Prevention of foodborne diseases caused by pollution of pathogenic microorganisms

Tip of the week

April 24th-April 30th Risk:Medium

symptoms

Nausea,vomiting,abdominal pain,diarrhea,fatigue,etc.

Disease prevention measures

Pay attention to food hygiene and achieve the“five essentials”.Keep it clean,wash your hands frequently,and keep tableware,kitchenware,and kitchen environment clean;separate raw and cooked food,and separate raw and cooked food utensils and containers for processed food to avoid cross-contamination;cook and burn thoroughly,that is,meat,poultry,eggs,seafood and other foods are cooked and burned thoroughly;store food scientifically,and cooked food should be stored at room temperature for no more than 2 hours,and cooked food placed at room temperature or refrigerated should be thoroughly heated before being eaten again;food raw materials should be reliable,and fresh vegetables,fruits,grains and other ingredients should be purchased from formal channels.

Prevention of poisonous mushroom poisoning

Tip of the week

April 24th-April 30th Risk:low

Clinical type

Different poisonous mushrooms contain different toxins.There are 7 clinical types of common poisonous mushroom poisoning,namely gastroenteritis type,acute liver damage type,acute kidney failure type,rhabdomyolysis type,neuropsychiatric type,hemolytic type and photosensitive dermatitis type.Among them,gastroenteritis is the most common type,and acute liver damage is the most common type of death.

Disease prevention measures

Due to the difficulty in identifying wild poisonous mushrooms,there is currently no special antidote.The general public should not pick,buy,or eat wild mushrooms to prevent poisoning.

Once poisonous mushrooms are eaten by mistake,patients should immediately drink a lot of warm water or light salt water,and then take measures to induce vomiting and diarrhea to minimize the absorption of toxins,and immediately go to the hospital for treatment.Keep samples of wild mushrooms eaten by poisoned people for reference by medical staff for treatment.

Prevention of poisoning of wild pufferfish

Tip of the week

April 24th-April 30th Risk:low

symptoms

The toxic component of pufferfish is pufferfish toxin.Every spring,February to May is the spawning period of pufferfish,at which time the toxin content is the highest.If the processing and cooking method is improper,the onset of illness is acute and severe after consumption,and the incubation period is generally 10 minutes to 3 hours.The early symptoms are tingling sensation of fingers,tongue,and lips,followed by nausea,chills,paralysis of the lips and limbs,as well as arrhythmia and decreased blood pressure.In severe cases,death is caused by paralysis of the respiratory center and the vasomotor center.

Disease prevention measures

The most effective way to prevent poisoning of wild pufferfish is not to fish,not to buy or sell,and not to eat wild pufferfish.After eating,if you experience any symptoms of discomfort,please seek medical attention quickly.

Prevention of shellfish toxin poisoning

Tip of the week

April 24th-April 30th Risk:low

symptoms

Shellfish poisoning is obviously regional and seasonal.The Bohai Sea area is generally in May,and the East China Sea area is high in June.Mussels(also known as Haihong,mussels)and clams are high-risk shellfish for shellfish poisoning.Diarrhea shellfish toxin poisoning manifests as acute gastroenteritis symptoms(abdominal pain,diarrhea,nausea,vomiting,etc.).Paralytic shellfish toxin poisoning manifests as tingling and paralysis of the lips and lips,accompanied by headache,dizziness and other symptoms.

Disease prevention measures

Prevention and timely symptomatic treatment are the main methods to reduce the harm of shellfish toxins.When buying shellfish,the general public and friends should try to go to regular supermarkets or markets as much as possible.Do not salvage or eat seafood during the warning period of toxic red tide,and usually do not collect or fish seafood in the waters near the drainage outlet.

When eating shellfish,remove digestive glands and other internal organs,and do not consume too much each time.If you experience symptoms such as nausea,vomiting,diarrhea,and paralysis of the muscles of the limbs after eating,you should go to the hospital for treatment immediately.

Prevention of grouper roe poisoning

Tip of the week

April 24th-April 30th Risk:low

symptoms

Grouper roe is toxic,especially from April to May.The symptoms of poisoning are mainly vomiting,abdominal pain,diarrhea,headache,convulsions,coma,and even death in severe cases.

Disease prevention measures

When eating freshwater grouper,be sure to remove the fish seeds,fish blood,and internal organs.If you feel unwell after eating,please take immediate measures to induce vomiting and go to the hospital for treatment.