Summer coming, microorganisms grow and fight foodborne disease 
 
 
Summer is coming, don't because of greed getting a disease 
 
 
Source: Beijing youth daily 

    Foodborne disease refers to the pathogenic factors in the food into the human body caused by infection, viral diseases. Including the common food poisoning, and intestinal infectious diseases, zoonotic infectious diseases and parasitic diseases and chemical disease caused by toxic and harmful substances. Foodborne disease now has become China's top food safety problems. Foodborne disease common pathogenic factors include microbial, poisonous plants and animals, chemicals, etc. Under the light of the main pathogenic factors, zhuhai foodborne illness to everybody to introduce it.
 
    Salmonella: one of the most common foodborne pathogenic bacteria. Due to no sensory properties change after salmonella contamination, neglected and cause food poisoning. Salmonella can be contaminated pork, beef, poultry, milk, eggs and their products, including eggs, poultry and their products are the most common; Can also be contaminated fruits and vegetables; Raw material pollution can lead to some packing food contamination, such as peanut butter, etc. Salmonella pathogenicity is stronger, after people are infected with salmonella, generally 12 to 48 hours after onset of symptoms, with gastroenteritis, main show is diarrhoea, abdominal pain, nausea, vomiting, fever; Day diarrhea frequency range up to several times to more than 10 times, mainly for the liquid, a few with mucus or blood; A high body temperature, between 38 ℃ to 40 ℃, generally in the hypothermia in 2-4 days. National food safety standards "set limit to pathogens in food from" regulation, salmonella in meat and meat products, aquatic products, egg products, food products, bean products, such as in food shall be checked out.
 
    Deputy hemolytic vibrio, a halophilic bacterium, commonly found in fish and shellfish seafood rich in estuarine and coastal waters. Main pollution of food is fish, shrimp, crab, shellfish and other seafood, are the most common foodborne pathogenic bacteria caused city food poisoning events, are the main reasons why eating without properly cooked cooked seafood or other deputy hemolytic vibrio contamination of ready-to-eat foods. Deputy hemolytic vibrio infection is the most common symptoms of abdominal pain and diarrhea, abdominal pain is more severe upper abdominal colic, generally is paroxysmal, located in the upper abdomen and periumbilical, diarrhea ranging from 3-20 times a day, followed by nausea, vomiting, chills and fever. National food safety standards "set limit to pathogens in food from" regulation, deputy hemolytic vibrio in cooked seafood, raw food, aquatic products, instant algae products limited value are three kinds of food are MPN/g, 102-103.
 
    Staphylococcus aureus: is one of the most common form of streptococcus pyogenes. S. aureus bacteria cause foodborne disease of common food mainly starch class (such as food, porridge, rice flour, etc.), milk and dairy products, etc. S. aureus bacteria under the condition of appropriate blooms produce enterotoxin, patients after eat the food contaminated by enterotoxin lead to poisoning. Its poisoning characteristic is come on urgent, from eating to the onset of the incubation period is short, generally 1 to 5 hours, the average time in about 3 hours. Main symptoms of nausea, severe vomiting, abdominal pain, diarrhea and other symptoms of acute gastroenteritis, short duration, usually 1 to 2 days to recover on its own. National food safety standards "set limit to pathogens in food from" regulation, staphylococcus aureus in meat products, aquatic products, ready-to-eat fruit and vegetable products, beverages limited value of seven kinds of food are 102-103 cfu/g.
 
    Single increase listeria: unknown. A lot of people is through the blue bell ice cream incident in 2014, the United States to hear that. Single increase listeria is widespread in the environment, often contaminated meat, eggs, poultry, vegetables and dairy products, etc., in 4 ℃ environment to grow still, is one of the main pathogenic bacteria to preserve food. Normal single increase listeria infection after only a sex acute gastroenteritis symptoms or flu-like symptoms, the elderly, low immune after that people can appear the serious complications such as sepsis and meningitis. By listeria infection during pregnancy can cause miscarriage, stillbirth, premature or neonatal severe infection. The disease case fatality rate can reach 30% 35%. Also found in the city by monitoring single increased cases of listeria infection. As single increase the dangers of listeria, countries have formulated the single increase of listeria monocytogenes in food limited value. Our national food safety standards "set limit to pathogens in food from" regulation, single increase listeria in ready-to-use food may not be checked out.
 
