What do you know about food-related diseases?

Original title: What do you know about food-related diseases?
, one in six people in the United States gets sick each year because they eat contaminated food, according to the National People's Bank of China. China's statistical data show that in 2014, a total of 1480 cases of food-related disease poisoning were monitored in China, the number of cases reached 17,651, a total of 69 deaths. Among them, microorganisms caused the largest number of poisoning incidents, up to 8,181 people, accounting for 46.3 percent. At present, food-based diseases have become an invisible killer of human health. In the "2017 National Food Safety Awareness Week" came, the reporter on the prevention and treatment of food-borne diseases interviewed relevant experts.
Sexual food is susceptible to food-based diseases
Dr. Yan Yang, deputy director of the Beijing Institute of Tropical Medicine at Beijing Friendship Hospital, affiliated with Capital Medical University, told reporters that food-based diseases are diseases caused by toxic and harmful substances (including biological pathogens) that enter the human body through feeding. Generally can be divided into infectious and toxic two categories, including common food poisoning, intestinal infectious diseases, parasitic diseases and chemical toxic and harmful substances caused by diseases.
, according to Dr. Yan Yang, infectious food-borne diseases can be caused by bacteria, viruses, parasites and so on. About 10 kinds of intestinal pathogenic bacteria are the most common biological pathogenic factors in food-borne diseases, the common pathogenic bacteria are Vibrio cholerae, dysentery, salmonella and so on. Each type of bacteria has its own easily contaminated food, such as salmonella easily contaminated poultry, livestock meat, parahemolytic Vibrio easy to pollute aquatic products, wax-like spores and Staphylococcus acolytes easy to appear in leftovers, Botox easy to contaminate fermentation products, meat products, mononucleosis listeria easy to pollute dairy products, and so on. Infections caused by each type of bacteria can have serious consequences, such as the toxic bacteria caused by dysentery bacteria in people aged 4 to 10 years old, which can cause respiratory paralysis, and Beijing Friendship Hospital, which has received a cooked botulitis contaminated with Botox because it is stored in the refrigerator. Patients with respiratory muscle paralysis suddenly appear in meat products, after the rescue of patients before turning to safety, monocyte growth listeria infection clinical manifestations are mainly meningitis, sepsis granuloma, lymph node swelling, and so on, the pathogens in pregnant women can infect the fetus or newborn through the placenta or birth channel. Dr. Yan Yang said that the main food-borne viruses are norovirus, rotiss virus, hepatitis A virus and hepatitis E virus, after infection can cause diarrhea, hepatitis A, hepatitis E and other diseases. In particular, she noted that diarrhea in children caused by noel viruses is more common and is a virus that is currently of widespread concern. Rovirus often causes autumn diarrhea and is identified with bacterial diarrhea during diagnosis and treatment.
, Dr. Yan Yang, points out that in recent years, the incidence of food-induced diseases caused by parasites has increased due to some unhealthy eating behavior. As a monitoring point of the Beijing CDC, One of the key points of monitoring at Beijing Friendship Hospital this year is heterospirant infection, according to Dr. Yan Yang. Heterodosters are mostly found in singal fish fillets, in 60% to 70% of deep-sea fish will carry iso-tip ternillas, in order to prevent people from eating singles infected with iso-tip worms, for these fish to be frozen at low temperature, after professional freezing treatment, can kill the larvae of isots. But some people in order to eat fresher sesal fillts, after the fish salvaged ashore, without professional freezing treatment, immediately eat. Dr. Yan Yang says it is highly susceptible to hetero-sharp worms.
addition, Dr. Yan Yang said that pneumopathy and liver-sucking disease are also worthy of attention. Popular crayfish easy to carry lung suckers, in addition to steaming, cooking, other cooking methods such as frying, are only "half-cooked" processing methods, it is difficult to live in crayfish meat lung sucker larvae killed, eat "half-cooked" crayfish, it is possible to infect the lung sucker. Some people like to catch small crabs in the small ditches in the wild, think it is natural, fresh, not cooked to eat, so it is also easy to infect the lung sucker. Dr. Yan Yang once met a patient who ate three small crab legs and contracted lung sucker. Lung-sucking insects are very harmful to the human body, child bugs or insects can move within human tissues and organs, on the one hand, causing mechanical damage, on the other hand, their metabolites can cause immune pathological reactions.
