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1.
Foodborne Illness and Food Temperature Danger Zones
Foodborne Illness and Food Temperature Danger Zones
The food temperature danger zone refers to the temperature at which harmful bacteria grow rapidly on food.
The temperature range of the dangerous temperature zone for food preservation is 5-60°C
.
And 37-42 ℃ is the most dangerous temperature for food preservation
.
The temperature range of the dangerous temperature zone for food preservation is 5-60°C
.
And 37-42 ℃ is the most dangerous temperature for food preservation
.
Since April, the temperature in our province has gradually increased.
If the freshly prepared food is not well preserved and stored, it is very easy to cause food-borne diseases
.
The main symptoms include abdominal pain, diarrhea, nausea, vomiting, headache, dizziness and other symptoms
.
If the freshly prepared food is not well preserved and stored, it is very easy to cause food-borne diseases
.
The main symptoms include abdominal pain, diarrhea, nausea, vomiting, headache, dizziness and other symptoms
.
Data source: World Health Organization Microbiological Risk Assessment Guidance for Food (https://
Suggest
(1) Heated food should be kept in the refrigerator in time to avoid exposure to dangerous temperatures for more than 2 hours
.
.
(2) Minimize leftover meals in your daily life
.
Unfinished meals should be refrigerated in a timely manner, but should not be refrigerated for more than 3 days
.
.
Unfinished meals should be refrigerated in a timely manner, but should not be refrigerated for more than 3 days
.
(3) If there are no suitable storage conditions, cooked food that has been at a dangerous temperature for more than 2 hours should be eaten after confirming that the food has not deteriorated and has been fully heated, but the heating should not be repeated more than once
.
.
(4) The food should be cooked thoroughly
.
Most bacteria and viruses cannot withstand high temperatures and can be killed by heating
.
When heating food, its core temperature reaches above 70°C and maintains it for more than 30 seconds to ensure safe consumption
.
.
Most bacteria and viruses cannot withstand high temperatures and can be killed by heating
.
When heating food, its core temperature reaches above 70°C and maintains it for more than 30 seconds to ensure safe consumption
.
2.
Beware of poisoning by picking wild vegetables
Beware of poisoning by picking wild vegetables
At the turn of spring and summer, which coincides with the Qingming Festival, many people choose to go out for a walk and pick wild vegetables
.
Although wild vegetables have a unique flavor, the nutritional value of wild vegetables is not higher than that of artificially cultivated vegetables, and poisoning incidents caused by accidental picking and eating of wild vegetables occur frequently every year
.
.
Although wild vegetables have a unique flavor, the nutritional value of wild vegetables is not higher than that of artificially cultivated vegetables, and poisoning incidents caused by accidental picking and eating of wild vegetables occur frequently every year
.
Taking daylily and daylily as examples, daylily is a type of plant of the genus Hemerocallis.
Except for daylily, the rest of the genus Hemerocallis are mostly inedible
.
What we see in flower beds every day is Hemerocallis Hemerocallis or Hemerocallis Hemerocallis, both of which belong to the genus Hemerocallis
.
Hemerocallis contains colchicine, which is difficult to get rid of during cooking and processing.
After accidental ingestion, symptoms of poisoning such as dry mouth, diarrhea, and dizziness will appear
.
Except for daylily, the rest of the genus Hemerocallis are mostly inedible
.
What we see in flower beds every day is Hemerocallis Hemerocallis or Hemerocallis Hemerocallis, both of which belong to the genus Hemerocallis
.
Hemerocallis contains colchicine, which is difficult to get rid of during cooking and processing.
After accidental ingestion, symptoms of poisoning such as dry mouth, diarrhea, and dizziness will appear
.
Suggest
(1) Do not pick and eat wild vegetables in parks or roadsides at will.
Go to regular supermarkets and farmers' markets to buy wild vegetables, and do not buy them at random vendors
.
Go to regular supermarkets and farmers' markets to buy wild vegetables, and do not buy them at random vendors
.
(2) When picking wild vegetables, do not choose unfamiliar or unfamiliar varieties to avoid injury caused by eating poisonous wild vegetables
.
.
(3) And many wild vegetables are of the same origin as medicine and food, and it is not advisable to eat too much at one time
.
The elderly, infants, pregnant women, and lactating women should try not to eat or eat less wild vegetables
.
.
The elderly, infants, pregnant women, and lactating women should try not to eat or eat less wild vegetables
.
(4) When picking wild vegetables, you must avoid areas with environmental pollution, such as chemical plants, sewage, roads, landfills and other nearby areas.
Even if the wild vegetables in these places are flourishing, do not pick and eat them
.
Even if the wild vegetables in these places are flourishing, do not pick and eat them
.
(5) If you suspect that you have been poisoned by eating wild vegetables by mistake, you should seek medical attention as soon as possible
.
At the same time, keep the remaining ingredients for verification
.
.
At the same time, keep the remaining ingredients for verification
.
3.
Scientific selection of pickles
Scientific selection of pickles
Eating sauerkraut is a traditional eating habit in China
.
Pickled cabbage is a vegetable product formed by microbial fermentation under low-salt immersion.
It may contaminate pathogenic bacteria during processing.
In addition to nitrite exceeding the standard, it even produces nitrosamine carcinogens.
It is also common for sauerkraut products to exceed the standard sulfur dioxide
.
.
Pickled cabbage is a vegetable product formed by microbial fermentation under low-salt immersion.
It may contaminate pathogenic bacteria during processing.
In addition to nitrite exceeding the standard, it even produces nitrosamine carcinogens.
It is also common for sauerkraut products to exceed the standard sulfur dioxide
.
