Food poisoning events often occur in life, especially in the summer, but also to guard against food poisoning. So what should I do to guard against food poisoning in the summer? What are the categories of summer food poisoning? About the classification of summer food poisoning, the following will introduce you.
Poisoning due to bacterial growth
High summer heat and high temperatures, such as leftovers left over for long periods of time, and eating without high temperature heat penetration, can easily cause bacterial food poisoning.
Edible lentil poisoning
The food is not heated enough to effectively kill or destroy pathogenic microorganisms or harmful enzymes in the food.
Making foods contaminated by poisoning
Foods are contaminated with pathogenic microorganisms and multiply in the process of processing, resulting in deterioration of foods causing poisoning. Residents of this city last week consumed soy products sold in a large supermarket and caused food poisoning for more than 10 people. According to the person in charge of the Beijing Food Hygiene Supervision Bureau, the cause of the poisoning caused by the consumption of soy products was that the manufacturer of the soy bean product was converted to an original factory building, and the tofu production site was a temporary processing site, which did not have processing conditions and caused food contamination.
The refrigerator is poisoned by bacteria
The refrigerator is used for too long, and it is not cleaned and disinfected in time. It is easy to breed bacteria. The stored food is contaminated by bacteria and causes food poisoning after eating.
Eating Wild Mushroom Poisoning
Eat some plants that contain toxic ingredients. Such as wild vegetables, wild mushrooms and other poisoning. In summer, when you travel to the outskirts of the mountains, you often encounter wild plants such as wild vegetables and wild mushrooms. Because tourists can't tell which poisons are toxic, they can easily poison after eating. Recently, two college students from a university in Beijing traveled on a picnic, eating wild vegetables, causing poisoning and eventually causing death.
Experts remind that summer should prevent food poisoning from the following aspects:
1. Choose the formal market to buy fruits and vegetables. Before cleaning fruits and vegetables, it is best to soak for 20 to 30 minutes and then carefully clean.
2. When choosing packaged foods, pay attention to the effective date, production date, and required preservation environment on the package.
3. The utensils, knives, rags and other utensils used for cooking should be kept clean; utensils for processing, serving raw and cooked foods should be used separately; processing and storage of foods must be done separately.
4. The correct cooking and processing of food, overnight food, animal food, raw milk, beans, etc. must be fully heated and cooked before serving.
5. Summer leftovers must be refrigerated in time, and they should not be stored at room temperature to avoid creating conditions for the growth and reproduction of germs. Refrigerators such as refrigerators should be cleaned regularly. Frozen foods should not be eaten for more than 3 months.
6. Edible seafood products must use the correct cooking methods, fry thoroughly; raw seafood should be washed clean, eat with Vinegar to adjust to prevent food poisoning has a certain role.
7. Do not buy bright-colored cold food, and do not purchase “three non-products†at the stalls without sanitation licenses.
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