In high temperature summer, food decays very quickly, and there are no low-temperature noodles, salads, or meals to eat; some people are accustomed to cooking a large pot at a time and keeping it in refrigerated for several days. The "Baolin Tea Room Case" reminds us that traditionally thinks that food is actually not safe. Food poisoning can be big or small. In mild cases, diarrhea may be caused by diarrhea, and in severe cases, it will be a waste of life. From eating outside and buying food, what are the precautions?
In late March this year, a rare collective food poisoning incident in Taiwan, the "Baolin Tea Room Case" was reported, with the deadly toxin "Bunkeric acid" (original translation: miyacinacid), causing 35 people to be unsuitable, and 6 of them died. According to the investigation, the foreign food ratio for Chinese people is 70% to avoid food poisoning. The Food and Drug Administration recommends that the foreign food be eaten immediately when purchasing, and hands and tableware should be cleaned before consumption. It is also recommended to buy good-looking restaurant food. Lin Jinfu, deputy director of the Food and Drug Administration, said that Taiwan's hot zone has been affected by warming in recent years, and the climate in all seasons has become warmer and damper, which is more suitable for the reproduction and proliferation of various microorganisms. The Food and Drug Administration released statistics on food poisoning. The top five pathogens that caused food poisoning from 2010 to 2011 were the largest, with Norovirus as the largest, followed by the "bacteria" Staphylococcus aureus, Cactus, Salmonella and Vibrio pyridium. If analyzed in months, the month that is most likely to cause food poisoning is February of each year, and it is mainly Norovirus.
1. The largest number of food poisoning in the Norovirus can be transmitted in a very small amount.Lin Jinfu said that Norovirus is the virus that most often causes gastrointestinal inflammation. Patients usually eat raw seafood or eat food infected by Norovirus. The characteristic of Norovirus is that as long as the amount is "very small", it is enough to spread. Some patients are infected by only touching the surface of stained food or objects, and then touching their mouth, nose or eye mucosa.
If the infected patient is not disinfected thoroughly, the Norovirus will continue to spread. In addition, the incubation period of the disease ranges from 24 to 48 hours. If you are a catering service provider, some people are infected with the Norovirus, and a slight carelessness may lead to large-scale infection.
Lin Jinfu said that February every year is around the corner and after the Spring Festival, the chances of people gathering in the country will increase, and restaurant operators need to prepare a large amount of meals. If the preparation process is not properly preserved, the cross-disinfection of raw and cooked food, the equipment is not thoroughly disinfected, or the use of water sources infected by Norovirus will increase the chance of Norovirus food poisoning, which is also the reason for the largest number of people with food poisoning in February.
2. Staphylococcus aureus is not stored inadequately and can easily grow. It can be boiled for 2 hours before it can be killed.Staphylococcus aureus often occurs in dyed meat, dairy products, egg products, fish, dairy products, boxed meals, lettuce salads and bakery products. As long as the storage temperature is insufficient, it may allow Staphylococcus aureus to grow. It must be boiled for 2 hours before it can destroy the bacteria, and Staphylococcus aureus is also resistant to enzymes in the kidney. The incubation period of infected people is short, and they will experience food poisoning symptoms such as nausea and vomiting, abdominal distension and other food poisoning within an average of 2 to 4 hours. Usually, patients with mild symptoms can suffer from rest and suffer from their own illness.
3. Cactus is divided into vomiting and abdominal swelling, and it is easy to grow after being stored in the ventricular temperature for a long time.Cactus cypresses are common in the environment and are prone to dye food through ash or vectors. The bacteria are not heat-resistant, but may form heat-resistant spores. Therefore, if the meal is stored at room temperature for a long time after preparation, it may cause the spores of the bacteria to germinate and proliferate, and produce toxins, causing food poisoning.
Cactus poisoning can be divided into vomiting type and abdominal swelling type. Most of the vomiting type are caused by eating rice or powder products that have been placed in the room temperature for too long. The infected person will start vomiting after about half an hour. Patients with abdominal swelling type mostly eat meat products such as savory and gravy. The remaining soups, sauces, fruit sauces, salads, pudding desserts and dairy products are often infected. The incubation period of this type is longer than that of the vomiting type, and they will only get sick after about 6 to 15 hours after infection.
4. Salmonella is commonly seen in animal foods and plant-based foods with high protein quality.Salmonella is widely present in animals and can usually be dyed with food through humans, cats, dogs, cockroaches, rats and other routes. Lin Jinfu said that food poisoning incidents caused by Samenia often rank first or second in the world, ranking fourth in Taiwan. Foods that mainly cause poisoning, such as animal foods such as livestock, poultry, fresh eggs, dairy products, fish and meat products, or plant-based foods with higher protein content such as beans and soy products. The incubation period of infected people is about 4 to 48 hours, and the average time for infection is about 24 hours. The shorter the disease time, the worse the symptoms.
5. Vibrio pylori exists on the warm coast and is often seen in fresh seafood or through artifacts.Vibiritis cerevisia exists in warm coastal areas and reproduces rapidly between 30 and 37 degrees Celsius, and can reproduce twice in 12 to 18 minutes. Foods that mainly cause poisoning are raw seafood, fish, or other foods that are stained by them. It can also be used to connect food to the kitchen knife, chopping board, rag, utensil, container and hand to cause poisoning. Patients usually develop within 17 hours, and their symptoms are mainly nausea, vomiting, abdominal pain, abdominal pain, headache, swelling, and chills.
Prevent food poisoning 5. 1. Wash your hands thoroughly before and after food preparation, and wash your hands thoroughly. If you have any wounds, you should wrap them.2. Please fresh ingredients, fresh ingredients, and use water to make it sanitary.
3. To separate raw and cooked food, use different utensils to avoid cross-dyeing..
4. To fully heat up the food center, the temperature must exceed 70℃, so that the bacteria can easily be eliminated.
5. Pay attention to the storage temperature
, and the room temperature should not be left for too long.
Responsible editor: Gu Zihuan