Because catering enterprises generally use fresh ingredients for on-site production, if the ingredients themselves are qualitatively changed or contain toxic and harmful substances, it will directly cause a large number of diners to be poisoned, so we should pay special attention to it.

What are the main pathogenic substances that often cause food poisoning?

1. Bacteria: Common pathogenic bacteria include Vibrio enteritidis, Salmonella, pathogenic Escherichia coli, Staphylococcus aureus, Cactus, Vibrio cholerae, Botox, etc.

2. Viruses: such as Norovirus.

3. Natural toxins: including plant toxins, paralytic shellfish poisoning, tetrodotoxin, histamine, mycotoxin, etc.

4. chemical substances: pesticides, heavy metals, illegally used compounds, etc.

how to avoid food poisoning?

1. Observe the principles of food handling, including freshness, cleanliness, distinction between raw and cooked food, avoidance of cross contamination, thorough cooking, attention to temperature preservation and use of clean water and ingredients.

2. When going out to eat, you should avoid cold food, raw food and food from unknown sources. You should also avoid roadside stalls and carefully choose restaurants with excellent hygiene.

3. Ensure that people or things that come into contact with food are clean. Use different chopping boards and knives to handle raw food and cooked food separately. Before eating, fully heat the food and finish it within 2 hours. The food should be refrigerated or frozen in the refrigerator, and the drinking water should be boiled without drinking raw water.

4. Use the food safety detector series of Guanyu Instruments to detect and screen histamine, mycotoxins, pesticides, heavy metals, illegally added, toxic and harmful substances. Eliminate the intake of toxic food from the source.