Summer tables must pay attention to foodborne disease prevention!

Summer is hot and rainy, and it is a season prone to bacterial, toxic animal and plant and fungal foodborne diseases. Cold marinade, seafood river fresh, wild vegetables and wild mushrooms, and beans may cause foodborne diseases and even poisoning, and the summer table must pay attention to foodborne disease prevention.

Saladed marinated cooked food should be purchased with caution 

The weather is hot, and many people like to eat cold foods such as cold coleslaw and marinated cooked food. Since the processing of cold vegetables does not require heating, although the marinated cooked food is heated, it does not need to be reheated during the secondary processing after cooling. This type of food has high requirements for the hygiene conditions of raw materials and production and processing, and the slightest negligence is susceptible to contamination by pathogenic microorganisms and foodborne diseases.

When purchasing coleslaw and marinated cooked food, consumers should choose qualified catering establishments with good sanitary conditions, and do not buy from unlicensed vendors. Pay attention to pay-as-you-go purchases and avoid long-term storage. When homemade coleslaw and marinated cooked food, use fresh raw materials. The raw materials that can be heated should be thoroughly heated, and the cooling process should pay attention to protection; Vegetables, melons, etc. that cannot be heated should be thoroughly washed. During the processing process, knives, cutting boards, tableware, etc. should be separated from raw and cooked, and eaten as soon as possible after processing.

Seafood must be cooked thoroughly 

Animal seafood such as shrimp, crab, marine fish and shellfish are particularly susceptible to contamination by Vibrio parahaemolyticus, a halophilic bacterium, when these seafood are not handled properly, such as inadequate cleaning or cross-contamination of raw and cooked foods; Improper eating, such as raw or half-cooked, can easily cause intestinal infections.

Summer is also the high incidence of red tide, sea rainbows, blood clams and other seawater shellfish due to the intake of toxic algae in the red tide or symbiosis with toxic algae and produce and accumulate "shellfish toxin" in their bodies, therefore, be cautious about eating seawater shellfish food.

When buying seafood, pay attention to the storage of other foods, if it cannot be processed in time after purchase, it should be put into the refrigerator as soon as possible, and pay attention to the separation of raw and cooked when storing seafood in the refrigerator. When handling seafood, the anvil container should be dedicated to avoid cross-contamination during processing. When cooking seafood, cook it thoroughly. Do not catch wild shellfish in sewage and in thermal power plant condensate outlets and during high tide periods.

Wild vegetables are only picked for those you know 

Some wild vegetables grown in the natural environment contain trace amounts of natural toxins, and eating too much at one time can cause physical discomfort. Some poisonous plants are similar in appearance to edible wild vegetables, and misingestion can lead to poisoning.

Wild vegetables should be purchased in formal markets and supermarkets, and try to choose wild vegetables grown locally and have a history of eating for many years. Picking wild vegetables should pay attention to avoid environmentally polluted areas, and do not pick or eat varieties that you do not know.

Vegetable beans and vegetables should be cooked thoroughly 

Summer is the season of green beans, kidney beans, knife beans, beans and other types of beans on the market, raw beans contain saponins and erythrocyte lectins, usually, fully heated can destroy its toxins, generally will not cause poisoning, if too much pursuit of "crisp" "green" taste and appearance, or a large amount of processing stir-fry uneven, heating is not thorough, after consumption will cause poisoning. When processing beans, be sure to cook them thoroughly to prevent poisoning.

Eat crayfish to avoid rhabdomyolysis syndrome 

Foodborne rhabdomyolysis syndrome is associated with the consumption of animal-based aquatic products such as crayfish, freshwater cod or buffalo fish. Summer is the peak season for crayfish consumption, consumers can pay attention to the following aspects when enjoying the deliciousness: First, choose fresh and reliable ingredients, buy fresh crayfish through formal channels such as farmers' markets, supermarkets and e-commerce with legal business qualifications, and do not eat, buy, or catch crayfish of unknown origin or wild. The second is to clean before cooking, crayfish gill hair adsorbed a lot of pathogenic microorganisms, it is best to cut off the gills, shrimp shell and shrimp claw roots should be brushed clean. Third, it must be cooked thoroughly, and excessive consumption should be avoided, especially for people with allergies or when they feel that their physical condition is not good, try to eat less and do not eat.

The folk identification method of wild poisonous mushroom is not reliable  

The hot and rainy summer is the period of vigorous growth of wild mushrooms, and it is also the high incidence period of accidental consumption of wild poisonous mushrooms. Many accidental ingestion of poisonous mushrooms has no specific treatment, and the symptoms of poisoning are serious, the onset is acute, and the mortality rate is high. At present, there is no simple and easy way to identify poisonous mushrooms, some methods and experiences circulating in the folk to identify wild mushrooms are not reliable, the best way to avoid accidentally eating poisonous mushrooms is not to pick, not buy, do not eat unknown and unknown wild mushrooms.

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