Health is the basic principle:
Public health is the most important thing to prevent bacterial food poisoning. The first basic principle of preventing bacterial food poisoning is to prevent food from being contaminated by bacteria. That is to say, after food is cooked, don't put cooked food and raw food directly together, pay attention to the distinction, and don't wash your hands and pinch food with your hands to avoid food pollution.
At the same time, it is necessary to ensure that the food processing places are clean and free of insects and rats, which can prevent bacterial food poisoning to some extent.
The second basic principle of preventing bacterial food poisoning is to control bacterial reproduction. If you want to prevent bacteria from multiplying in food, you need to pay attention to controlling temperature and time when cooking food. For some foods, you should heat them to at least 80 degrees Celsius. If it needs to be stored after eating, it is best to store it below 10 degrees Celsius.
Measures to prevent common chemical food poisoning;
1, food poisoning caused by pesticides.
When vegetables are roughly processed, they are soaked in food detergent (detergent) solution for 30 minutes, then rinsed, scalded for 1 min, and then boiled, which can remove most pesticides on the surface of vegetables.
2. Food poisoning caused by bean packaging.
After the raw soybean milk is cooked, remove the upwelling foam and cook it with slow fire for about 5 minutes, which can completely decompose and destroy the trypsin inhibitor. It should be noted that when soybean milk is heated to 80℃, many bubbles will float up and false boiling will occur.
3. Food poisoning caused by mung beans.
When cooking, put the green beans in boiling water and cook for 10 minutes before frying.
4. Food poisoning caused by nitrite.
Strengthen the storage of nitrite to avoid misuse as salt. When curing meat products. The nitrite used shall not exceed the limit specified in Hygienic Standard for the Use of Food Additives (GB2760).