Food Safety Awareness Week
Food safety tips.
National Food Safety Awareness Week 2023.
Launched on November 28.
This year's theme is:
Shang Jian is trustworthy and responsible
Working together to protect food safety
Food safety is everyone's health.
How much do you know about food safety?
Next. Let's learn about food safety with CDC.
Take care of food safety!
What is Food Safety?
Food safety means that the food is non-toxic, harmless, meets the nutritional requirements, and does not cause any acute, subacute or chronic harm to human health.
Recognize foodborne illness
(1) Foodborne diseases
According to the World Health Organization (WHO), foodborne diseases refer to infectious diseases caused by the ingestion of various substances in food. In layman's terms, it is "the disease that comes out of eating".
(2) The "Four Assassins" of foodborne diseases
Vibrio parahaemolyticus
The main food contaminated by Vibrio parahaemolyticus is seafood, including a variety of marine fish, shrimp, crab, shellfish, etc. The main symptoms are nausea, vomiting (not many times), abdominal pain, and the main characteristics are paroxysmal colic in the periumbilicus, diarrhea, often watery stools, and some low-grade fever. In severe cases, it can lead to dehydration, a drop in blood pressure, and even shock.
Salmonella
Salmonella mainly contaminates meat, eggs, milk and their products. Patients infected with Salmonella present with abdominal pain, diarrhoea (yellowish-green, watery, sometimes bloody, or mucous stools), and fever. People with weakened immunity (such as children, the elderly, and pregnant women) have more severe symptoms of infection and serious complications such as chills, convulsions, convulsions, and coma. Therefore, it is recommended to consume hard-boiled eggs and try not to consume soft-boiled eggs or raw eggs.
Staphylococcus aureus
Staphylococcus aureus mainly contaminates meat and meat products, eggs and their products, milk and dairy products, pastries, leftovers, etc. The enterotoxin produced by Staphylococcus aureus is highly heat-resistant, and can not be completely destroyed by heating to a minute, and can still cause disease in humans. Among them, the symptoms of poisoning are often manifested as nausea, severe vomiting, abdominal pain and other acute gastroenteritis symptoms, with a short course of disease and strong lethality.
Listeria monocytogenes
Listeria monocytogenes is the "old six" of the Assassins, unexpected, unconventional, and often lurking in the refrigerator we believe is safe. It can continue to grow and reproduce in 4 environments, and is one of the main pathogenic bacteria that threaten human health in refrigerated food. High-risk foods include unpasteurized milk and cheese, cooked meat products, raw aquatic products, smoked seafood, raw fruits and vegetables, barbecued foods, sushi, sashimi, ice cream, and foods that have been refrigerated in the refrigerator.
Infection can cause sepsis and meningitis; Infection in pregnant women can cause infection of the fetus, leading to miscarriage, premature birth, or stillbirth.
(3) Pathogenesis characteristics of foodborne diseases
The incidence of foodborne diseases has certain seasonal and regional characteristics, which are related to seasonal popular foods, food origins and dietary Xi. At the time of onset, it generally has the following characteristics:
Generally, the incubation period is short, and the onset is sharp and explosive, and many people develop the disease in a short period of time. The incidence was food-related, and the outbreak case had a history of eating the same contaminated food, and the epidemic spread was consistent with the range of contaminated food**. The clinical presentation of patients is similar, and the initial or main symptoms are mostly gastrointestinal symptoms. In general, an outbreak ceases when the contaminated food is consumed. (iv) "Prick Prevention Guidelines" for Foodborne Diseases
Keep it clean
Wash your hands before eating, after using the toilet, before and during cooking, especially during cross-processing of raw and cooked foods or after receiving calls**. In addition, it is important to keep the kitchen hygienically clean and dry, such as utensils, knives and cutting boards, especially rags, which should be cleaned and disinfected frequently.
Separate raw and cooked
"Raw" refers to raw materials that also need to be heat-treated, such as raw meat, poultry and raw seafood. "Cooked" is food that is eaten directly. The separation of raw and cooked food is to prevent the pathogenic bacteria carried on the raw food from contaminating the food for direct consumption, causing foodborne diseases. In addition to avoiding contact between raw and cooked food, special attention should be paid to separating the utensils used for processing raw and cooked food, such as knives and cutting boards. Do not splash water soaked in raw meat on cooked and ready-to-eat foods.
Cook thoroughly
The general rule of thumb is to cook the poultry until the juice is clear and the meat is no longer pink.
Cook eggs and seafood until all are boiling.
For soups or stews, they should continue to boil for at least one minute. If it's a large piece of meat, such as whole chicken, it should take a little longer to simmer after boiling.
When reheating cooked food, it should also be thoroughly heated.
When eating snails, shells, crabs and other aquatic products, it is unsafe to eat raw, semi-raw, wine bubbles, vinegar bubbles or salted directly after eating, especially pregnant women, children, the elderly and other people with low immunity try to avoid raw food diet, eggs are recommended to be eaten after cooking.
Keep food at a safe temperature
The vast majority of microorganisms prefer room temperatures, and it is difficult to survive above 70 or below 4. If in summer, cooked food should not be stored at room temperature for more than 2 hours, and all cooked food and perishable food should be stored in the refrigerator in time.
Do not store leftovers in the refrigerator for more than 3 days, and repeat the heat more than once.
Food thawing should be carried out in the refrigerator or in a cold environment, and should not be thawed at room temperature, otherwise it is easy to breed a large number of microorganisms.
Use safe water and food ingredients
If you want to buy food in a regular supermarket or market, you should pay attention to the content of the food label such as the production date, shelf life, and storage conditions when buying food. Do not eat food beyond the expiration date, and resolutely do not eat canned food if the packaging is bulging or deformed. Even if you cut off the rotten part of the fruit that has been moldy, it is not recommended to continue eating the leftovers.
Reference**: Zhifu Disease Control
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