Seaside travel caution seafood safety vacation advice

Seaside travel caution seafood safety vacation advice. Travel to coastal cities to eat seafood is a very happy thing, but in the summer to eat seafood to pay extra attention to the high summer temperatures seafood is easy to deteriorate in a strange city is also a very troublesome thing to get sick, the following for you to share the seaside travel to eat seafood safety vacation advice. Seaside high temperature, sunshine, humidity, therefore, protein-rich seafood is very easy to deteriorate. Tourists who do not pay attention to dietary hygiene, may be happy to go, with the disease and return.

Safe vacation advice

To safe and healthy vacation, should do the following:

1, try to resident hotels, guest houses or resorts to eat, such as must be in the seaside restaurant lunch, told the restaurant does not eat cold vegetables and seafood.

2, less seafood, not raw seafood. Can not buy and eat barbecue seafood on the beach and farmers market.

3, if the travel agency to arrange seafood meals, tourists should pay attention to:

(1) before and after the meal to wash their hands carefully;

(2) must pay attention to whether the seafood is clean, fresh, and whether it is thoroughly heated, steamed and boiled through. If there is a strange smell, suspected spoilage or found half raw, should immediately stop eating;

(3) seafood should be eaten with vinegar (plus ginger), raw garlic, can play a certain role in sterilizing;

(4) eat seafood at the same time, drink less or no drinks, so as not to destroy, dilute the sterilization barrier - stomach acid. At the same time, you can not overeat;

(5) have stomach disease, ulcer disease, gastrectomy or blood type O people do not eat seafood, because such people are more likely to be infected with cholera.

4, go to the field seaside tourism, to prepare their own Huanglianxin, haloperidol, Simida, oral rehydration salts and other drugs.

Seaside travel caution seafood safety vacation advice 2

Go to the seaside travel to prevent "disease from the mouth". Because individual areas of the catering hygiene is not satisfactory, food, cooking utensils and containers with raw and cooked, meat and vegetables are not divided, cross-pollution problems. In addition, coastal residents pay attention to the original color and taste of aquatic products, and prefer to eat raw or semi-raw seafood (blanched, salted or barbecued). Therefore, in the process of seaside tourism should pay attention to the prevention of the following three kinds of food-borne diseases.

■ Vibrio parahaemolyticus food poisoning

Vibrio parahaemolyticus is widely present in seawater, in the salt concentration of 3% -3.5% of the 'liquid' in the growth of a good, so once called pathogenic saline bacteria. The bacterium is not heat-resistant, 80 ℃ when 1 minute to kill, resistance to acid is also weak, in the vinegar 1 minute death. The detection rate of this bacterium is 41.2%-95.4% for scallop; 94.1% for sea crab, 22.5%-93.4% for clam, 17.5%-93% for cuttlefish, 15%-45% for yellow croaker, 43.3% for shrimp, and 100% for small white shrimp.

The carrier rate of fishermen was 34.8%. The main poisoning food is seafood, including raw small white shrimp or salted fish, shrimp paste, followed by salted vegetables and so on. The incubation period of this disease is generally about 10 hours, mainly acute gastroenteritis symptoms, heavy blood urine, pus and blood stools, vomiting and diarrhea, severe water loss can be caused by excessive dehydration and accompanied by a drop in blood pressure, the need to identify with bacillary dysentery, cholera.

■ Infectious diarrhea disease

Infectious diarrhea disease, including a variety of enteritis, dysentery, typhoid fever, cholera and parasitic diseases. Raw food, semi-raw food aquatic products are very susceptible to these diseases. Vibrio cholerae can be detected in snapper, bullfrogs, crabs, shrimps, snails and shellfish in all seasons. Cholera can be contracted by eating raw fish fillets, iced shrimp, turtle blood, snails and raw crabs. The disease is characterized by acute watery diarrhea, no abdominal pain, no fever, and an incubation period of several hours to five days. If infected with bacillary dysentery, there will be high fever, abdominal pain, a falling sensation in the anus, and mucous pus and blood stools.

■Toxic fish poisoning

There are about 170 kinds of domestic poisonous fish, according to the toxic parts and the nature of the toxin, the poisonous fish have guinea pig poisonous fish, containing high histamine fish, bile poisonous fish, myxozoan fish, poisonous shellfish and so on. Eat drugs such as safranin, haloperidol, simethicone and oral rehydration salts. Drink plenty of cool boiled water during the day and make sure you sleep at night to prevent your resistance from dropping. Once accidentally eat spoiled seafood, symptoms of poisoning to immediately go to the resident hospital for treatment.