In summer, the temperature gradually rises, and various pathogenic microorganisms are prone to breed. Food poisoning is easy to occur, high in number, and unexpected.
Food poisoning refers to acute sub-acute diseases that occur when foods containing toxic or hazardous substances are ingested or when toxic and hazardous substances are taken as foods. This is a type of recurrent disease that can cause serious damage to human health and life. Students are at the stage of physical growth. Therefore, it is important to prevent food poisoning and ensure healthy growth.
First understand the types of food poisoning. Food poisoning is mainly divided into bacterial food poisoning, mycotoxin food poisoning, chemical food poisoning, and plant and animal food poisoning.
(a) Bacterial food poisoning and fungal poisoning.
Foods that are easily contaminated by bacteria: meat, fish, eggs, milk, etc., and their products, such as roasts, braised meats, cold dishes, and other meals. Mildew food poisoning, such as scab wheat, mildew sugar cane poisoning
(b) Toxic animal and plant food poisoning
1, toxic animal tissue poisoning, such as puffer fish, shellfish and fish caused by histamine poisoning.
2. Toxic plant poisoning, such as poisonous mushrooms, bean pods, toadstool, cyanogen-containing plant and cottonseed oil, free gossypol and other poisoning.
(3) Chemical food poisoning, such as heavy metals, nitrites and pesticide poisoning. Vegetables and fruits contaminated with pesticides, shellfish contaminated with toxic algae, etc.
(four). Foods that produce toxic substances in a particular environment: sprouted potatoes; mildewed sugar cane; unheated cooked soymilk, cowpea, almond, cassava, and fresh yellow cauliflower.
The common food poisoning in daily life is more common with bacterial food poisoning. In addition, bean poisoning, soymilk poisoning and poisoning caused by ingestion of toxic and hazardous substances also occur from time to time.
The characteristics of food poisoning:
1. The poisoned person had consumed some of the same suspected poisoned food in a similar period of time. The non-edible person did not suffer from poisoning. After the food was stopped, the onset of illness quickly stopped.
2, the incubation period is short, the incidence is sharp, and the course of the disease is shorter.
3, generally no direct human-to-human transmission.
4. The clinical manifestations of all poisoned people are basically similar, and they generally show symptoms of acute gastroenteritis, such as abdominal pain, diarrhea, and vomiting.
How can we prevent food poisoning?
For age characteristics, students should mainly do the following:
1. Develop good hygiene habits. Wash your hands before going to bed. Poor personal hygiene can bring pathogens from the body to food. For example, if you have pathogenic bacteria on your hands and go for food, the contaminated food will enter the digestive tract and cause bacterial food poisoning. This causes diarrhea.
2. Choose fresh and safe food. When buying foods, pay attention to the sensory traits and whether there is spoilage. Especially for small foods, don't just look at their colorful appearance, but look at their production date, shelf life, and whether they have a factory name, site, or production license number (QS number). Can not buy expired foods and products without a factory site. Otherwise, once quality problems arise, they cannot be pursued.
3, food should be thoroughly cleaned before eating. Raw fruits and vegetables must be washed. Fruits and vegetables in the growth process will not only be contaminated with bacteria, viruses, parasite eggs, as well as residual pesticides, pesticides, etc. If not clean, not only may be infected with the disease, but also may cause pesticide poisoning. The food to be heated must be heated thoroughly. If beans and soy milk contain saponins and other toxins, incomplete heating can cause poisoning.
4, try not to eat leftovers. For food, heat thoroughly. Leftovers, sweet desserts, milk, etc., are all good media for bacteria. Without thorough heating, they can cause bacterial food poisoning.
5, do not eat mildew food, sugar cane, peanuts (grains on the mold), which mycotoxin can cause poisoning.
6. Beware of poisoning caused by eating poisonous and harmful substances. Containers containing disinfectants, insecticides or rodents must be properly handled after use to prevent poisoning caused by drinking water or misuse.
7. Purchase food at a small street vendor without a health permit.
8. Drink drinking water that meets hygiene requirements. Do not drink raw water or unclean water. It is best to drink boiled water.
9, to promote physical activity, enhance the body's immune system, to resist the invasion of bacteria.
As long as we start from the above several aspects, seriously study food hygiene knowledge, master some prevention methods, and improve self-health awareness, we can minimize the risk of food poisoning, thus preventing food poisoning and ensuring our physical health.
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