Safety knowledge of preventing food poisoning

Food poisoning refers to acute and subacute diseases after eating food contaminated by toxic and harmful substances or food containing toxic and harmful substances. The following is the safety knowledge of preventing food poisoning that I brought to you. Welcome to read.

1. Basic concepts of food poisoning

1. What is food poisoning?

food poisoning refers to acute and subacute diseases after eating food contaminated by toxic and harmful substances or food containing toxic and harmful substances.

2. What are the common food poisoning?

bacterial food poisoning refers to food poisoning caused by people eating food contaminated by bacteria or bacterial toxins. Common food poisoning are Salmonella, Staphylococcus aureus enterotoxin, Vibrio parahaemolyticus and so on.

chemical food poisoning refers to food poisoning caused by people eating food contaminated by toxic and harmful chemicals. What are the common ones? Clenbuterol Food poisoning, organophosphorus pesticide food poisoning, nitrite food poisoning, tung oil food poisoning, etc.

Poisonous animal and plant poisoning: refers to food poisoning caused by people eating some animals and plants containing some toxic ingredients. Common poisoning are puffer fish poisoning, high histamine fish poisoning, kidney bean poisoning, soybean milk poisoning, sprouted potato poisoning, poisonous mushroom poisoning and so on.

3. What are the characteristics of food poisoning?

generally, the onset is sudden, and the number of patients is large and concentrated, ranging from a few people to dozens, and from hundreds to thousands.

The incubation period can range from several minutes to dozens of hours depending on the type of poisoning. Most patients with food poisoning get sick within 2-24 hours after eating. Usually, the incubation period of chemical food poisoning is shorter and that of bacterial food poisoning is longer.

The symptoms of patients are similar. Most patients with bacterial food poisoning have acute gastrointestinal symptoms such as nausea, vomiting, abdominal pain and diarrhea, but the severity of symptoms will be different according to the amount of toxic substances eaten and the physical strength of the poisoned person.

there is no infectivity between people.

Poisoned patients have the same dining history. Patients often get sick after eating the same toxic food, but those who don't get sick.

bacterial food poisoning has obvious seasonality, and the temperature is high from May to October, which is suitable for bacterial growth and reproduction, and it is the high incidence period of bacterial food poisoning. Most chemical food poisoning and animal and plant food poisoning are not seasonal.

prevention of bacterial food poisoning

bacterial food poisoning is the most common food poisoning, and prevention of bacterial food poisoning is very important to control the occurrence of food poisoning and protect the health of consumers.

1. How did bacterial food poisoning happen?

(1) Cross-contamination of raw and cooked foods

Raw meat, aquatic products or other food raw materials and semi-finished products often carry all kinds of pathogenic bacteria. If raw and cooked foods are mixed in the processing process, cooked foods will be contaminated by pathogenic bacteria, and cooked foods are generally not heated before eating, so once they are contaminated by pathogenic bacteria, food poisoning will easily occur.

(2) Infected operators are contaminated with bacteria

Once the skin of the operators' hands is damaged or suppurated, or they suffer from diseases such as colds and diarrhea, they will carry a large number of pathogenic bacteria. If the sick operators continue to contact with food, it is easy for food to be contaminated by pathogenic bacteria, thus causing food poisoning.

(3) The food is not cooked thoroughly

Even if the raw food contains pathogenic bacteria, most of the bacteria can be killed by thorough heating and cooking, so as to ensure food safety. However, if the food is not completely thawed before cooking, the amount of cooking in one pot is too large or the firing time is insufficient, the pathogenic bacteria will not be killed, which will lead to food poisoning.

(4) Improper control of food storage temperature and time

When bacteria reach a certain number, food poisoning will occur, while the growth and reproduction of bacteria need a certain temperature and time. Generally, the pathogenic bacteria are at 25? Under the temperature of 35℃, it can divide once every 15 ~ 31 minutes, that is, the number of bacteria doubles. For example, if the original 111 pathogenic bacteria on cooked food are stored at room temperature, after 4 hours, they will exceed 1 million, which is enough to cause food poisoning for consumers. While bacteria are at a temperature below 5℃. Basically stopped growing and reproducing; At the temperature higher than 65℃, it can hardly survive.

(5) Dishes are not thoroughly cleaned and disinfected

Dishes or other containers containing cooked food are not thoroughly cleaned and disinfected, or after disinfection, the tableware is polluted for the second time, and pathogenic bacteria can pollute the food through the tableware, which can also cause food poisoning.

