Risk warning of food-borne diseases during the Spring Festival
During the Spring Festival, people's diet life has changed greatly compared with usual, and activities such as gathering with relatives and friends and eating out have increased, and a large number of dishes will be concentrated in procurement, processing and storage. A little improper will cause food safety hazards and easily lead to food-borne diseases.
During the Spring Festival, the main characteristics of food-borne diseases in our city are:
0 1 The number of family dinners with relatives and friends increases, and it is easy to cause toxic animals and plants and nitrite poisoning due to improper processing and misuse. Special attention should also be paid to shopping during the Spring Festival, and food stored in the refrigerator is too much or improper, which leads to deterioration of food raw materials.
The number of large-scale dinners and New Year's Eve dinners in catering service units has increased, food processing and consumption are large, and the supply time is concentrated, which is prone to bacterial food-borne diseases caused by cross-contamination and raw material pollution. High-risk foods include braised pork and cold salad. , focusing on the prevention of Staphylococcus aureus and its enterotoxin poisoning.
More and more people attend parties, play and other large-scale activities. Influenced by the poor conditions of processing places, poor sanitary conditions, many kinds of food, and difficult supervision and management, it is easy to cause infectious food-borne diseases due to unclean street food.
There is a risk of toxic food-borne diseases caused by fake and shoddy food in rural areas.
Second, preventive measures.
0 1 When buying food, you should go to a large-scale shopping mall or supermarket with good reputation and strict food quality control. Pay attention to the name, manufacturer and shelf life. And don't buy and eat "three noes" food.
When making food, raw and cooked food are processed separately, and raw and cooked tools are used separately. Try not to eat raw meat, seafood and other foods; Leftover food should be refrigerated in time and heated thoroughly when eaten again.
When dining out, you should choose catering units with good food hygiene conditions and high credibility, and don't eat in unlicensed vendors. When eating out, you should pay attention to choosing restaurants, restaurants or stalls with good sanitary conditions. Mutton kebabs, squid kebabs, roasted chicken wings, etc. It should be well-done, and non-specialty store steaks should be well-done.
When having dinner, avoid overeating, so as to avoid gastrointestinal dysfunction, decrease body resistance and increase the risk of illness; Adhere to good personal hygiene habits, wash your hands before cooking and eating, and wash your hands after touching raw fish, meat and poultry.
Catering service units do not purchase, store and use nitrite in strict accordance with relevant regulations, and do not keep nitrite at home to avoid poisoning caused by misuse of salt.
In order to prevent carriers from polluting food, catering service units should regularly carry out health checks on employees, and those who have direct contact with food such as local suppurative infection, upper respiratory infection and infectious diarrhea should temporarily stop working or change their posts.
If you have food poisoning symptoms such as vomiting and diarrhea after eating, you should go to a medical institution in time and report to the local regulatory authorities immediately. At the same time, you should keep all the remaining food, vomit and related bills for the relevant departments to investigate the cause of poisoning and trace the source of poisoning.
Qingzhou disease prevention control center
65438+1October 65438+March 2023