In the production process of sauerkraut, sulphur dioxide is widely used in pickled vegetables due to the constraints of the production process of pickled vegetables and the demand for sales quality
.
Long-term consumption of foods with excess sulfur dioxide may cause symptoms such as nausea and sore throat
.
.
Long-term consumption of foods with excess sulfur dioxide may cause symptoms such as nausea and sore throat
.
Suggest
(1) It is recommended to buy in regular shopping malls, supermarkets, farmers markets and other places.
Regular products should have standardized labels, with information such as production date, shelf life, factory name and factory address, and be cautious when purchasing bulk sauerkraut from unknown sources
.
Regular products should have standardized labels, with information such as production date, shelf life, factory name and factory address, and be cautious when purchasing bulk sauerkraut from unknown sources
.
(2) Consumers should distinguish when purchasing sauerkraut products: normal sauerkraut products are jade white or slightly yellow in color, and the soup is clear and without turbidity; the smell is pure, with the unique sour aroma of lactic acid, and no other odors such as musty smell; The taste is sour, crisp and tender, and the sourness lasts for a long time
.
If you find that the sauerkraut is dark in color, sour and pungent, soft and sticky, and the packaging bag is bulging, please purchase it with caution
.
.
If you find that the sauerkraut is dark in color, sour and pungent, soft and sticky, and the packaging bag is bulging, please purchase it with caution
.
(3) Pickled vegetables, pickles and other foods can regulate appetite, enhance appetite, and supplement dietary fiber, but almost all of the vitamin C contained in pickled vegetables disappears.
It is recommended that you eat less and rinse with water when eating.
After several passes, some residual sulfur dioxide components can be removed
.
It is recommended that you eat less and rinse with water when eating.
After several passes, some residual sulfur dioxide components can be removed
.
4.
Prevention of foodborne methanol poisoning
Prevention of foodborne methanol poisoning
On the evening of March 23, a family held a banquet in Fengle Town, Naxi District, Luzhou City, Sichuan Province.
A food poisoning incident occurred and many people died
.
After verification, it was caused by accidental drinking of alcohol-based fuel poisoning, resulting in casualties
.
A food poisoning incident occurred and many people died
.
After verification, it was caused by accidental drinking of alcohol-based fuel poisoning, resulting in casualties
.
Alcohol-based fuel is a new type of fuel produced by using methanol, ethanol, butanol and other alcohol substances as raw materials and configured in different proportions
.
The incubation period of methanol poisoning is generally 2-24 hours, and a few are as long as 2-3 days.
If ethanol is ingested at the same time, the incubation period will be prolonged.
The symptoms are mainly dizziness, headache, nausea, vomiting, abdominal pain, irritability, blurred vision, etc.
Patients will experience blindness, confusion, convulsions, difficulty breathing, coma, and severe poisoning can lead to death
.
.
The incubation period of methanol poisoning is generally 2-24 hours, and a few are as long as 2-3 days.
If ethanol is ingested at the same time, the incubation period will be prolonged.
The symptoms are mainly dizziness, headache, nausea, vomiting, abdominal pain, irritability, blurred vision, etc.
Patients will experience blindness, confusion, convulsions, difficulty breathing, coma, and severe poisoning can lead to death
.
Suggest
Because alcohol-based fuel and edible alcohol are both transparent liquids, the smell is like alcohol, and it is difficult for people to distinguish them from sight, smell and taste without paying attention, so accidental ingestion is prone to occur
.
.
How to avoid accidental consumption of alcohol-based fuels:
(1) Do a good job of food labeling and identification, designate a special person to manage it, and store it specially
.
It is strictly forbidden to store it together with food such as edible alcohol and bulk liquor, and label the food well
.
"Liquor" without food labels cannot be consumed
.
.
It is strictly forbidden to store it together with food such as edible alcohol and bulk liquor, and label the food well
.
"Liquor" without food labels cannot be consumed
.
(2) Consumers should buy liquor from formal channels and ask for bills at the same time
.
.
(3) If you feel unwell after drinking alcohol, you should seek medical treatment in time
.
.
Five, try fresh asparagus
In April, when the spring bamboo shoots are competing to break the ground, the Tang Dynasty poet Du Fu wrote the poem "Countless spring bamboo shoots fill the forest"
.
Because bamboo shoots are thick, white, tender, fragrant and delicious, there are various methods, such as braised spring bamboo shoots, fried pork with bamboo shoots, pickled fresh, and braised spring bamboo shoots with mushrooms, etc.
, which are widely loved by consumers
.
.
Because bamboo shoots are thick, white, tender, fragrant and delicious, there are various methods, such as braised spring bamboo shoots, fried pork with bamboo shoots, pickled fresh, and braised spring bamboo shoots with mushrooms, etc.
, which are widely loved by consumers
.
Bamboo shoots are swollen buds or differentiated stems formed by the germination and differentiation of buds on the bamboo whip or culm base
.
It is rich in nutrients such as dietary fiber, protein, amino acids, vitamins and minerals
.
.
It is rich in nutrients such as dietary fiber, protein, amino acids, vitamins and minerals
.
The health significance of dietary fiber to the human body
(1) Increase stool volume, promote defecation or improve defecation regularity
.
.
(2) Lower blood total cholesterol and low-density lipoprotein cholesterol levels
.
.
(3) Reduce fasting and postprandial blood glucose, insulin levels, or improve insulin sensitivity
.
.
(4) Provide energy-producing metabolites for colonic fermentation, or increase the number or activity of beneficial bacteria
.
.
Source of the manuscript: Institute of Nutritional Foods
