First, the basic concept of food poisoning 1. What is food poisoning? Food poisoning refers to acute and subacute diseases after eating food contaminated with toxic and harmful substances or food containing toxic and harmful substances. 2. What are the common food poisoning? Bacterial food poisoning: refers to food poisoning caused by eating food contaminated by bacteria or bacterial toxins. Common food poisoning includes Salmonella, Staphylococcus aureus enterotoxin and Vibrio parahaemolyticus. Chemical food poisoning: refers to food poisoning caused by people eating food contaminated by toxic and harmful chemicals. Common food poisoning is clenbuterol, organophosphorus pesticides, nitrite and tung oil. Poisonous animal and plant poisoning: refers to food poisoning caused by people eating some animals and plants containing some toxic ingredients. Common poisonings include puffer fish poisoning, high histamine fish poisoning, kidney bean poisoning, bean paste poisoning, sprouted potato poisoning, poisonous mushroom poisoning and so on. 3. What are the characteristics of food poisoning? Generally, the onset is sudden, and the number of patients is large and concentrated, ranging from a few people to dozens, from hundreds to thousands. According to the type of poisoning, the incubation period ranges from a few minutes to dozens of hours. Most food poisoning patients get sick within 2-24 hours after eating. Usually, the incubation period of chemical food poisoning is short, and the incubation period of bacterial food poisoning is long. The patients' symptoms are similar. Most patients with bacterial food poisoning have acute gastrointestinal symptoms such as nausea, vomiting, abdominal pain and diarrhea, but the severity of symptoms will vary according to the amount of toxic substances ingested and the physical strength of the poisoned person. It is not contagious from person to person. Poisoned patients have a history of sharing meals. Patients often get sick after eating the same toxic food, and those who are not sick will not get sick. Bacterial food poisoning has obvious seasonality, and the temperature is high in May-65438+1October, which is suitable for bacterial growth and reproduction, and it is a high incidence period of bacterial food poisoning. Most chemical food poisoning and animal and plant food poisoning are not seasonal. Second, the prevention of bacterial food poisoning Bacterial food poisoning is the most common food poisoning. Preventing bacterial food poisoning is very important to control the occurrence of food poisoning and protect the health of consumers. 1. How did bacterial food poisoning happen? (1) Raw and cooked meat, aquatic products or other food raw materials and semi-finished products are often contaminated by various pathogenic bacteria. If raw and cooked foods are mixed in the process of processing, or the tools of raw and cooked foods are mixed, cooked food will be contaminated by pathogenic bacteria, and cooked food is generally eaten without heating, so once it is contaminated by pathogenic bacteria, it will easily lead to food poisoning. (2) The infected operators are contaminated by bacteria. Once the operator's hand skin is damaged, suppurated, or suffers from diseases such as colds and diarrhea, it will carry a large number of pathogenic bacteria. If sick operators continue to touch food, it is easy to make food contaminated by pathogenic bacteria, thus causing food poisoning. (3) If the food is undercooked and cooked thoroughly, even if it contains pathogenic bacteria, most bacteria can be killed by thorough heating and cooking to ensure food safety. However, if the food is not completely thawed before cooking, the amount of cooking in one pot is too large or the firing time is insufficient, the pathogenic bacteria cannot be killed, which will lead to food poisoning. (4) If the temperature and time of food storage are not properly controlled, a certain number of bacteria will cause food poisoning, and the growth and reproduction of bacteria need a certain temperature and time. Generally, pathogenic bacteria can divide once every 15-30 minutes at the temperature of 25-35, that is, the number of bacteria will double. For example, if the original 100 pathogens on cooked food are stored at room temperature, they will exceed 100 after 4 hours, which is enough to cause food poisoning for consumers. Bacteria basically stop growing and reproducing at a temperature below 5℃. At temperatures above 65℃, it can hardly survive.