Because catering enterprises generally use fresh ingredients for on-site production, if the ingredients themselves have qualitative changes or contain toxic and harmful substances, it will directly cause a large number of diners to be poisoned, so special attention should be paid.

What are the main pathogenic substances that often cause food poisoning?

1. Bacteria: Common pathogenic bacteria include Vibrio enteritidis, Salmonella, pathogenic Escherichia coli, Staphylococcus aureus, Cactus, Vibrio cholerae, Botox, etc.

2. Virus: Norovirus.

3. Natural toxins: including plant toxins, paralytic shellfish poisoning, tetrodotoxin, histamine, mycotoxin, etc.

4. Chemicals: pesticides, heavy metals, illegally used compounds, etc.

How to avoid food poisoning?

1. Observe the principles of food handling, including freshness, cleanliness, distinguishing raw and cooked foods, avoiding cross-contamination, cooking thoroughly, paying attention to temperature maintenance and using clean water and raw materials.

2. When eating out, you should avoid cold food, raw food and food of unknown origin, avoid roadside stalls, and carefully choose restaurants with excellent sanitary conditions.

3. Make sure that people or things that come into contact with food are clean. Use different chopping boards and knives to handle raw food and cooked food respectively. Before eating, fully heat the food and eat it within 2 hours. Food should be refrigerated or frozen in the refrigerator, and drinking water should be boiled without drinking raw water.

4. Use the food safety detector series of Guanyu Instrument to detect and screen histamine, mycotoxins, pesticides, heavy metals, illegally added, toxic and harmful substances. Eliminate the intake of toxic food from the source.