What hidden dangers are most likely to appear in cold dishes?

(1) Prevent food poisoning caused by eating wild mushrooms. From July to September every year, the temperature rises and the rain increases, which is the peak season for the growth and picking of wild mushrooms and the season for poisonous mushrooms poisoning. If the public does not carefully identify wild mushrooms when eating them, it is easy to cause food poisoning. The mild symptoms are nausea, vomiting, abdominal pain and diarrhea, and the severe ones can lead to organ damage and even death. Therefore, don't pick, buy and eat wild mushrooms that are unrecognizable or easily confused to avoid accidental poisoning. Mushrooms are delicious and are the favorite of many people. After processed into cold dishes, the flavor is unique. However, when we look at the delicious mushrooms on the plate, we should not ignore them for a satisfying meal.

(2) Diners should be more alert to "cold dishes" in hot weather to prevent people from getting sick. High temperature and humidity are very suitable for the reproduction of various microorganisms, and food is very perishable. In order to attract customers, some food stall operators have specially made many kinds of delicious cooked food and cold dishes, but these foods are easy to breed germs and toxins due to improper processing or storage. Some food stalls do not have effective dust-proof and fly-proof facilities, and flies bite and crawl indiscriminately, polluting food and easily causing food poisoning. Therefore, we should go to a catering unit with a catering service license and good food hygiene conditions. Try to eat less cold dishes and seafood products, and consumers with bad stomachs should also drink less cold drinks such as beer to avoid stomach upset.

(3) Strictly prevent the tourism team from being poisoned by "cold dishes". At present, food poisoning incidents of tourism teams are on the rise. On the dining table of many tour groups, a few cold dishes will be served first. Some stores will also "send" several cold dishes for bundled sales. Then, the problem came out. "There is no such thing as a free lunch", and these cold dishes are probably problematic. Diners must take care of their chopsticks!

Many hotels, restaurants, canteens and various forms of "farmhouse music" also serve cold dishes. Therefore, we should strengthen self-discipline, improve the awareness of food and beverage safety, and effectively protect our health.

(4) Prevent lentils from being poisoned due to improper processing. In recent years, collective dining units, especially canteens in construction sites, have become the frequent places of lentil poisoning, and insufficient large-scale processing and cooking are the fundamental reasons. Dining halls and other collective dining units should raise their awareness of preventing lentil poisoning. Cold dishes and lettuce are not the same concept and cannot be eaten raw. Cold dishes should be cooked thoroughly before processing. So when you taste a cold dish that is not "cooked", you must give it up so as not to let it bring bad influence.

Cold dishes are rich in protein and water, which is very suitable for the growth and reproduction of bacteria. Therefore, cold food is a high-risk food prone to food poisoning. Especially in summer and autumn, autumn and winter alternate seasons, the temperature is high and low, bacterial reproduction is extremely active, and cold dishes are more prone to spoilage. Therefore, cold dishes should be made correctly, stored correctly and eaten correctly.