1. Bacterial food poisoning

Bacterial food poisoning refers to food poisoning caused by eating food containing bacteria or bacterial toxins. Among all kinds of food poisoning, bacterial food poisoning is the most common. Among them, Salmonella and Staphylococcus aureus are the most common, followed by Bacillus cereus. The incidence of bacterial food poisoning is high and the mortality is low, which mostly occurs in the hot season.

(1) Characteristics of several common bacterial food poisoning

1. Salmonella food poisoning: Salmonella often exists in infected animals and their feces. Eating poultry, meat, eggs, fish, milk and their products contaminated by Salmonella can lead to food poisoning. Symptoms usually appear at 12-36 hours after eating, mainly including abdominal pain, vomiting, diarrhea, fever, etc. The general course of disease is 3-4 days.

2. Staphylococcus aureus food poisoning: Staphylococcus aureus exists in purulent lesions of human beings or animals. Eating milk, eggs and egg products, cakes and cooked meat contaminated by Staphylococcus aureus can lead to food poisoning. Symptoms usually appear 1-6 hours after eating, mainly including nausea, severe vomiting (in severe cases, jet-like), abdominal pain, diarrhea and so on. It usually heals in 1-3 days and rarely dies.

3. Bacillus cereus food poisoning: Bacillus cereus mainly exists in soil, air, dust and insects. Eating leftover rice, leftovers, cold salad, milk, meat and bean products contaminated by Bacillus cereus can lead to food poisoning. Vomiting poisoning usually presents symptoms 1-5 hours after eating, mainly including nausea, vomiting and abdominal pain. Diarrhea poisoning usually presents symptoms 8-16 hours after eating, mainly including abdominal pain and diarrhea. The prognosis is good.

Precautions:

(1) Strictly control the purchase of food. It is forbidden to purchase foods that are spoiled, rancid, moldy, infested, unclean, mixed with foreign bodies or other sensory properties, and meat and its products that have not been inspected by veterinary hygiene or failed to pass the inspection (including the meat of dead livestock).

(2) Pay attention to food storage hygiene, and prevent animals such as dust, insects, rats and other unclean things from polluting food.

(3) Employees in the canteen must have a health check-up every year. Anyone who suffers from digestive tract diseases such as dysentery, typhoid fever and viral hepatitis (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene shall not engage in the work of contacting directly imported food.

(4) If employees in the canteen have skin ulceration, trauma, infection, diarrhea and other symptoms, do not process food with illness.

(5) Employees in the canteen should wash their hands with soap and flowing clean water before work, after handling food raw materials and after defecation.

(6) The tools and containers for processing food should be separated from raw ones. Processed cooked products should be stored separately from food raw materials or semi-finished products, and semi-finished products should be stored separately from food raw materials.

(7) The processed food must be cooked thoroughly, and the central temperature of the bulk food that needs to be cooked should not be lower than 71℃.

(8) Bacillus cereus does not reproduce below 15 oC, and the leftovers should be preserved at low temperature. Generally, the food contaminated by this bacterium has no rotten smell and is not easy to be detected. Therefore, the leftovers must be thoroughly heated at high temperature before meals.

(9) cakes and other dairy products with cream should be preserved at low temperature.

(11) store food below 5oC. If you avoid light and cut off oxygen, the effect will be better. Raw and cooked foods are stored separately.

Second, chemical food poisoning

Chemical food poisoning refers to poisoning caused by eating toxic chemicals by mistake, such as rodenticide, pesticides, nitrite, etc., or eating food contaminated by it. The morbidity and mortality are relatively high.

tetramine poisoning: also known as no rat life, four-two-four, three-step backward, and smell death. Tetramine is extremely toxic, with a lethal dose of 5-12 mg. Generally, poisoning symptoms appear after eating by mistake for 11-31 minutes. Mild poisoning is characterized by headache, dizziness, fatigue, nausea, vomiting, numbness of lips and feeling drunk. Severe poisoning shows sudden fainting, epileptic seizures, convulsions, foaming at the mouth, incontinence and loss of consciousness.

nitrite poisoning: commonly known as "industrial salt". Ingestion of 1.2-1.5g of nitrite can cause food poisoning, and 3g can cause death. The onset is acute, and the poisoning is characterized by hypoxia symptoms such as cyanosis of lips, tongue tip and fingertips, and the conjunctiva, face and whole body skin are cyanosis in severe cases. Self-conscious symptoms include dizziness, headache, weakness and rapid heart rate.

Precautions:

(1) It is forbidden to place harmful chemicals with food. Toxic chemicals such as rodenticide and pesticides should be clearly labeled, stored in special places and locked.

(2) Do not use food or containers of unknown origin casually.

(3) When vegetables are roughly processed, soak them in food 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 (or the vegetables bought from the market should be soaked in clear water for a short time and rinsed repeatedly). Generally, it should be washed three times, and warm water is better).

(4) fruits should be washed and peeled before eating.

(5) Wash your hands thoroughly after touching chemicals.

(6) Strengthen the storage of nitrite to avoid eating it as salt or alkaline noodles by mistake.

(7) Bitter well water should not be used for porridge, especially for overnight storage.

(8) The canteen should establish strict security measures. Non-canteen staff are strictly forbidden to enter the food processing operation room and food raw material storage room of the school canteen at will. Kitchen, food processing room and warehouse should be locked frequently to prevent bad people from poisoning.