High temperature is the main influencing factor of food poisoning in summer. The temperature rises in summer, people drink a lot of water, the concentration of gastric acid is diluted, the first natural barrier of human body is destroyed, and bacteria enter the intestine. Because bile is alkaline, it has little bactericidal power. Moreover, with the increase of temperature, the growth and reproduction ability of bacteria is relatively strong. There are four main criteria for judging food poisoning: a large number of patients with the same symptoms in a short period of time; Have a history of eating together; If you don't eat this food, you won't get sick; The poisoning symptoms no longer appear after the supply of this food is stopped. Food poisoning usually occurs 4 ~10 hours after meals, and the peak occurs about 6 hours after meals.

Three measures for food poisoning and self-help

Experts from the health and epidemic prevention station said that after food poisoning, don't panic, and you can take the following emergency measures:

Drink plenty of clean water immediately to dilute the toxin;

To induce vomiting, press the throat with your fingers and expel the food in your stomach as much as possible;

Seal up the food you have eaten to prevent more people from being harmed.

Ten tips for food poisoning prevention

Experts from the health and epidemic prevention station said that there are usually the following 10 methods to prevent food poisoning without violating the normal processing conditions of food:

Choose safe food, buy sterilized milk instead of raw milk, and wash fruits and vegetables; To heat food thoroughly, the temperature of all parts of the food must reach above 70℃; Cooked food should not be stored for too long, and it is best to eat it as soon as possible after it is out of the pot; To properly store cooked food, cooked food should be stored above 60℃ or below 10℃; Stored cooked food must be thoroughly heated again before eating, and the temperature of all parts should reach above 70℃ when heating; Avoid contact between cooked food and raw food, and separate knives and chopping boards used to handle raw and cooked food to avoid cross-infection; Pay attention to washing hands, and wash your hands before processing and making food and after the interval again; Keep the kitchen utensils and kitchens clean. The surfaces of all utensils used for preparing food must be kept absolutely clean. The rags should be changed every day and boiled and disinfected before the next use. Avoid insects, rats and other animals from touching food; Drink safe and hygienic water instead of raw water.