2003-9-9 8:55: 15

Definition of food poisoning: all pathogens that enter the human body through ingestion cause infectious or toxic diseases, which are collectively referred to as food-borne diseases. According to China's tradition, "the disease enters from the mouth"-all diseases caused by diet should belong to the category of food-borne diseases.

Food poisoning is mainly divided into bacterial, fungal, chemical and toxic animals and plants according to the types of pathogens; Among them, bacterial and fungal food poisoning are collectively called microbial food poisoning, ranking first among other types of food poisoning.

Common microbial food poisoning includes Salmonella, Staphylococcus, Bacillus cereus, Vibrio parahaemolyticus, fungi, aflatoxin and other pathogenic microorganisms, all of which can lead to human infection or toxic diseases. As a catering unit, we should do the following:

1. Keep the food procurement of catering units closed, that is, when purchasing food in bulk, you must ask the supplier for the hygiene license and batch hygiene inspection certificate of the purchased food.

2. Raw materials used in cooking and processing should be kept fresh and heated thoroughly. This is also an important part of food poisoning. If the control is not strict, bacterial, poisonous animals and plants and chemical food poisoning will occur.

3. Separate raw and cooked processing containers in catering units to avoid direct and indirect cross-contamination of food.

4. The storage temperature of hot dishes should be kept above 60℃, which may accelerate the growth and reproduction of bacteria and increase the danger of food.

Leftovers are one of the common poisoning in school canteens. Hot dishes should use as little or no leftovers as possible. If there is a small amount of leftovers, they should be properly preserved and put into a special refrigerator for cooked food. Be sure to heat it thoroughly before eating it the next day.

Doing the above five points can avoid food poisoning.