How to improve people’s knowledge, attitude, behavior and level of food poisoning prevention

4. Cleaning and disinfection are the main measures to prevent food contamination. All items that come into contact with food should be cleaned, and any items that come into contact with direct food should also be disinfected after cleaning. The skin of some vegetables and fruits eaten raw should also be cleaned and disinfected.

5. Control the processing amount. The processing amount of food should be consistent with the processing conditions. When the amount of food processed exceeds the capacity of the processing site and equipment, it is difficult to process according to hygienic requirements, and it is easy to cause food contamination and food poisoning.

Do not exceed the catering capacity to undertake large-scale dinner events such as New Year’s Eve dinners, large banquets, etc.

(2) Prevent common chemical food poisoning

6. Beware of green bean poisoning! Green beans are also called noodle beans, northeastern oil beans, kidney beans, frame beans, kidney beans, sword beans, lentils, etc. If processed improperly (mostly because they are not cooked enough by frying), they themselves contain toxins (saponins and hemagglutinin, etc.). If it is completely destroyed, it can easily lead to poisoning. It is one of the most common causes of food poisoning every year. It mostly occurs in collective canteens and is most common in winter and spring.

Prevention method: Cook the green beans and simmer them thoroughly. Be careful not to buy or eat old green beans, and remove both ends and pods of the green beans, as these parts contain more toxins. When cooking, blanch the green beans in boiling water for more than 10 minutes before frying, so that the green beans lose their original green color and taste less beany. Collective canteens do not encourage the processing and sale of green beans to prevent food poisoning caused by improper processing.

7. Prevent nitrite poisoning! Nitrite is a highly toxic substance. It is a white opaque crystalline chemical product that looks very similar to table salt and tastes slightly salty. Symptoms such as headache, dizziness, nausea, cyanosis of skin and mucous membranes all over the body may occur 10-15 minutes after people ingest pure nitrite, and severe cases may die. Poisoning is often caused by misuse as table salt or artificial poisoning.

Users must strengthen the storage of nitrite to avoid mistaken use as table salt; it is prohibited to use it in pickles, meat and other products. Strictly abide by Shenzhen's special regulations prohibiting the purchase and use of nitrite by catering industries and individuals.

Green leafy vegetables contain varying amounts of nitrates. When heated or stored for too long, nitrates are reduced by bacteria into toxic nitrites. Beets, lettuce, spinach, celery and radishes have higher nitrate content. Therefore, processed vegetables should be fresh and should not be heated for too long and should be used up as a meal; avoid providing pickles that have been pickled for less than 20 days.

8. Prevent soy milk poisoning! It should be noted that when soy milk is heated to 80°C, many bubbles will rise and "false boiling" will occur. When boiling raw soy milk, remove the foam that rises. After boiling, keep boiling over low heat for about 5 minutes, so that the trypsin inhibitors in it can be completely decomposed and destroyed.

9. Prevent pesticide poisoning!

Vegetable cooking procedures: one washing, two soaking, three blanching and four stir-frying. When vegetables are roughly processed, soak them in food detergent (dishwashing liquid) for 30 minutes and then rinse them. Blanch them for 1 minute before cooking, which can effectively remove most pesticides on the surface of vegetables. It is recommended that all collective canteens, large and qualified units, especially A-level units, should establish a rapid detection system for vegetable pesticide residues.

10. Prevent clenbuterol poisoning! Consumers are prohibited from purchasing or using meat and products without animal quarantine certificates.

Do not buy pork with dark meat color, bright meat quality, plump and prominent hip muscles, very thin fat, etc. that may have been used with "clenbuterol", and eat less internal organs.

(3) Preventing food poisoning from poisonous animals and plants

11. It is prohibited to use poisonous mushrooms, sprouted potatoes and other foods and raw materials containing toxic and harmful substances!

12． It is forbidden to eat puffer fish!

Puffer fish is a fish that is delicious but contains highly toxic substances. The reproductive and spawning period of puffer fish contains the most poisons from February to May every year, so spring is the season where poisoning is prone to occur. It is characterized by rapid onset and severe symptoms. Currently, there is no specific antidote, and the mortality rate is as high as 40%-60%. Puffer fish poisoning is mostly caused by accidental ingestion. Some people like to eat puffer fish but fail to remove its toxins, which usually occurs 10 minutes to 3 hours after eating. First, you will feel numbness or tingling sensation in your fingers, lips, and tip of the tongue, gastrointestinal symptoms, weakness in the limbs, numbness of the lips, tip of the tongue, and extremities, followed by muscle paralysis in the limbs, and even general paralysis. Severe cases may die from respiratory failure, with a fatality rate exceeding 20%.

The main toxic component contained is tetrodotoxin, which has stable physical and chemical properties and will not be destroyed by boiling, salting, or sunlight.

11. Beware of ciguatoxin poisoning!

After global warming, ciguatera toxin poisoning incidents are gradually spreading. Red tide organisms containing toxins are ingested by marine organisms, causing poisoning. The toxins are mainly hidden in the internal organs of shellfish, conches and deep-sea fish. Tropical reef fish that contain ciguatera toxins, such as tiger groupers, eastern star groupers, western star groupers, cedar groupers, sumei and other groupers and bass commonly found in seafood markets and on dining tables. It is prone to occur every year during the red tide period (generally from May to September). Ciguatera toxin is very harmful to the human body and can cause death in severe cases. Current detection technology cannot identify which fish contain ciguatera toxin, and there is no cure for ciguatera toxin. Heating, refrigeration, and sun-drying cannot remove the toxin. The bigger the fish, the more toxins it may contain, making it more dangerous to eat!

