Food poisoning refers to acute and subacute diseases after eating food contaminated with toxic and harmful substances or food containing toxic and harmful substances. The following is the safety knowledge I brought to you to prevent food poisoning. Welcome to reading.

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. What are the common ones? Clenbuterol food poisoning, organophosphorus pesticide food poisoning, nitrite food poisoning, tung oil food poisoning, etc.

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, soybean milk poisoning, sprouted potato poisoning and poisonous mushroom poisoning.

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, but those who don't get sick.

Bacterial food poisoning is seasonal, 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, prevent bacterial food poisoning.

Bacterial food poisoning is the most common food poisoning, and the prevention of 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) Cross-contamination of raw and cooked food

Raw meat, aquatic products or other food raw materials and semi-finished products often carry various pathogenic bacteria. If raw and cooked foods are mixed together during processing, or the tools for raw and cooked foods are mixed together, 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 operator is 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) the food is not cooked

Even if raw food contains pathogenic bacteria, through thorough heating and cooking, most bacteria can be killed 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) Improper control of food storage temperature and time.

A certain number of bacteria can cause food poisoning, and the growth and reproduction of bacteria need a certain temperature and time. General pathogens in 25? At the temperature of 35℃, it can divide once every 15 ~ 30 minutes, that is, the number of bacteria doubles. For example, the original 100 pathogens on cooked food will exceed 6.5438+0.0000 after 4 hours at room temperature, which is enough to cause food poisoning for consumers. While bacteria are at a temperature below 5℃. Basically stopped growing and reproducing; At temperatures above 65℃, it can hardly survive.

(5) Dishes are not thoroughly cleaned and disinfected.

Tableware or other containers for cooked food are not thoroughly cleaned and disinfected, or after disinfection. Secondary pollution of tableware, pathogenic bacteria can pollute food through tableware, and also cause food poisoning.

2. How to prevent bacterial food poisoning

In view of the above common reasons, measures should be taken to prevent bacterial food poisoning from the following three aspects: one is to prevent food from being contaminated by bacteria, the other is to control the growth and reproduction of bacteria, and the third is to kill pathogenic bacteria, which is also the most important. Specific measures include:

One is to prevent food from being contaminated by bacteria.

keep sth clean

Keep the surface of chopping block, knife, operating table, etc. Clean in contact with food.

Keep the kitchen floor, walls, ceiling and other food processing environment clean.

Always keep your hands clean not only before operation and after contamination, but also during food processing.

Avoid rats, cockroaches and other harmful animals from entering warehouses and kitchens and getting close to food.

Special attention: in addition to cleaning, all tools, containers and tableware in the cooked food operation area and in contact with cooked food must also be strictly disinfected.

(2) raw and cooked separately

When handling cold dishes, use sterilized knives and chopping boards.

Containers and tools for raw and cooked food should be placed and used strictly separately.

After rough processing or contact with raw food, you should wash your hands and disinfect before you can engage in cold dish cutting.

Special note: it is very important to separate the utensils and containers of raw and cooked food. Cooked food utensils and containers should be strictly disinfected, and the storage place should be separated from raw food.

(3) Use clean water and safe food raw materials.

Clean water should be used for processing cooked food. Choose regular, high-quality and fresh food raw materials. Raw fruits and vegetables should be thoroughly washed.

Special instructions: cooked food, cold or raw vegetables, prefabricated salads, raw seafood, etc. with complicated operation process. They are all high-risk foods, so they should be processed and operated in strict accordance with food safety requirements, and the storage time from processing to eating should be shortened as much as possible.

The second is to control the growth and reproduction of bacteria.

(4) control the temperature

If the time from cooking to eating is expected to exceed 2 hours, it should be stored below 5℃ or above 60℃.

The refrigeration temperature of fresh meat, poultry meat, fish and dairy products should be lower than 5℃.

Frozen food should not be thawed at room temperature, and the way to ensure safety is to thaw at a temperature below 5℃ or in running water below 2 1℃.

Special note: rapid cooling can make food pass through the temperature range conducive to microbial reproduction as soon as possible. The ambient temperature in the refrigerator should be at least 65438 0℃ lower than the central temperature of food. Food should not be cooled in the refrigerator. An effective way to cool down is to divide the food into small pieces and take an ice bath.

(5) control time

Don't process food too early, and it is best to control it within 2 hours from the completion of food preparation to consumption.

Cooked food should not be served every other meal. Cooked food after changing knives should be eaten within 4 hours.

