In summer, the temperature rises and the humidity is high, which is suitable for the reproduction of various pathogenic microorganisms and the food is perishable; Improper processing or storage of cooked food products, cold dishes and cold foods can easily lead to food poisoning. Generally speaking, cold meat, cold dishes, leftovers, meat products and seafood are the main foods that are easy to cause food poisoning.

How to ensure food safety in summer and prevent the occurrence of food-borne diseases? The World Health Organization recommends "Five Points of Food Safety".

Five points of food safety

1. Keep it clean

Wash your hands before eating and when preparing food.

Wash hands after defecation.

Clean and disinfect all places and equipment used to prepare food.

Avoid insects, mice and other animals from entering the kitchen and getting close to food.

Separate raw and cooked food.

Raw meat, poultry and seafood should be separated from other foods.

There should be special equipment and appliances for handling raw food, such as knives and meat cutting boards.

Store food in utensils to avoid raw and cooked food from touching each other.

Food should be cooked thoroughly.

Food should be cooked, especially meat, poultry, eggs and seafood.

Foods such as soup and pot should be boiled to ensure that it reaches 70℃. The juice of meat birds should be clear, not reddish. Better use a thermometer.

The secondary heating of cooked food should be thorough. 4. Keep food at a safe temperature.

Cooked food should not be stored for more than 2 hours at room temperature.

All cooked food and perishable food should be refrigerated in time (preferably below 5℃).

Cooked food should be kept at boiling temperature (above 60℃) before it can be eaten.

Even in the refrigerator, food can't be stored for long.

Frozen food should not be thawed at room temperature. 5. Use safe water and raw materials

Use safe water or treated water to ensure safety.

Choose fresh and healthy food.

Choose foods that have been processed safely, such as low-heat sterilized milk.

Wash fruits and vegetables, especially raw food.

Don't eat food beyond its shelf life.

Food purchasing skills

During the epidemic, when buying food in supermarkets or vegetable markets, you should do personal protection and wear masks to avoid direct contact with animals and animal products. Wear gloves if contact is needed, and wash your hands with soap and water in time after contact to avoid contact with eyes, nose and mouth. Payment method suggests electronic payment. After returning home, take off the mask and gloves in the right way and wash your hands thoroughly with running water in seven steps.

Food purchase should choose regular shopping malls, supermarkets, markets with good storage conditions and high hygiene requirements; Buy food or food raw materials with normal senses, and observe whether they are fresh, whether they are within the shelf life, whether the packaging is intact, and whether there is bulging. In particular, foods that need to be refrigerated or frozen depend on whether they meet the corresponding conditions (the refrigeration temperature is 0~4℃ and the freezing temperature is below-18℃).

Dining out skills

Try to reduce eating out and gathering during the epidemic, and use public chopsticks and spoons when gathering to avoid cross infection.

Generally, cold salad is not cooked and sterilized at high temperature. If the pathogenic microorganisms are contaminated in the production process, it may cause infection. Try not to buy cold salad outside. You'd better cook it yourself at home. If you want to buy, you should choose regular supermarkets and markets with good sanitary conditions.

Try to eat less barbecue food, because the source of food raw materials used by vendors is unknown. Individual vendors often roast mutton skewers until they are half cooked and then process them when they are sold, which has caused secondary pollution. The baking time of barbecue food is short, and the central temperature may not reach the sterilization temperature, which may easily lead to digestive tract diseases, parasitic diseases and human and animal diseases. In addition, benzopyrene formed in food barbecue has carcinogenic effect and is potentially harmful to human health. (According to Xinhuanet)

skill

If consumers feel unwell after eating out, they should seek medical treatment as soon as possible, keep relevant evidence such as suspicious food samples, consumption receipts and medical records, and call the complaint report number 123 15 in time. When a food safety accident occurs, the catering service unit shall immediately cooperate with the patients, report to the relevant departments in time, and actively cooperate with the investigation and handling of the accident.