Does a knife used to cut raw meat cause food poisoning?

Introduction: Natural plants that are easy to cause food poisoning include Invasion Wood, Grass, Mangweed, Junying Grass, Lacquer, Giant Bird's Head, Lycoris, Dragon's Claw Flower, Bee Mantis Flower, etc. In addition, flowers such as daffodils, tulips, and hydrangeas are also inedible.

Natural plants that are prone to food poisoning include Herbaceae, Herbaceae, Mangweed, Junying Grass, Lacquer, Giant Bird's Head, Lycoris, Dragon's Claw, Bee Mantis Flower, etc. In addition, flowers such as daffodils, tulips, and hydrangeas are also inedible.

View larger image. What's the deal with food poisoning - What causes food poisoning?

What's going on with food poisoning.

Food poisoning refers to an acute poisoning illness caused by the consumption of items that are not good for human health, usually without knowing it.

Food poisoning includes bacterial food poisoning (e.g., E. coli food poisoning), chemical food poisoning (e.g., pesticide poisoning), animal and plant food poisoning (e.g., cassava, lentil poisoning), and fungal food poisoning (poisonous mushroom poisoning). Food poisoning is ferocious, time-concentrating, non-contagious, and frequent in summer and autumn. The manifestation of mass food poisoning is that, in a short period of time, people who eat this food become ill individually or simultaneously, mainly nausea, vomiting, abdominal pain, diarrhea, and often accompanied by fever.

If vomiting and diarrhea are severe, symptoms such as dehydration, acidosis, and even shock and coma can also occur.

What are the symptoms of food poisoning.

Although the causes and symptoms of food poisoning vary, they generally have the following epidemiological and clinical features:

The incubation period is short, generally from a few minutes to a few hours, and a group of patients appear almost simultaneously in a short period of time after ingesting "poisonous food".

The clinical manifestations of the patients were similar, and most of them had acute gastrointestinal symptoms.

The onset is related to the ingestion of a certain food. The patient has consumed the same type of food in the same recent period of time"Toxic food"The range of incidence is consistent with the distribution of food, and those who do not eat do not get sick, and there are no new cases soon after stopping the consumption of this kind of food;

In general, it is not contagious from person to person. The incidence curve showed a trend of sudden increase and decline, and there was no aftermath of the incidence curve when the infectious disease was prevalent.

There is a pronounced seasonality. Bacterial and poisonous animal and plant food poisoning occurs more often in summer and autumn; Botulism and nitrite poisoning often occur in winter and spring.

What to do about food poisoning.

When you have symptoms of food poisoning, you should immediately stop eating the poisoned food, immediately call for help to the emergency center 120, and send the poisoned person to the hospital for gastric lavage, catharsis and enema. Some elderly people with underlying diseases, such as coronary heart disease and high blood pressure, should pay special attention to care, and increased blood viscosity may lead to aggravation of the condition.

Special attention should be paid to the preservation of the food that causes poisoning, provided to the hospital for quarantine, if there is no food sample around, the patient's vomit and excrement can also be retained, and it is very important to determine the poisoning substance. The sooner you go to the hospital, the better it is to be rescued, and if it takes more than two hours, the poison is absorbed into the bloodstream. Patients with severe poisoning should fast for about half a day, and can be given intravenous infusion, and after the condition improves, they can eat some easily digestible foods such as rice soup, gruel, and noodles.

If the meat is not cooked, there is a risk of bacterial infection, and it is certainly not appropriate for you to use a knife to cut the raw meat.

Because there are more or less bacteria that are not good for the human body inside and outside the raw meat, there are usually a lot of knives prepared in the restaurant: chopping meat, cutting raw meat, cutting cooked meat, and chopping filling.

There is also "White Case Master Special Car Knife".

What the subject said is indeed unavoidable.

If you have already cut raw food with a knife, it is best not to cut cooked food, because there are more bacteria and microorganisms in raw food, if you cut cooked food directly, it is possible to let these bacteria and microorganisms multiply rapidly on cooked food, then it will lead to rapid deterioration of cooked food, if you eat it directly, it will not be good for everyone's health.

When you cook in the kitchen, you must have a few more knives, one for cutting raw food and the other for cutting cooked food. Don't mix two knives into one, use a knife that has cut raw food, and then cut cooked food, it will cause cross-infection, there are more microorganisms and bacteria in raw food, if you have not been cleaned or disinfected, you will directly cut some cooked food, then it will cause these bacteria and microorganisms to directly contact cooked food, so that even develop on the cooked food, it will lead to rapid deterioration of cooked food, if you eat these cooked foods directly, Then these viruses and bacteria will directly enter everyone's body, which will cause diarrhea or cause food poisoning.

If you use a knife that has cut raw food and then cut cooked food, it will cause the taste of cooked food to change. For example, using a knife to cut some raw meat, and then using this knife to cut fruit, will cause the taste of the apple to change, people will not have much appetite, and some people who are not very good will be prone to nausea and vomiting. I believe that many people have also eaten garlic-flavored watermelon in summer, and everyone will feel very uncomfortable when eating watermelon.

Therefore, when you cut raw food, it is best not to cut cooked food directly with a knife, if you only have a knife at home, you can clean it after cutting raw things, and then eliminate the poison and then cut cooked food.

This is because there are a lot of parasites and bacteria in raw food, and if you use a knife that has cut raw food and then cut the cooked food, it is likely to have an impact on your health when you eat it.

Because raw food is raw food, it has not been sterilized at high temperatures, and contains a large number of microorganisms and viruses. Cutting cooked food with a knife that has cut raw food can carry bacteria into the food.

Because there will be bacteria on the knife, or there will be residue left behind, cutting cooked food can lead to bacterial infection, or other problems.

Food poisoning should not be, but if you cut the cooked meat after cutting the raw meat without washing it, it will make the cooked meat stick to bad substances, such as bacteria or some bad fungi or something, it is best not to eat it well, because after cutting the raw meat, if you want to cut the cooked meat, you must wash it, and scald it with boiling water, dry it and then cut the cooked meat.

As a general rule, two kitchen knives should be used to cut cooked and raw food, as this will prevent bacteria or parasites from raw food.

Contaminating cooked food is the only way to avoid getting sick from the mouth. Therefore, it is indeed unhygienic to use a kitchen knife to cut both raw and cooked food. However, it is also possible that why this is so. Let's take a look!

Can I use the same knife to cut cooked food and raw food?

For some foods that are often eaten in daily life, such as vegetables, fish, meat, chicken, duck, etc., every link from production to processing to before eating may be contaminated by bacteria or parasite eggs. Then, once you cut the cooked food with the same kitchen knife after cutting the raw food, there is a high chance that the bacteria in the kitchen knife will contaminate the cooked food. In this way, it may lead to food poisoning.

of the situation. Of course, if you want to say that the kitchen knife is sterilized and sterilized after cutting raw food, then you can cut cooked food.

What is the right thing to do?

In fact, it's not just kitchen knives that need to be prepared for raw and cooked food, but even the cutting board has to be prepared with a few more pieces. Use one cutting board for chopping vegetables, one cutting board for raw food, and one cutting board for cooked food. This ensures that bacteria in the food do not cross-infect.

Of course, in addition to this, it is also necessary to pay attention to the disinfection of the cutting board. If you look closely, you will find that there is a lot of dirt in the cutting board. Therefore, if you want to sterilize it, it is best to put the cutting board in the pot and cook it for five minutes after use.

In this way, disinfection and sterilization can be clean.

In general, it is true that raw and cooked foods should be separated, but if you can sterilize and sterilize them every time you cut them, then you don't have to, but it's just a little troublesome.