Summer food safety issues have high rates of high prevalence of seafood
The diseases that are eaten out are far higher than those in restaurants and canteens; the rate of seafood is over 90% and must be cooked.
High incidence of foodborne diseases in summer as the main disease site
The relevant report shows that billions of cases of food-borne diseases occur each year in the world, and children under 5 years of age are at particularly high risk. Each year, more than 120,000 children die from food-borne diseases.
The relevant person in charge of the Provincial Center for Disease Control and Prevention said that foodborne diseases refer to infectious and toxic diseases caused by the introduction of pathogenic factors in foods. Relevant data show that acute gastroenteritis caused by foodborne diseases accounts for about 1/3 of the causes. Summer is prone to food spoilage and is a high season.
From the point of view of the diseased area, it is mainly the family, mainly plant foods, such as poisonous mushrooms, improperly preserved moldy potatoes, etc.; followed by catering restaurants and school canteens. As a result, housewives and students become a high risk population of food-borne illnesses.
Seafood salad boiling water boiling hot
Hemolytic Vibrio is the leading pathogen of foodborne diseases in our province. Because of its halophilic properties, it is mainly derived from marine products such as fish, shrimps, crabs, shellfish, and seaweeds, and the rate of colonization even reaches more than 90%. Therefore, raw seafood has the opportunity to infect and cause diarrhea.
The disorders caused by hemolytic Vibrio often have abdominal pain, diarrhea, vomiting, dehydration, cold stomach and fever, and abdominal pain is mostly paroxysmal.
Remind people that seafood should not be eaten raw, fish, shrimp, crabs and shellfish need to be heated to 100°C for 30 minutes.
If it is cold seafood, it must be washed repeatedly and boiled in boiling water at 100°C for a few minutes.
Due to the weak resistance of the hemolytic Vibrio to acid, some vinegar can be mixed before and after cooking to help sterilization.
The detection rate of pathogenic bacteria in meat and meat products is high
This year, our province has implemented special monitoring of mobile street food, marine fish, fresh and live freshwater fish, oysters, and mussels. Among them, street foods mainly monitor the presence of aluminum additives, marine fish to monitor anisakis, and fresh and live freshwater fish to monitor China. The Clonorchis sinensis, Spodoptera elegans, and oysters monitor noroviruses.
The results of food surveillance conducted by the disease control department in 2015 showed that except for seawater products with higher risk of disease, some of the foods were still contaminated by lead, cadmium, and mercury; pesticide residues in vegetables exceeded the standard, but the over-standard rates were low. And it shows a situation of decreasing year by year; the detection rate of pathogens in meat and meat products is high.
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