cooking. Improper storage methods, where a small number of pathogenic bacteria in food multiply or produce toxins; Improper cooking methods, cross-contamination, incomplete heating, or re-contamination by food handlers.

To prevent food poisoning, good hygiene should be practiced in daily life:

1. Wash your hands before meals and after using the toilet, and be sure to wipe your hands with an alcohol cotton or disinfectant napkin when you go out.

2. The tableware should be hygienic, and the tableware should be washed and stored in a clean environment after meals.

3. The diet should be hygienic, and the raw vegetables, melons and fruits, pears and peaches and other foods must be washed. Do not drink raw or unclean water. Don't eat meals that have tasted bad overnight.

4. Do not eat rotten and spoiled food and sick and dead poultry and animal meat.

5. Raw and cooked food should be separated, the knife and the board that have cut raw food must not cut cooked food again, and the hands that have touched raw meat must be washed before taking cooked meat to avoid cross-contamination of raw and cooked food.

6. Do not eat wild mushrooms, puffer fish, raw green beans, sprouted potatoes, moldy sugarcane, etc.

The problem of food poisoning should not be ignored, and if you find food poisoning, you should go to the doctor in time**, and at the same time, you must focus on prevention and reduce unhygienic food consumption. At the same time, eat more fruits and vegetables to enhance physical fitness.