Food poisoning refers to an acute subacute disease that occurs after eating food containing toxic and harmful substances by mistake or taking toxic and harmful substances as food. This is a frequent disease, which will cause serious damage to human health and life. Food poisoning is characterized by short incubation period, sudden collective outbreak, mostly symptoms of gastroenteritis, which is obviously related to eating a certain food and is not contagious. The following are the prevention methods and emergency measures of food poisoning that I brought to you. Welcome to reading.
Classification of food poisoning
Usually we usually call food poisoning bacterial food poisoning; Poisonous animal and plant poisoning; Chemical food poisoning. Among all kinds of food poisoning, bacterial food poisoning is the most common, accounting for about half of the total food poisoning. Bacterial food poisoning has obvious seasonality, which mostly occurs in hot season. The incidence of bacterial food poisoning is very high. Generally speaking, there are the following kinds of bacteria and foods that cause food poisoning:
(1) bacterial name: Salmonella.
Usually contaminated food: eggs, milk and dairy products, meat and meat products, especially poultry food (such as roasted meat, braised pork, goose intestines, etc. ).
(2) Bacterial name: Staphylococcus aureus.
Foods that are usually contaminated: cakes, ice cream, milk and dairy products, and egg products.
(3) Bacterium name: Vibrio parahaemolyticus.
Usually contaminated food: seafood and pickled food (such as jellyfish, cuttlefish, pickled vegetables, smoked hoof, etc. ).
(4) Bacterial name: Bacillus cereus.
Usually contaminated food: leftovers, fried rice, cold cuts, sauces, etc.
(5) Bacterial name: Clostridium botulinum.
Usually contaminated food: canned food, meat products.
(6) Bacterial name: Clostridium perfringens.
Usually contaminated food: meat and meat products.
From summer to late autumn, the weather gets cold, and food is particularly prone to decay and deterioration. Coupled with the bite of flies and mosquitoes, the probability of food deterioration is greater. At this time, if you eat food contaminated by germs or toxins, it is very likely to lead to food poisoning. For the sake of our health, we must pay attention to food safety, pay attention to "illness from the mouth" and prevent food poisoning.
Prevention methods of food poisoning
The best way to prevent bacterial food poisoning is to ensure the hygiene of drinking water and food. There are the following points to note:
Choice of food
(1) Don't buy food without proper protection (such as baked and marinated food hanging outside the store and cooked food without cover).
(2) Don't patronize unlicensed restaurants and cooked food vendors or buy cooked food or cold food from them (because their cooking environment and methods are mostly unsanitary).
(3) Raw food, such as sashimi and oysters, should be purchased in sanitary and reputable shops to ensure good quality.
(4) When buying packaged food and canned food, pay attention to whether the shelf life and production date are marked on the package. If there is no date, try not to buy food, because there is no way to prove whether the food is still within the shelf life. In addition, when buying canned food, we should also pay attention to whether the shape of canned food is deformed.
(5) When choosing fruits and vegetables, don't be too superstitious about the perfect appearance of fruits and vegetables, because the perfect appearance is often the result of spraying a lot of pesticides.
Food processing
(1) Ordinary bacteria can only survive at normal room temperature, and bacteria are not easy to reproduce at too high or too low a temperature. Therefore, fully cooking food is the best way to ensure food hygiene.
(2) Cooked food and raw food should be handled and stored separately (to avoid mutual pollution). The utensils, knives, rags and chopping boards used in cooking are also places where bacteria are easy to breed, so it is necessary to keep the related processing utensils clean, but the general public often ignores the concept of using raw food and cooked food utensils separately. Two sets of different knives and chopping boards should be used to treat raw food and cooked food respectively to avoid cross-contamination.
(3) After selecting fresh food, it is very important to thoroughly clean the food and related processing utensils. The main purpose of cleaning fruits and vegetables is to remove surface dust and parasites, and more importantly, to clean pesticide residues on the surfaces of fruits and vegetables to avoid pesticide poisoning. The best way to wash fruits and vegetables is to soak them in water first and then wash them carefully.
Storage of food
(1) Ready-to-eat food should be eaten immediately. The main factors of bacterial reproduction and toxin production are temperature and time. Under the condition of suitable temperature and sufficient time, bacteria can multiply or produce toxins in large quantities. Therefore, lowering the temperature and shortening the storage time are important measures to prevent bacterial food poisoning.