The interval between raw seafood processing and consumption should not exceed 1 hour.

Fresh raw materials and semi-finished products in the refrigerator should not be stored for too long, and attention should be paid to FIFO when using them.

Special note: fresh raw materials and semi-finished products (such as large and small pieces of meat) can be labeled with time on the container and controlled to be used within a certain period of time.

The third is to kill pathogenic bacteria.

(6) thoroughly cooked

When cooking food, the central temperature of the food must exceed 70℃.

/kloc-cookies stored at 0/0-60℃ for 2 hours should be thoroughly heated to the central temperature above 70℃ before eating. Deteriorated food may contain heat-resistant (heat-resistant) bacterial toxins, so it is not allowed to be heated again.

Frozen food raw materials should be completely thawed and heated to avoid external cooking and endogenous phenomenon.

Special note: the central part of the meat is no longer pink, or the juice of the broth is cooked until it becomes clear, which is a simple way to judge whether the meat is cooked or not.

(7) strict cleaning and disinfection

Raw fish, freshly squeezed juice, fruit platters and other foods that are eaten directly without heating should be strictly disinfected on the basis of cleaning.

Tableware and cooked food containers should be thoroughly cleaned and disinfected before use.

Tools, containers and hands that come into direct contact with food should be cleaned and disinfected frequently.

Special note: the most effective and economical disinfection method for tableware, containers and tools is thermal disinfection, that is, boiling or steam heating disinfection.

(8) control processing capacity

You should decide the amount of food to be cooked according to your own processing ability, especially not too much? Turn gankun around? . This is a comprehensive measure. If the processing is overloaded, the food will be processed in advance, and the facilities, equipment, tools and tableware are not used enough, so it is impossible to operate strictly according to the requirements of ensuring food safety. The above key control measures will be difficult to achieve, and the risk of food poisoning will increase significantly.

Three, the prevention of chemical food poisoning

Common chemical food poisoning mainly includes the following types:

1、? Can lean meat essence be poisoned?

Cause of poisoning: eating pork and pig viscera containing clenbuterol.

Main symptoms: usually occur within 30 minutes to 2 hours after eating, and the symptoms are rapid heartbeat, muscle tremor, dizziness, nausea and flushing.

Prevention method: choose a reputable supplier. If it is found that pork is dark in color, bright in meat quality, full and prominent in posterior gluteal muscles and very thin in fat, this kind of pork may contain lean meat essence.

Special note: Try to choose pork with fat. It's best to choose branded stereotyped packaging products for pork viscera, and don't buy products operated by unlicensed vendors outside the market.

2, organophosphorus pesticide poisoning

Cause of poisoning: eating vegetables and fruits with residual organophosphorus pesticides.

Main symptoms: It usually occurs within 2 hours after eating. Symptoms include headache, dizziness, abdominal pain, nausea, vomiting, salivation, sweating, blurred vision and so on. In severe cases, pupils are constricted, breathing difficulties, coma, and even death due to respiratory failure.

Prevention method: Choose a reputable supplier, soak vegetables in vegetable and fruit detergent solution for 30 minutes before rinsing, and then blanch 1 minute before cooking, which can effectively remove most pesticides on the surface of vegetables.

3, nitrite poisoning

Cause of poisoning: Nitrite was mistakenly added to people's food as salt or monosodium glutamate, or just pickled kimchi was eaten.

Main symptoms: Generally, it occurs within 0 to 3 hours after eating 65438+, mainly manifested as anoxic symptoms such as cyanosis of lips, tongue tip and fingertips. Symptoms of consciousness include dizziness, fatigue, increased heart rate, shortness of breath, coma and incontinence in severe cases, and death due to respiratory failure in the most serious cases.

Precautionary measures: For example, the dosage of nitrite per kilogram of meat, 0. 1.5g, should be strictly used and fully mixed with meat, and nitrite should be clearly marked and locked for storage; Don't use things of unknown origin? Salt? Or? MSG? Use pickles as little as possible.

Special attention: Try not to make meat products such as Yaorou and Bacon to avoid misuse and excessive use of nitrite.

4, tung oil poisoning

Cause of poisoning: Tung oil was mistaken for edible oil.

Main symptoms: It usually occurs within 30 minutes to 4 hours after eating. Symptoms are nausea, vomiting, diarrhea, mental fatigue, irritability, headache and dizziness. In severe cases, it may cause confusion, dyspnea or convulsion, which may lead to coma and shock.

