(1) Common causes of bacterial food poisoning

1. Cross-contamination between raw and cooked food. For example, cooked food is contaminated by raw food raw materials, or surfaces (such as containers, hands, operating tables, etc.) that have come into contact with raw food raw materials, or containers, hands, operating tables that have come into contact with cooked food are contaminated by raw food raw materials.

2. improper food storage. For example, cooked high-risk foods are stored for a long time at a temperature between 11℃ and 61℃ (the storage time at this temperature should be less than 2 hours), or perishable raw materials and semi-finished foods are stored for a long time at an unsuitable temperature.

3. The food is not cooked thoroughly. For example, the central temperature of food processing did not reach 71℃ due to insufficient cooking time and incomplete thawing before cooking.

4. Employees contaminate food with bacteria. Employees suffering from infectious diseases or carriers contaminate food through hand contact during operation.

5. The food stored for a long time is not completely reheated to the central temperature above 71℃ before eating.

6. eat raw food that has not been heated.

(II) Common causes of chemical food poisoning

1. Edible agricultural products, as food raw materials, are polluted by chemical toxic and harmful substances in the process of planting and breeding or in the growth environment, or there are many residual doses of toxic pesticides or veterinary drugs before eating.

2. Food contains natural toxic substances, which have not been removed during food processing. For example, the trypsin inhibitor in soybean milk is not completely removed due to incomplete cooking, and the saponin in green beans is not completely destroyed due to insufficient heating time.

3. Food is polluted by chemical toxic and harmful substances during processing. If nitrite is used as salt by mistake.

4. Eat poisonous and harmful foods, such as toadstools, sprouted potatoes and puffer fish.

III. Basic methods for preventing food poisoning

(I) Basic principles and key points for preventing bacterial food poisoning

To prevent bacterial food poisoning, measures should be taken according to the three basic principles of preventing food from being contaminated by pathogenic bacteria, controlling the reproduction of pathogenic bacteria and killing pathogenic bacteria. The key points are as follows:

1. That is, to avoid the pollution of cooked food by various pathogens. Such as avoiding contact between raw food and cooked food; Wash your hands frequently, and those who come into contact with direct food should also disinfect their hands; Keep food processing and operation places clean; Avoid insects, rats and other animals from touching food.

2. control the temperature. That is to say, control the appropriate temperature to ensure the killing of pathogenic bacteria in food or prevent the growth and reproduction of pathogenic bacteria. If the food is heated, the central temperature should reach above 71℃. When storing cooked food, keep it hot in time to keep the food temperature above 61℃, or refrigerate it in time to control the temperature below 11℃.

3. control the time. That is, the storage time of food should be shortened as much as possible, so as not to give pathogenic bacteria a chance to grow and reproduce. Cooked food should be eaten as a meal as much as possible; Food raw materials should be used up as soon as possible.

4. Cleaning and disinfection. This is the main measure to prevent food from being polluted. All items that come into contact with food should be cleaned, and all items that come into contact with direct food should be disinfected on the basis of cleaning. Some raw vegetables and fruits should also be cleaned and disinfected.

5. control the processing capacity. The processing capacity of food should be consistent with the processing conditions. When the processing capacity of food exceeds the bearing capacity of processing sites and equipment, it is difficult to process food according to food safety requirements, which can easily lead to food pollution and food poisoning.