(2) Leftover food should be discarded. If you want to keep it, keep it below 4 degrees Celsius. At present, the way to preserve food in the family is to use the refrigerator, but it should be noted that the refrigerator is not omnipotent. Never use the refrigerator as a storage room. Too many things can't be stuffed in the refrigerator, otherwise the cold air in the refrigerator can't circulate normally, which will reduce the cooling effect of the refrigerator and cause the frozen food to rot.
(3) Frozen meat and poultry should be completely thawed before cooking, then fully and evenly heated and thoroughly cooked, and must be thoroughly cooked before eating. Frozen meat, poultry and fish shall not be preserved again, and the shelf life of canned fish and meat shall not exceed one year.
To sum up, the four principles of preventing food poisoning are fresh, clean, fast, heated and refrigerated.
How to deal with food poisoning urgently?
Self-help of food poisoning
(1) If you feel like vomiting, spit it out. If you have symptoms of dehydration, go to the hospital. Keep vomit or stool in plastic bags and take it to the hospital for examination, which is helpful for diagnosis.
(2) Don't take antidiarrheal drugs easily, so as not to delay the illness. Let the toxin out of the body before consulting a doctor.
(3) Vomiting: When food poisoning symptoms such as vomiting and diarrhea occur after meals, chopsticks or fingers can be used to stimulate the pharynx to help induce vomiting and detoxify. You can also take 20 grams of salt, add 200 ml of boiling water to dissolve it, and drink it once after cooling. You can drink it several times if you don't throw up. You can also mash fresh ginger 100g to get juice and take it with 200ml warm water. If you eat bad meat, you can drink ten drops of water to promote rapid vomiting. However, when food poisoning leads to coma, it is not appropriate to induce vomiting artificially, otherwise it will easily lead to suffocation.
(4) catharsis: If you eat for a long time, more than 2 to 3 hours, and your mental state is good, you can take some laxatives to promote the excretion of poisoned food and toxins as soon as possible. 30 grams of rhubarb can be decocted, and 20 grams of sodium sulfate can be used for elderly patients, and boiled water can be taken to stop diarrhea. Senna leaf 15g can also be used to decoct soup, or it can also be used to relieve constipation with boiling water.
(5) Detoxification: If food poisoning is caused by eating spoiled fish, shrimp and crabs. Take vinegar 100 ml, add 200 ml of water, and take it once after dilution. In addition, perilla 30g and licorice 10g can be decocted once. If you eat spoiled drinks or preservatives by mistake, it is best to fill them with fresh milk or other drinks containing protein.
(6) Stay in bed and have a light diet. First, eat easily digestible liquid or semi-liquid foods, such as milk, soybean milk, rice soup, lotus root starch, sugar boiled eggs, steamed egg soup, wonton, rice porridge and noodles, and avoid irritating foods, such as coffee, strong tea and various spicy condiments, such as onions, ginger, garlic, pepper, peppers and curry. If vomiting, diarrhea and abdominal pain are serious, temporarily fast.
(7) When convulsions or spasms occur, immediately move the patient to a place where there are no dangerous goods around, take chopsticks, wrap them with handkerchiefs, and stuff them into the patient's mouth to prevent biting his tongue.
(8) If the symptoms show no signs of relief, or even obvious dehydration, cold limbs, aggravated abdominal pain and diarrhea, extreme fatigue, pallor, sweating, confusion, nonsense or convulsions, or even shock, you should be sent to the hospital immediately for treatment, otherwise your life will be in danger.
When vomiting occurs, especially when there are typical symptoms of food poisoning such as vomiting, diarrhea, tongue coating, numbness of limbs and dyskinesia, attention should be paid to:
In order to prevent vomit from blocking the airway and causing suffocation, you should lie on your side to facilitate spitting.
Don't drink water or eat when vomiting, and replenish water as soon as possible after vomiting stops to avoid dehydration.
Take vomit and stool samples for the doctor to check.
If the abdominal pain is severe, you can take the posture of sleeping on your back and bend your knees, which will help abdominal muscle tension and relieve abdominal pain.
Cover your abdomen to keep warm.
When you have blue face, cold sweat and weak pulse, you should be sent to the hospital immediately to prevent shock symptoms. Generally speaking, symptoms appear in a short time after eating, which is often severe poisoning. Children and the elderly are highly sensitive and should be treated as soon as possible. Food poisoning causes toxic shock, which is life-threatening.
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