Home Safety Guide 2

Food safety

1. Food Safety Common Sense

· Do not eat stale food and spoiled food. ?
· Do not eat food from unknown sources. ?
· Pay attention to the shelf life and quality of food. ?
· Do not pick mushrooms and other unknown foods by yourself. ?
· When processing beans such as kidney beans and soy milk, they must be fully heated. ?
· Do not eat sprouted, moldy potatoes and peanuts. ?
· Do not pick and eat fruits and vegetables that have just been sprayed with pesticides. Before consuming vegetables and fruits, soak them in clean water for a period of time to remove pesticide residues on the surface of fruits and vegetables. ?
· Store raw and cooked food separately. ?
· Keep the kitchen clean. Cooking utensils, cutlery, etc. should be wiped clean with a clean cloth. ?
· Wash your hands before handling food. ?
· Animals often carry pathogenic microorganisms, so insects, rabbits, rats and other animals must not be allowed to come into contact with food. ?
· Drinking water and kitchen water should be kept clean. If the water is not clean, the water should be boiled or disinfected.

2. What about food poisoning?

What is food poisoning

Food poisoning is an acute toxic disease caused by eating food contaminated with bacteria and their toxins, or eating animals and plants containing toxins such as pufferfish, toadstools, etc. Deteriorated foods and polluted water sources are the main sources of infection, and unclean hands, tableware and infectious flies are the main transmission routes. The incubation period of this disease is short, and it can occur collectively. It is characterized by a sudden onset, accompanied by acute gastroenteritis symptoms such as abdominal pain, diarrhea, and vomiting, often with chills and fever, and severe vomiting and diarrhea can cause dehydration, acidosis, and shock.

Prevention

(1) Prevent bacterial contamination. Purchase raw meat stamped with the quarantine stamp of the health and quarantine department. Do a good job of cleaning and disinfecting tableware and cooking utensils, and use raw and cooked cooking utensils separately.
(2) Low temperature storage. Meat products should be stored at a low temperature below 10 ° C to control bacterial growth. However, the attached fungi of seafood can survive at low temperature, so they must be boiled and boiled for consumption.
(3) Heat thoroughly. Heating can kill pathogens and destroy toxins. Meat products must be cooked and cooked through. Cooked food should be eaten in time. Leftovers should be stored after heating and reheated before consumption.

Emergency measures

Once the symptoms of food poisoning listed above occur, the following measures must be taken immediately:

(1) Stopping food—stop eating poisoned food immediately.
(2) Clearing the bowel-take emergency treatment measures such as vomiting, gastric lavage, clearing bowel, etc.
(3) Unauthorized use of drugs-Repeated vomiting and diarrhea are the means for the body to excrete poison, so do not use antiemetic drugs or antidiarrheal drugs without authorization within 24 hours of symptoms of food poisoning.
(4) Hydration-vomiting and diarrhea can cause dehydration, which must be replenished in time by drinking water or intravenous rehydration.
(5) Understand the common eaters-understand whether other people who eat with the poisoners are abnormal.
(6) Reporting-timely report to the local food hygiene supervision and inspection department, and take patient specimens for preparation for inspection.
(7) On-site treatment-protect the site and seal poisoned food or suspected poisoned food. According to different poisoned foods, corresponding disinfection treatment shall be taken for the poisoned places. ?

note?

· The earlier the vomiting proceeds, the more thoroughly the poison is cleaned.
· You can use a blunt spoon handle to reach into the mouth, stimulate the throat, and cause vomiting. ?
· Emit vomiting must be performed while the patient is awake. If the poisoned person is comatose, do not induce vomiting, because vomit may be inhaled into the airway, causing the patient to suffocate.