Yanyang, said that river fish are easy to carry liver sucker. In some areas, people like to eat river fish singate or half-life fish fillt, or love to eat pickled raw fish. Whether half-life or pickled, its processing process can not kill the fish carrying liver-sucking larvae, after eating it is easy to be infected with liver-sucking disease. Hepatosomiasis is manifested as nachos, diarrhea, upper abdominal discomfort, liver swelling and increased eosinophils, which can also cause bile tube cancer.
Talking about substances that cause toxic food-borne diseases, Dr. Yan Yang said, one is naturally occurring toxins, such as aflatoxins (commonly found in moldy peanuts, beans, corn and other foods), cyanide and toxins in poisonous mushrooms, toxic animals (such as pufferfish) toxins, and the other is chemical pollutants, mainly nitrites, pesticides, veterinary drugs, feed additives, pesticides, rodents and so on. Dr. Yan Yang reminded that nitrite poisoning is more common, one is the misuse of nitrites as salt, and the other is in the process of food production to add or produce excessive nitrites caused.
experts teach you scientific prevention and
, Dr. Yan Yang said, in the prevention of food-based diseases to live in the "disease from the mouth into" pass. The best way for individuals and families, she says, is to heat and cook the food. The biggest fear of bacteria is heating, most of which is killed after 10 minutes at 56 degrees Celsius, and it's safer to boil at 100 degrees Celsius. In the prevention of parasitic infections, we must take care not to eat raw or unripe pigs, cattle, sheep, chickens, ducks, rabbits and other meat products, avoid eating raw, half-life freshwater fish, shrimp, snails, crabs, frogs, snakes and other foods. Don't give up security in pursuit of so-called "fresh". She also suggests that when you suspect you have parasitic diseases, you should visit a regular medical institution as soon as possible.
, deputy director of the Infectious Diseases Department at Peking University's First Hospital, also stressed that the key to preventing food-borne diseases is to prevent "disease from entering the mouth". From a personal point of view, she points out, avoid drinking raw water, eat as little or as little food as possible that is prone to pathogens or toxins. When cooking livestock eggs and seafood, a certain temperature and sufficient time should be reached to kill pathogens. During cooking, be careful to separate the raw cooked plates to avoid contamination of the cutlery. Overnight food or food stored in the refrigerator should be heated and cooked before serving. In particular, emphasis should be placed on "hand hygiene", that is, washing hands before and after meals. From a public health point of view, to do a good job in food hygiene, from food production to consumption of any aspect of strict management. At the same time to manage the feces, and pay attention to kill flies, cockroaches and other pests that may lead to the spread of pathogens.
in the treatment of food-borne diseases, Xu Jinghang pointed out that there are common problems, but also can not be generalization, sometimes according to the specific diseases need to be specific treatment.
Xu Jinghang said that since the most common clinical manifestations of food-based diseases are gastrointestinal symptoms, such as nausea, vomiting, diarrhea, resulting in dehydration and electrolyte imbalance, so the common measures commonly used in treatment is to prevent dehydration and electrolyte imbalance, that is, rehydration. Rehydration therapy includes oral rehydration fluids and intravenous rehydration fluids, which are simple and easy for patients to perform at home. Intravenous rehydration may be considered if the patient is unable to cooperate, or if there is a taboo certificate of other oral rehydration. Specific treatment measures need to be clearly diagnosed before they can be carried out, bacterial infections such as bacterial dysentery, typhoid fever, etc., often need to be given timely antibacterial drugs treatment. Some parasitic food-eating diseases require treatment with anti-parasitic drugs. Some chemical-related food-related diseases have specific detoxification treatments, such as the use of atopamine in the treatment of organophosphorus pesticide poisoning. In addition to medication, some food-related diseases may require surgical treatment, such as liver encephalopathy, liver abscesses, encephalopathy, etc.
Yan Yang took pneumoconiosis as an example to explain the treatment of parasitic food-borne diseases, first of all for the treatment of pathogens, that is, to kill insects, currently using mainly ketones. Secondary bacterial infection, should be added antibacterial drugs. For the brain type, spinal cord type, combined with compression symptoms, drug treatment effect is poor, may consider surgical treatment.
In addition, Xu Jinghang reminded that, in accordance with the requirements of the Measures for the Administration of Food-based Diseases, medical institutions in the diagnosis and treatment activities, according to clinical manifestations and medical history, think or suspected to be cases of food-based diseases, should be within the prescribed time limit to report to the designated disease prevention and control institutions;