Summer is approaching, be careful of gastrointestinal diseases

With the arrival of summer, the "Sanfu Sky" thunderstorms have taken turns in turns. This high temperature and humid weather undoubtedly become a "hotbed" for bacteria and pathogenic bacteria. Summer season is also a vulnerable period of gastrointestinal disease. If you don't pay attention to diet hygiene, you may cause gastrointestinal diseases and seriously threaten our health. Firefighters are often living in collective life, with a large number of people, high aggregation, relatively closed environment, and higher group infection.

Then we are in summer

What gastrointestinal diseases do I need to prevent?

Let me introduce two types

High incidence disease:

1. Bacterial dysentery

What is a bacterial dysentery? Bacterial dysentery, referred to as bacterial dysentery, also known as "dirty hand disease", is a common intestinal infectious disease caused by dysentery (Zhiga) infection.

Typical patients usually develop on the case of 24 to 48 hours after infection. Abdominal pain, diarrhea, accompanied by symptoms such as discomfort, fever, fatigue, anorexia, mucus or pus and blood, and post -emergency severe symptoms. Light (atypical) patients with mild symptoms, can only have diarrhea and stool.

High -temperature weather is sweating more after training. Firefighters refer to the moisture and salt in the soldiers of the soldiers. In addition to the hyperthyroid gastrointestinal peristalsis of cold drinks, it is mainly because the impurities and pathogenic microorganisms contained in cold water can easily cause gastrointestinal weakness and increase diarrhea.

What are the transmission channels for bacteria?

Food -oriented

Pymobacterium can survive in vegetables, fruits, and pickles for 1 to 2 weeks, so consumption of raw cold foods and non -melon fruits can cause bacteria dysentery; chefs with bacteria on hand and food with dysentery contaminated by dysentery It can cause bacterial dysentery. Cold dishes are more likely to cause food poisoning than hot dishes. If firefighters refer to the training of high temperature and high strength in summer, the stomach becomes weak, and cold dishes that have been placed in high temperature environment for a long time will cause diarrhea, which will cause diarrhea, which will cause diarrhea, which will cause diarrhea. Symptoms such as vomiting; leftovers and leftovers with improper consumption storage or spoiled rice can also cause bacterial dysentery.

Water propagation

Natural water, well water, and tap water contaminated by feces are not disinfected by disinfection, which often causes the root cause of bacteria. Firefighters are difficult to ensure clean water sources such as pulling and guaranteeing activities in the wild. Do not drink directly with pollution risks.

Do not drink directly without cleaning water

Daily contact type communication

Mainly spread through polluted hands, such as tables and chairs, training equipment, doorkeys, bus handrails, etc. If you use the hand with contaminated bacteria to catch the food, the bacteria will be sent to the entrance to the disease.

Flies

Flies have the habit of dung and food, which can easily cause food pollution and is an important medium for bacterial dysentery to spread.

How to prevent bacterial dysentery?

Pay attention to tableware hygiene

The kitchen must be cleaned up, and the refrigerator must also be scrubbed frequently. Remember to keep a ventilation state. It is best to install a door on the cabinet. This will not only maintain normal ventilation, but also prevent mosquitoes from entering.

Pay attention to personal hygiene

Usually you must develop good sanitation habits to wash your hands before meals.

Pay attention to indoor hygiene

In summer, remember to install gauze doors and screens indoors to reduce the entry of mosquitoes. Both flies and flyworms carry a large amount of bacteria. If they cannot be eliminated well, they cannot guarantee diet hygiene.

Pay attention to diet hygiene

Whether it is fruits or vegetables, it needs to be cleaned to eat; leftovers and leftovers that are put in the refrigerator also contain certain bacteria. They must be put in the pot and completely heated to kill the bacteria inside. The time should not be too long. Remember to clean it before eating the fruits of the refrigerator.

Second, food poisoning

Food poisoning refers to acute and subacute diseases that occur after eating toxic and harmful substances contaminated or toxic and harmful foods. Patients often have symptoms such as diarrhea, nausea, vomiting, abdominal pain, dehydration, shock, etc. In severe cases, they may even die due to organ failure.

Food poisoning can be divided into bacterial food poisoning, fungal toxin poisoning, plant food poisoning, animal food poisoning, chemical food poisoning:

Bacterial food poisoning:

Summer is the season for high incidence of bacterial food poisoning. Bacterial food poisoning is caused by intake of food invaded by bacteria. The leftovers that have been placed for a long time are fish, shrimp, crabs, shellfish, etc.; Dairy products, meat products, etc. that have been stored for too long in the refrigerator.

Botanical food poisoning:

Such as poisonous mushrooms, germination potatoes, etc. Consistent lentils and beans can also cause poisoning if they are not cooked. Firefighters indicate that when training and pulling, they must pay special attention when eating wild fruits and wild fungi to ensure that they can be eaten after safety.

Animal food poisoning:

Fish such as puffer fish, woven snails, toads, etc., or fish such as catfish with high alumine content produce a large number of histamine when they are not fresh or corrupted, causing poisoning after eating.

Chemical food poisoning:

Foods that are mixed with pesticides to plant grain processing, vegetables and fruits that spray pesticides shortly long, and misuse the costumes of chemical poisons or contaminated containers; abuse toxic chemicals, feed additives, etc.

What should I do if food poisoning occurs?

Drinking water: Drink a lot of clean water immediately to dilute toxins.

Tost: Press the throat with your fingers, and spit out the food in the stomach as much as possible.

Seal: Seal the food that have been eaten to avoid more people from being harmed.

Express: immediately call for help to the emergency center. The sooner you go to the hospital, the more conducive to the rescue. If it exceeds 2 hours, the poison is absorbed into the blood, which will increase the difficulty of treatment.

How to prevent food poisoning 1. Keep cleaning: Before preparing food, wash your hands and work tables.Bacteria can survive in many places around the kitchen, including your hands, tableware, cutting boards and countertops.

2. Separate raw cooked: Separate raw meat, poultry, seafood and eggs from instant food.Use a separate cutting board to keep raw meat away from other foods in the shopping cart and refrigerator.

3. Make cooked food: cook food to the right temperature to kill harmful bacteria.

4. Keep the safety temperature of the food: Keep the refrigerator at 4 ° C or below.Refrustly hide the remaining dishes within 2 hours after cooking.

Source: Jiangsu Province Fire Professional Health Center

Edit: Zhu Lingqing

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