In summer, drinking beer and eating seafood are many people's favorite ways to cool off. But you know what? It is very dangerous to eat raw or undercooked seafood in summer. Vibrio parahaemolyticus and Salmonella are two major food-borne pathogens that pose the greatest threat to Liaoning people. Together, they can account for 50%-60% of the total number of food-borne pathogens in Liaoning. Among them, Vibrio parahaemolyticus mainly exists in marine products, and the carrier rate of marine products in summer is as high as 80%-90%. Experts advise not to eat raw seafood as much as possible to avoid being "caught".

Vibrio parahaemolyticus

It is the biggest hidden danger of food safety accidents.

In summer, food-borne diseases are mainly bacterial infections, and the main pathogens are Vibrio parahaemolyticus, Staphylococcus aureus, Escherichia coli and Salmonella. Li Suijing, director of the Institute of Nutrition and Food Safety of Liaoning Provincial Center for Disease Control and Prevention, said that Vibrio parahaemolyticus and Salmonella are the two major pathogens that Liaoning people need to be alert to most. Together, it accounts for about 50%-60% of the total number of food-borne pathogens in Liaoning. Among them, food safety accidents caused by Vibrio parahaemolyticus rank first, and food-borne diseases caused by Vibrio parahaemolyticus mostly occur in the summer and autumn of May-65438+10.

The pathogen is hidden in seafood.

The first case of pathogenic Vibrio parahaemolyticus

Mainly exists in: seawater or seafood. Because of its halophilia, the carrying rate of seafood is as high as 80% to 90%.

Symptoms of infection: sudden onset, often abdominal pain, diarrhea, vomiting, dehydration, stomach cold and fever, abdominal pain is mostly paroxysmal colic.

Precautionary tips:

Seafood should not be eaten raw. Fish, shrimp, crab and shellfish should be heated to100℃ for 30 minutes. Cold seafood should be washed repeatedly and blanched with 100℃ boiling water for several minutes. Because Vibrio parahaemolyticus has weak acid resistance, vinegar can be added before and after cooking to help sterilization.

Salmonella, the second leading cause of disease.

Mainly exists in: animal food, such as meat and eggs.

Symptoms of infection: acute gastroenteritis, including fever, diarrhea, stomach cramps, etc. In severe cases, chills, convulsions, convulsions, coma and other symptoms appear.

Precautionary tips:

When processing animal food, raw and cooked are separated. Don't eat raw or undercooked eggs. When processing eggs, it is best to clean the eggshells with water and dry them. Don't drink untreated water or raw milk. Wash your hands in time after handling raw meat.

It is dangerous to eat seafood raw.

Li Suijing said that the refrigerator should not be used as a "safe", and the food taken out of the refrigerator should be heated before eating. Buy less fruits such as watermelons at a time, and don't store them in the refrigerator for a long time. The refrigeration temperature of seafood, poultry, fish and dairy products should be lower than 5℃. If the time from cooking to eating is expected to exceed 2 hours, it should be stored below 5℃. In the process of processing, raw and cooked utensils should be separated, food should not be cooked for more than 4 hours, and leftovers should be fully heated before eating.

At the same time, we should abandon the concept that high-alcohol liquor, soy sauce and garlic can be "sterilized".