Summer food source diseases are high, experts teach you how to prevent "disease from the mouth"

Summer inflammation, high incidence of various food -oriented diseases. Food -based diseases are divided into two categories: infectious and toxicity according to the pathogenic mechanism. According to the pathogenic factors, it is divided into bacterial, viral, parasitic, chemical, toxic and plant, and physical and physical. disease. Dr. Wu Yaling, Institute of Environment and Food Safety, Wuhan's Disease Prevention and Control Center, teach you how to prevent "disease from the mouth."

■ These bacterial microorganisms are most likely in summer

The food -based disease monitoring report system shows that the city's summer food -oriented diseases are mainly based on bacterial food -based diseases. The pathogenic bacteria include Salmonella, Portal Hemorrhoids, and Ligua Edar.

Salmonella: The most common cause of outbreaks of food -oriented diseases is that they often live in the human body and often pollute poultry, eggs, milk and other foods. Among them, raw chicken is the most likely to pollute. The two seasons of summer and autumn are the most active seasons of the bacteria. The common symptoms are fever, diarrhea, abdominal pain, etc., which can cause dehydration or even sepsis in severe cases.

Hemorrhea of ​​Hemorrhea: Most of them are in seafood, and the vitality is tenacious and can survive on rags and cutting boards for more than 1 month. In recent years, the peak period of food -based diseases caused by paramilphycin is summer and autumn. The main manifestations are acute gastroenteritis, such as severe abdominal pain and diarrhea, and umbilical colic. The main cause is to eat an unprepared seafood or an instant food contaminated by the bacteria.

Liguelasses of Largeneculus: Frequent contaminated meat, eggs, milk and other foods. The collective cafeteria of factories and schools is its most common place of crime. Old people, babies are the most vulnerable to infection. After infection, diarrhea, abdominal pain, vomiting, fever, and sudden abdominal spasm, etc., can cause death when the condition is severe.

Staphylococcus aureus: There are many opportunities for food to be polluted in nature. Golden grape bacteria enteritis occurs urgently, and the symptoms of poisoning are severe, mainly manifested as nausea, and repeated vomiting and diarrhea.

Single -core cell hyperplasia Listel bacteria: vitality is tenacious, especially at the refrigerator temperature of the refrigerator, which can still grow and reproduce. It often pollutes meat, milk and aquatic products, and has the highest pollution rate in raw meat and food foods. After infection, patients have fever, soreness, nausea, and even causing meningitis. It is worth noting that pregnant women and newborns are most likely to be knocked down by it. After pregnant women infection, I may have a slight cold, but can cause fetal infection and abortion.

■ Preventing summer food -based diseases, keep in mind 4 points

First of all, you need to buy ingredients fresh, leftovers left overnight. Foods such as meat, milk, eggs, soy products, fish and shrimp and other foods are easily contaminated by pathogenic bacteria, and there is usually no change in appearance after pollution, which is the easiest to ignore. When buying these foods, you should try to choose a regular business superpower with good storage conditions and meet the requirements of hygiene. At the same time, observe whether the food is fresh, whether there is a odor, and whether the refrigerated or freezing food meets the corresponding storage conditions (refrigerated temperature 0 ℃ -4 ℃, freezing frozen, freezing Temperature -18 ℃). Try to eat as much as possible, it is not recommended to store food for a long time in the refrigerator. Although the low -temperature environment in the refrigerator can inhibit bacterial reproduction, most residents do not have the habit of cleaning the refrigerator regularly, which can easily cause bacteria, especially E. coli, and cause gastroenteritis. In addition, during the process of heating various vegetables, nitrite will be produced to varying degrees, and the longer the placement time, the higher the content of nitrite. It is recommended to eat reasonably according to the number of dining members and the amount of food. vegetable. Before the leftovers and leftovers are put in the refrigerator, be sure to use a plastic wrap or a covering box with a lid to avoid pollution and skewers.

Diligence is hygienic, and it must be cooked separately. Fruits, vegetables and various cold dishes are common foods in summer. If they are not cleaned during processing, it is easy to residue the preliminaries of the disease, causing gastrointestinal diseases. It is recommended that the citizens develop good personal hygiene habits, and wash their hands with flowing water before meals; they must wash raw melon and fruits; try to avoid raw food, semi -raw seafood and meat; cold dishes and cooked foods are cleaning and processing Pay attention to the separation of raw and cooked; the food refrigeration time is best for not more than 24 hours, and it must be fully heated before taking it out. In addition, rags and cutting boards are prone to breed bacteria, such as Portal Hemorrhea and Salmonella, to avoid mixed with cooked foods and kitchen knives, resulting in cross -contamination.

Do not do the yeast products. Pay attention to the noodles of damp rice. High temperature and humidity in summer, tno fungus, fungus and noodles, rice noodles, rice noodles and other raw rice noodles are susceptible to pollution of coconut poison and pseudolytic bacteria, producing rice yeast acid toxins, causing potential food safety hazards. It is recommended to make less fermented foods as possible in summer. Tremella, fungus and other foods cannot be soaked for too long. Eat it as soon as possible after the raw wet noodle products are done, and the food that is not eaten will be stored in time in time. Once the food is found, it is discarded immediately.

Eat less on the roadside stalls, and wild foods are fasting. In summer, it is a good time to eat barbecue and crayfish, but many roadside stalls are poor. Mosquito and flies are easy to grow and reproduce in these places. Therefore, dining should try to avoid choosing restaurants that are not guaranteed by environmental sanitation. At the same time, it should be noted that in recent years, there have been many food poisoning caused by eating wild mushrooms in Wuhan. It is abundant in summer and is suitable for wild mushrooms to grow, but it is difficult for ordinary people to accurately distinguish poisonous mushrooms and non -toxic mushrooms, and the symptoms of poisonous mushrooms are complicated. There is no clear special effects detoxifying agent. Essence

Source: Wuhan Disease Prevention and Control Center

Edit: Wang Jing

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