Hahu City, saitama received 3453 reports of abdominal pain and diarrhea among primary and secondary school teachers and students. After investigation by the local health department, it was determined that this was a collective food poisoning incident, which was caused by a nutritious lunch provided by a local catering enterprise.

According to the latest report of Japan Broadcasting Association on the 2nd, on June 28th, the health department of saitama received a report that several hospitals in Bachao City had treated hundreds of primary and middle school students with diarrhea and abdominal pain. On June 29th, about 377 local students called in sick due to abdominal pain, but on the 30th, the number dropped to 28 1 patient. On July 1 day, 2 1 1 people still took leave due to illness; A middle school student and a primary school student were rushed to the hospital because of their serious illness.

After investigation, the health department found that more than half of the teachers and students in primary and secondary schools in the city 15 had similar symptoms, with 3,453 students. Some students are diagnosed as. Escherichia coli infection? At present, all patients are not life-threatening. On June 26th, they all had a meal from a catering company? Four Seasons Pavilion? A nutritious lunch. ? Four Seasons Pavilion? At present, it has been asked to suspend business for rectification, and the health department is investigating the specific source of infection.

There are six common causes of food poisoning.

The first is cross-contamination between raw and cooked foods. For example, cooked food is contaminated by raw materials, or the surface contacting raw food is contaminated. Second, improper food storage is also caused. For example, cooked food is at 10? To 60? Store for a long time at the temperature of (at this temperature, the storage time should be less than 2 hours), or store perishable raw materials and semi-finished products for a long time at an inappropriate temperature. Third, the food is not cooked, but cooked. For example, the central temperature of food processing does not reach 70℃, or it is because of insufficient firing time and incomplete thawing before cooking. Fourth, employees contaminate food with bacteria. Employees suffer from infectious diseases or bacteria, and contaminated food through hand contact during operation. Fifth, there is not enough heating. Before eating the food stored for a long time, it was not completely heated to the central temperature of 70? Above, it is still eaten raw and not heated. Sixth, raw materials are toxic or contaminated by chemical toxic and harmful substances. Such as sprouted potatoes, puffer fish, vegetables sprayed with pesticides, lean pork and so on.