    Lentils poisoning: the number and the number of events leading to the onset of the city is the second most common cause of food poisoning, is mainly due to the collective unit canteen not completely caused by heating in the processing of lentils. Born lentils contain saponins, RBC agglutinin etc. Saponins gut has a strong irritating to human body, can cause hemorrhagic inflammation and erythrocyte lectin agglutination and hemolysis in the human red blood cells, is a major cause of lentils poisoning. Lentils contain rich red blood cells of lectin and saponins, these two kinds of biological toxin respectively have the function of the red blood cell aggregation and hemolysis, after entering the human body play a role of biology and disease. Saponins are mainly in the husk of the beans, as long as cooking time can eliminate the toxicity. Eat not cooked cooked beans, after a few minutes to 2-4 hours will be nausea, vomiting, abdominal pain, stomach burning sensation, the person that weigh can appear the symptom such as limb numbness, bosom frowsty, hematemesis. Bean poisoning prevention is the most effective measures of cooked cooked, Fried, stew, cold, should be heated to a loss of raw green beans, bean smell when eating, not covet color or crisp taste and reduce the cooking time.
 
    Wild celery poisoning: recently, the Beijing municipal CDC foodborne disease surveillance system to detect two cases of suspected cases of wild celery poisoning, warn broad customer pick wild plants, edible unknown components of avoid by all means. Wild ginseng, celery is also known as poison hemlock poison hemlock, spot, etc., as the perennial herbaceous plants, shape is like celery, often caused by ingestion of foodborne illness. Wild celery plants toxic to most mature seeds. The toxic components in alkali, methyl poison hemlock parsley alkali and hemlock poison. The hemlock alkali ACTS like poison dart, motor nerve to paralysis, inhibition of the medulla oblongata central; Hemlock poison mainly excited central nervous system, heating and drying can decrease the toxicity of hemlock. The mistake appear 30 to 60 minutes after eating a burning sensation in the throat, salivation, nausea, vomiting, abdominal pain, diarrhea, difficulty swallowing and speaking wait for a symptom, serious death from respiratory paralysis. Consumers eating out edible wild celery after onset of symptoms, should immediately or drug vomiting, vomiting after oral medicinal charcoal 50 grams, water more, to do
 
    Quick go to a doctor.
 
    Nitrite, are also commonly used in food processing, industrial raw materials, and white particles crystal or powder, appearance and taste similar to crude salt, often easily be poisonings. Nitrite has strong toxicity, 0.3 to 0.3 g can cause poisoning, 1-3 g can be deadly. Nitrite is the main harm from eating too much will make the hemoglobin of Fe2 + oxidation of Fe3 +, the transformation of normal hemoglobin to methemoglobin, losing the ability to carry oxygen to hypoxia, nitrite poisoning, the incubation period is short, generally about 1-3 hours, 10 minutes short, symptom is given priority to with purple purple, skin mucous membrane, oral, nail the most obvious. In addition to the purple purple, can be complicated by headache, dizziness, heart rate, nausea, vomiting, abdominal pain, diarrhea, irritable. Severe cases with arrhythmia, coma or seizures, often died of respiratory failure.
 
    The world health organization to improve public health, and puts forward five keys to safer food:
 
    1. Clean: wash your hands before you take the food; Prepare food to wash your hands often during; After using the bathroom to wash your hands; To clean and disinfect all venues and equipment used for preparing food; To avoid insects, rats and other animals into the kitchen and close to the food.
 
    2. Raw cooked separately: raw meat, poultry, and seafood separate from other food; Handling raw foods must have the special equipment and utensils, such as cutting tools and cutting board; Use food storage vessels in order to avoid raw cooked food contact each other.
 
    3. Fully cooked, should be thoroughly cooked food, especially meat, poultry, eggs, and seafood. Of food such as soup, boil to boil to ensure up to 70 ℃; Meat and poultry juices to be clear, and can not be reddish; It is best to use the thermometer; Cooked food heated thoroughly again.
 
    4. Keep the food safe temperature: cooked food more than 2 hours shall be stored at room temperature; All cooked food and rotting food should be refrigerated (best in below 5 ℃); Cooked before eating should keep boiling temperature (60 ℃ above); Even in the refrigerator is not too long storage of food; Frozen foods don't thaw at room temperature.
 
    5. The use of safe water and raw materials: the use of safe water or processed to secure them; Choose fresh and healthy food; Options after safe processing of food, such as after low thermal sterilization of milk; Fruits and vegetables to wash clean, especially to a raw food; Don't eat more than the freshness of food.
 
    In addition to the above precautions, consumers when eating out, should choose to have catering service license, the dining environment and good management and high level of quantitative classification management catering service units. Pay attention to the food before eating whether sensory abnormalities, don't eat rotten and not cooked cooked food, eat not unlicensed restaurants, roadside stands. After eating the symptom such as vomiting, diarrhea, fever, should be timely to the formal medical institutions for medical treatment, and save the good samples of suspicious food, vomit, consumption tickets and medical records and other relevant evidence. Find food safety problems can call to report complaints telephone 12331 food and drug administration.
 
    The text/wang chao so blue
 
    (Beijing municipal center for disease control and prevention)
 
 
 
The original link: http://www.jkb.com.cn/healthyLiving/health/2015/0629/373163.html