2. How to prevent bacterial food poisoning

In view of the above common causes, measures should be taken to prevent bacterial food poisoning from the following three aspects: first, to prevent food from being contaminated by bacteria, second, to control the growth and reproduction of bacteria, and finally, and most importantly, to kill pathogenic bacteria. Specific measures include:

First, prevent food from being contaminated by bacteria

(1) Keep clean

Keep the surfaces of chopping boards, knives, worktops and so on that come into contact with food clean.

keep the kitchen floor, walls, ceilings and other food processing environments clean.

Keep your hands clean, not only before operation and after pollution, but also often during food processing.

Avoid rats, cockroaches and other harmful animals from entering warehouses and kitchens and getting close to food.

special note: besides cleaning, all tools, containers and tableware in the cooked food operation area and in contact with cooked food must be strictly disinfected.

(2) Separate raw food from cooked food

Use sterilized knives and chopping boards when handling cold dishes

Containers and tools for raw and cooked food should be placed and used strictly separately.

after rough processing or contact with raw food, you should wash your hands and disinfect before you can engage in cold dish cutting.

special note: it is very important to separate the utensils and containers of raw and cooked food. The utensils and containers of cooked food should be strictly disinfected, and the storage place should be separated from raw food.

(3) Use clean water and safe food raw materials

Clean water should be used in the processing of cooked food. Choose regular, high-quality and fresh food raw materials. Raw fruits and vegetables should be thoroughly washed.

Special note: Cooked food with complicated operation process, cold or raw mixed vegetables, prefabricated salads, raw seafood, etc. are all high-risk foods, and should be processed and operated in strict accordance with food safety requirements, and the storage time from processing to eating should be shortened as much as possible.

The second is to control the growth and reproduction of bacteria

(4) Control the temperature

If the time from cooking to eating is expected to exceed 2 hours, the dishes should be stored below 5℃ or above 61℃.

The refrigeration temperature of fresh food, poultry, fish and dairy products should be lower than 5℃.

Frozen food should not be thawed at room temperature. The way to ensure safety is to thaw at a temperature below 5℃ or in running water below 21℃.

special note: rapid cooling can make food pass through the temperature range favorable for microbial reproduction as soon as possible. The ambient temperature in the refrigerator should be at least 1℃ lower than the central temperature of food. Food should not be cooled in the refrigerator. The effective cooling method is to divide the food into small pieces and use an ice bath.

(5) Control time

Don't process food too early, and it is best to control it within 2 hours from the time of food preparation to consumption.

Cooked food should not be served every other meal. Cooked food after knife change should be eaten within 4 hours.

the interval between raw seafood processing and consumption should not exceed 1 hour.

Fresh raw materials and semi-finished products in the refrigerator should not be stored for too long, and attention should be paid to FIFO when using them.

special note: fresh raw materials and semi-finished products (such as sized meat slices) can be used in a certain period of time by affixing time labels on containers.

The third is to kill pathogenic bacteria

(6) When cooking food thoroughly

, the temperature in the center of the food must exceed 71℃.

dishes stored at 11-61℃ for 2 hours should be thoroughly heated until the central temperature reaches above 71℃ before eating. Deteriorated food may contain heat-resistant (which cannot be destroyed by heating) bacterial toxins, so it is not allowed to be eaten by heating again.

Frozen food raw materials should be completely thawed and heated to avoid the phenomenon of external cooking and endogenous production.

special note: the center of the meat is no longer pink, or the juice of the broth is boiled until it becomes clear, which is a simple way to tell whether the meat is cooked thoroughly.

(7) Strict cleaning and disinfection

Directly imported foods such as sashimi, freshly squeezed juice and fruit platter that are not heated should be strictly disinfected on the basis of cleaning.

tableware and cooked food containers should be thoroughly cleaned and disinfected before use.

Tools, containers, and hands that come into contact with direct food should be cleaned and disinfected frequently.

special note: the most effective and economical disinfection method for tableware, containers and tools is thermal disinfection, that is, disinfection by boiling or steam heating.

(8) Controlling the processing capacity

We should decide the amount of food to be produced according to our own processing capacity, especially not too much? Turn the table? . This is a comprehensive measure. If processing is overloaded, food will be processed in advance, and facilities, equipment, tools and tableware will not be used enough, so that it is impossible to operate strictly according to the requirements of ensuring food safety. The above key control measures will be difficult to achieve, and the risk of food poisoning will increase significantly.