Precautions: Tung oil has a special smell, so it should be distinguished before purchase and use.

Special attention: Do not use cooking oil of unknown origin.

Fourth, prevention of toxic animal and plant poisoning

Common toxic animal and plant food poisoning mainly includes the following:

1, puffer fish poisoning

Cause of poisoning: eating puffer fish by mistake or improper processing of puffer fish.

Main symptoms: usually occur within a few minutes to 3 hours after eating. Symptoms are abdominal discomfort, numbness of lips and fingers, weakness and paralysis of limbs, decreased blood pressure, coma, and finally death due to respiratory paralysis.

Prevention: Do not eat any kind of puffer fish (octopus) or dried puffer fish products. The state prohibits catering service units from processing and producing puffer fish.

2, high histamine fish poisoning

Cause of poisoning: eating stale high histamine fish (such as mackerel, saury, tuna and other green-skinned red-fleshed fish).

Main symptoms: usually appear within a few minutes to a few hours after eating. Symptoms are facial, chest and whole body skin flushing, conjunctival congestion, accompanied by headache, dizziness, rapid heartbeat and breathing. There may be macula or urticaria on the skin.

Precautionary measures: buy fresh fish, don't buy fish with red eyes, dim colors and inelastic fish bodies; Storage should be kept at low temperature; Putting vinegar in cooking can reduce the histamine content in fish.

Special note: pay attention to the cold storage of green-skinned red-fleshed fish, so as to avoid a large number of histamine production caused by long-term storage at room temperature.

3. pod poisoning

Causes of poisoning: beans such as green beans, lentils, sword beans and cowpeas are not cooked, and toxic substances such as saponin and erythrocyte agglutinin are not completely destroyed.

Main symptoms: it usually occurs within 0 to 5 hours after eating 65438+, and the symptoms include nausea, vomiting, abdominal pain, diarrhea, dizziness, cold sweat and so on.

Precautions: When cooking, first put the legumes in boiling water and cook for 10 minutes or more before frying.

4. Soymilk poisoning

Cause of poisoning: Soybean milk was not completely boiled, and toxic substances such as saponin and antitrypsin were not completely destroyed.

Main symptoms: generally, within 30 minutes to 1 hour after eating, there are poisoning symptoms such as stomach discomfort, nausea, vomiting, abdominal pain, diarrhea, dizziness and weakness.

Prevention method: Remove the upwelling foam when cooking raw soybean milk, and continue to cook with slow fire for about 5 minutes after boiling.

Special note: when raw soybean milk is cooked to 80℃, many bubbles will float up. What is this? False boiling? Phenomenon, should continue to heat until the foam disappears, after boiling, continue to heat for a few minutes.

5, sprouted potato poisoning

Cause of poisoning: potatoes contain a harmful substance called? Nightshade? Alkaloids. Usually, the content of potato is very small, but the content of solanine is very high in the eye, root and green ulceration of germinated potato. People will have symptoms of solanine poisoning after eating a large number of germinated potatoes.

The main symptoms: nausea, vomiting, abdominal pain and diarrhea, dehydration, blood pressure drop, dyspnea, coma and convulsions, and death due to cardiopulmonary paralysis.

Prevention method: If the germination is not serious, the bud eye can be completely dug out and the green part cut off; Then soak in cold water for about 1 hour, and solanine will dissolve in water. Add some vinegar when frying potatoes, or remove toxins by boiling and boiling.

6, poisonous mushroom poisoning

Cause of poisoning: Poisonous mushrooms can be seen everywhere in nature, but it is difficult to distinguish them from non-toxic mushrooms in appearance. Once you eat poisonous mushrooms by mistake, it will cause poisoning and even death.

Main symptoms: There are many kinds of poisonous mushrooms and different kinds of toxins, so the poisoning manifestations are also various, mainly showing four kinds: gastroenteritis usually occurs after eating for more than 10 minutes to 2 hours, with symptoms such as nausea and vomiting, abdominal pain and diarrhea, and poisoning caused by gastrointestinal toxicity alone usually has short course, good prognosis and low mortality; Neuropsychiatric type often appears mental awakening or confusion, or mental depression and hallucinations. Hemolytic type, in addition to gastrointestinal symptoms, jaundice and hemoglobinuria appear within one or two days after poisoning. Liver injury type is characterized by hepatomegaly, jaundice and abnormal liver function because of the high toxicity of poisonous mushrooms.

Caution: Don't pick and eat wild mushrooms, and don't buy mushrooms from unknown sources.

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