Before "string", please collect this consumption reminder

Since the summer, the barbecue industry has entered a peak consumption period. In order to make consumers eat safe and assured, recently, the Jilin Provincial Market Supervision Department issued a consumer prompt.

Although barbecue foods are delicious, they should not be eaten frequently, and each consumption should not be too much. In summer, we should pay special attention to the sanitary conditions of the ingredients.

Food safety problems that are prone to barbecue foods are as follows:

1. Some mobile vendors are operating casually. Some of them will be soaked in the inferior of the inferior meat through butter, sheep oil, and some seasonings, or use additives such as butter and some seasonings to make the original inferior meat delicious. In addition, the bamboo sticks of some flowing barbecue stalls may be reused; barbecue raw materials do not have formal purchase procedures, and individual raw materials and even sources are unknown; catering garbage discard and store at will, poor sanitary conditions, which brings hidden health risks to consumers.

2. The meat will produce harmful substances to the human body after a high -temperature barbecue. Therefore, do not import the meat with too long barbecue time.

3. Some "three -point cooked" and "raw meat" may have parasites or viruses without completely cooked meat. Consumers should treat them with caution.

Based on the above points, it is recommended that the masses of consumption in regular food business places and proactively claim relevant vouchers such as consumer notes; once consumer disputes occur, actively use legal weapons to protect their legitimate rights and interests.

Once the gastrointestinal discomfort, nausea, vomiting, abdominal pain, and diarrhea have occurred after meals, they should immediately stop eating suspicious foods and seek medical treatment as soon as possible. Do not take the medicine privately to avoid delaying the disease. At the same time, actively call for complaints and reports to relevant departments, and pay attention to retaining relevant evidence such as consumer vouchers, medical record cards, laboratory reports, suspicious foods, and other related evidence.

Once a food safety accident occurs, catering service providers should immediately cooperate with the treatment of patients and report relevant departments to actively cooperate with the investigation and handling of the accident.

Author: Jilin Daily All Media Reporter Xu Muqi

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