III. Prevention of Chemical Food Poisoning

Common chemical food poisoning mainly includes the following types:

1,? Clenbuterol Poisoning

Poisoning reason: eating pork and pig viscera containing lean meat.

main symptoms: generally, it occurs within 31 minutes to 2 hours after eating, and the symptoms are rapid heartbeat, muscle tremor, dizziness, nausea, flushing and so on.

prevention method: choose a reputable supplier. if pork is found to be dark in color, bright in meat quality, full and prominent in hindquarters and very thin in fat, this kind of pork may contain lean meat.

Special note: Try to choose pork with fat as far as possible, and it is best to choose branded stereotyped packaging products for pork offal, and do not purchase products operated by unlicensed vendors outside the market.

2. Organophosphorus pesticide poisoning

Poisoning reason: eating vegetables and fruits with organophosphorus pesticide residues.

The main symptoms: generally, the symptoms are headache, dizziness, abdominal pain, nausea, vomiting, salivation, hyperhidrosis, blurred vision, etc. In severe cases, pupils are constricted, breathing difficulties, coma, and even death due to respiratory failure.

prevention method: choose a reputable supplier, soak vegetables in vegetable detergent solution for 31 minutes before rinsing, and then soak them for 1 minutes before cooking, which can effectively remove most pesticides on the surface of vegetables.

3. Nitrite poisoning

Causes of poisoning: nitrite is mistakenly added to people's food as salt or monosodium glutamate, or pickled vegetables that have just been pickled are eaten.

main symptoms: it usually occurs within 1 to 3 hours after eating, mainly manifested as anoxic symptoms such as cyanosis of lips, tip of tongue and fingertips. Conscious symptoms include dizziness, fatigue, rapid heart rhythm, shortness of breath, coma and incontinence in severe cases, and death due to respiratory failure in the most serious cases.

prevention methods: for example, self-made yaorou and cured pork, the amount of nitrite per kilogram of meat should be strictly 1.15g, and it should be fully mixed with the meat, and the nitrite should be clearly marked and locked for storage; Don't use something of unknown origin? Salt? Or? MSG? Use pickled vegetables as little as possible.

Special note: Try not to make meat products such as yaorou and cured meat, and avoid misuse and overdose of nitrite.

4. Tung oil poisoning

Poisoning reason: Tung oil was mistakenly used as edible oil.

main symptoms: generally onset within 31 minutes to 4 hours after eating, with symptoms of nausea, vomiting, diarrhea, mental fatigue, irritability, headache, dizziness, and in severe cases, confusion, dyspnea or convulsions, thus causing coma and shock.

prevention method: tung oil has a special smell, which should be distinguished before purchasing and using.

special note: do not use cooking oil of unknown origin.

IV. Prevention of Poisonous Animal and Plant Poisoning

Common toxic animal and plant food poisoning mainly includes the following types:

1. Poisoning by puffer fish

Poisoning cause: eating puffer fish by mistake or improper processing of puffer fish.

main symptoms: generally, the disease occurs within several minutes to 3 hours after eating, and the symptoms are abdominal discomfort, numbness of lips and fingers, weakness of limbs and paralysis, blood pressure drop, coma, and finally death due to respiratory paralysis.

prevention method: do not eat any species of puffer fish (puffer fish) or dried puffer fish products. The state prohibits the processing and production of puffer fish in catering service units.

2. Poisoning by high histamine fish

Poisoning reason: eating stale high histamine fish (such as mackerel, saury, tuna and other green-skinned red-fleshed fish).

main symptoms: it usually occurs within a few minutes to several hours after eating. The symptoms are flushing on the face, chest and whole body skin, conjunctival congestion, headache, dizziness, accelerated heartbeat and breathing, etc. The skin may appear macula or urticaria.

Precautionary measures: Buy fresh fish, and do not buy if the fish eyes turn red, the color is dim and the fish body is inelastic; Storage should be kept at low temperature and refrigerated; Putting vinegar in cooking can reduce the histamine content in fish.

special note: pay attention to the cold storage of green skin red meat fish to avoid a large amount of histamine production caused by long-term storage at room temperature.

3. Pod poisoning

Poisoning reason: Bean foods such as green beans, lentils, sword beans and cowpeas have not been cooked thoroughly, and toxic substances such as saponin and erythrocyte agglutinin have not been completely destroyed.

main symptoms: generally, the symptoms are nausea, vomiting, abdominal pain, diarrhea, dizziness and cold sweat within 1 to 5 hours after eating.

prevention method: when cooking, put the pod food in boiling water and cook it for more than 11 minutes before frying.

4. Poisoning of soybean milk

Poisoning reason: The soybean milk is not completely boiled, and the toxic substances such as saponin and antitrypsin are not completely destroyed.