For safety reasons, you should try not to eat or eat as little deep-sea fish as possible; choose small fish and try to avoid eating coral fish over 1.5 kilograms; be sure not to eat fish offal; do not drink or eat when eating seafood Eat peanuts or beans to avoid aggravating the poisoning; people with a history of ciguatera poisoning are more likely to be poisoned again and their symptoms will be more severe. They should eat as little or no deep-sea fish as possible.

12. Prevent fresh fungus poisoning

Fresh fungus is different from the dried fungus sold in the market. It contains a light-sensitive substance called "porphyrin". If it is absorbed by the human body, it will be damaged by sunlight. , can cause skin itching, edema, and severe skin necrosis. If edema occurs in the throat mucosa, it can also cause difficulty breathing.

Countermeasures: Fresh fungus should be dried before consumption. The process of sun exposure breaks down most of the "porphyrins". Dried fungus sold on the market also needs to be soaked in water to dissolve any remaining toxins in the water.

13. Prevent fresh jellyfish poisoning

Fresh jellyfish has thicker skin and more water. Studies have found that jellyfish contain tetraammine, 5-hydroxytryptamine and polypeptides, which have a strong histamine reaction and can cause "jellyfish poisoning" and symptoms such as diarrhea and vomiting.

Countermeasures: Only by salting the jellyfish three times with table salt and alum (commonly known as three alum) to dehydrate the fresh jellyfish can the toxins be drained out before it can be eaten. "Three alum" jellyfish are light red or light yellow in color, uniform in thickness and tough, and water cannot be squeezed out even if squeezed hard. Jellyfish sometimes adhere to a type of bacteria called Vibrio parahaemolyticus, which is sensitive to acidic environments. Therefore, when jellyfish is served cold, it should be soaked in fresh water for two days, processed before eating, and then soaked in vinegar for more than 5 minutes to eliminate all "vibrio".

14. Prevent fresh daylily poisoning

Contains the toxic ingredient "colchicine". If it is not blanched or soaked in water, and is eaten after being stir-fried over high heat, it may cause headaches, dizziness, Nausea and vomiting, abdominal distension and diarrhea, even changes in body temperature and numbness of limbs.

Countermeasures: If you want to taste the taste of fresh daylily, you should remove the stems, blanch them in boiling water, then fully soak and rinse them with water to maximize the dissolution of "colchicine" in the water. It is recommended to steam fresh day lily and then dry it in the sun. If you need to eat it, soak some of it in water and then cook it further. If symptoms of poisoning occur, you may wish to drink some cold salt water, mung bean soup or glucose solution to dilute the toxins and speed up excretion. Those with severe symptoms should go to the hospital immediately for treatment.

15. Prevent green tomato poisoning

Green tomatoes contain the same toxic substance as sprouted potatoes - solanine. After being absorbed by the human body, it will cause symptoms such as dizziness, nausea, salivation and vomiting. In severe cases, convulsions may occur, which is a great threat to life.

How to deal with it: The key is to choose ripe tomatoes. First, the appearance should be completely red and free of blue spots. Secondly, ripe tomatoes have normal sourness and no astringency. Third, the pedicles of ripe tomatoes naturally fall off and become flat in appearance. Sometimes green tomatoes turn red in appearance due to long storage, but the flesh remains green. This type of tomato is also harmful to the human body and needs to be distinguished carefully. When purchasing, you should take a look at the roots. If they are green tomatoes during picking, the stems are often forcibly pulled out and become shriveled and uneven.

(4) Preventing Norovirus Infection

Norovirus-induced diarrhea is a common intestinal infectious disease, with a high incidence in the cold season.

Initial symptoms

Symptoms and symptoms of food poisoning. It has the characteristics of acute onset, rapid spread, and wide coverage. It is mainly transmitted through the intestines and can be spread through contaminated water sources, food, objects, air, etc. It is common in collective outbreaks in crowd gathering places such as schools.

Infected patients mainly experience gastrointestinal symptoms such as nausea, vomiting, and diarrhea, which are suspected to be symptoms of food poisoning.

Preventive measures are to pay attention to employees' personal hygiene and wash hands frequently. If there are abnormal symptoms such as diarrhea, they should be removed from the job immediately; do not eat raw seafood; maintain good food hygiene and cook all kinds of food. Boil thoroughly; be careful not to drink

raw water.

(5) Improve safety protection in food processing and dining places

Set up warning signs such as "No non-staff entry" at entrances and exits, and avoid placing tableware and food prematurely.

3. When a food safety accident occurs, the following measures should be taken in accordance with the law to prevent the accident from expanding. Immediately stop the production and sale of suspicious food; promptly assist in treating patients and stabilize the emotions of patients and their families; and respond to those who caused or may cause food safety accidents. Food, raw materials, tools, equipment, etc. should be immediately sealed and other control measures should be taken; reports should be made to the competent authorities within 2 hours from the time of the accident; and cooperation with regulatory authorities should be carried out in investigation and handling.

Food recalls.

If a food business operator discovers that the food it sells does not meet food safety standards, it should immediately stop operations, notify relevant producers, operators and consumers, and record the suspension of operations and notification.