Ocean Daily reported this week as the 2017 national food safety awareness week. In Guangdong, there were more than 80 outbreaks of foodborne diseases in 2016. Do you know what are the top ten “food safety issues†around you? Yesterday, the Provincial Center for Disease Control opened the food safety risk monitoring laboratory to the public to demonstrate how to detect toxins in foods such as rice and oil, and how to prevent ten food-borne diseases.
Foodborne outbreaks of microorganisms are the culprits
Any infectious or toxic disease caused by a pathogen that enters the body through ingestion is collectively referred to as a foodborne illness.
According to Wen Jian, deputy director and chief physician of the Provincial Institute of Disease Control and Nutrition and Food Safety, the food safety monitoring data of the center shows that there were more than 80 outbreaks of food-borne diseases in the entire province in 2016, among which were Vibrio parahaemolyticus and Salmonella. The infection and consumption of poisonous mushrooms are the most impressive. In addition, annual outbreaks of foodborne diseases caused by microorganisms account for about 50% of the total, and this type of outbreak is more than the total number of poisonous plants, chemicals, and poisonous animals.
Cantonese people love to eat seafood, especially to prevent the infection of Vibrio parahaemolyticus. Surveillance has found that Vibrio parahaemolyticus is the first microbial pathogenic factor that causes outbreaks of foodborne diseases in Guangdong Province. Vibrio parahaemolyticus is a marine bacterium, its natural habitat is the waters of the coastal and bay, mainly through fish. Seafoods such as shrimp, crab, shellfish and seaweed spread.
Long Chaoyang, deputy director and chief technician of the Provincial Disease Control and Sanitary Laboratory, introduced the provincial disease control program to carry out food toxin sampling tests every year. “We have found that the situation of excessive consumption of aflatoxin B1, the edible vegetable oil in the province, is declining year by year.â€
In addition to the machine test in the laboratory, whether there is no rapid detection method for rice and oil toxins? Long Chaoyang said that a large number of biotechnology companies have launched a rapid detection of aflatoxin, the fastest detection of toxins in 10 minutes, and the price is not expensive, the public can buy and use.
However, the most safe practice is to try to buy stereotyped packaging instead of bulk rice and oil, including rice, wheat, soybeans and their products. Experts pointed out that many years of monitoring found that the stereotyped packaging of oil, beans, rice, pasta yellow The detection of spiramycin is almost 100% qualified.
(Cantonese newspaper reporter He Xuehua correspondent Yue Kangxin)
Baiyun District is free to test fruits and vegetables today
Worried about pesticide residues in fruits and vegetables? Let's take them for a checkup. From 9:30 to 11:30 this morning, the Food Safety Office of Baiyun District will launch a food safety publicity week at Jingtai Cultural Square and send it to you for inspection. Food samples sent from the people will be checked for free, about an hour or so. Can produce results.
(Cantonese reporter Xiao Guilai’s correspondents Yun Xuan, Fang Qiacing, and Wu Yujia)
The Top Ten "Food Poisoning" Hidden Troubles
Green bean poisoning
Every year from October to February of the following year, Guangdong has a high incidence of string bean poisoning, which occurs in the canteens and canteens. The green beans contain saponin and prothrombin. The incubation period is usually 2 to 4 hours. The poisoning is mainly caused by nausea, vomiting, abdominal pain, and diarrhea.
Prevention of poisoning: After boiling the green beans, it is recommended to boil for 10 minutes before frying.
Parahaemolytic Vibrio infection
The natural environment of Vibrio parahaemolyticus is the waters near the coast and the bay. It has also been found in freshwater fish in recent years. Abdominal pain and diarrhea are common after infection, and paroxysmal colic in the abdomen is the main manifestation.
To prevent poisoning: Avoid raw seafood as much as possible, and separate the raw and cooked foods to avoid cross-contamination.
Raw milk poisoning
Unripe soy milk contains saponin. Ingestion may occur after eating for 0.5 to 1 hour.
Prevention of poisoning: must be heated above 100 °C, it is recommended to cook for 10 minutes or more.
Freshwater sashimi parasite infection
Eating raw or semi-cooked freshwater fish or freshwater shrimp can infect liver flukes. The incubation period is 1 to 2 months. The main manifestations are epigastric pain, fatigue, and lack of energy. It can be complicated by cholangitis, cholecystitis, gallstones, and a small number of patients. It can even progress to liver cancer.
Prevention tips: Avoid eating freshwater sashimi and raw shrimp. According to legend, vinegar and mustard accompanied by insecticide have no basis, and they can only play an undetermined antibacterial effect.
Puffer fish poisoning
Puffer fish poisoning incubation period is short, 10 minutes to 3 hours can be the disease, the patient first fingers, tongue, lips tingling, after nausea and vomiting, abdominal pain, diarrhea, and then limbs and general numbness, coma, and ultimately died of respiratory failure.
To prevent poisoning: Do not eat pufferfish live fish! At present, the state has released two kinds of puffer fish, namely the dark-skinned eastern dolphins and the red-finned eastern porpoises. However, restaurants cannot handle live fish and can only process these two puffer fish fillets.
Salmonella infection
Salmonella problem foods are mostly animal foods, especially poultry meats, eggs and their products. After infection, symptoms include abdominal pain, diarrhea, vomiting, and fever.
Prevention of poisoning: Make sure that meat and eggs are cooked thoroughly and do not eat raw eggs or eggs.
Germination potato poisoning
The pathogenic factor is solanine, and the incubation period of poisoning is very short. After a few minutes to several hours after eating, there will be burning sensation in the throat, oral cavity, tinnitus and dizziness.
Prevention of poisoning: Do not eat sprouted, green or purple potatoes; if germination, green light conditions are light, you can cut off the discolored parts, but be sure to soak the potatoes in cold water for more than 30 minutes, add vinegar when cooking.
The incubation period of such nitrite poisoning is short, usually 10 minutes, the patient will have lips, nails, skin bruising, vomiting, diarrhea, and even coma convulsions.
Prevention of poisoning: Do not pack leafy stem vegetables; pickles should be consumed within 2 days or 20 days; do not purchase unpackaged, unlabeled salt; eat less nitrite foods such as pickles, bacon, bacon Wait.
Aflatoxin poisoning
Consumption of aflatoxin contaminated foods, such as moldy peanuts, peanut oil in bulk, within 0.5 to 12 hours, can cause acute poisoning, fever, jaundice, hepatosplenomegaly and other toxic hepatitis. Chronic poisoning can cause liver cirrhosis and liver cancer for several years.
Prevention of poisoning: Do not eat small workshops of soil pressed peanut oil, bulk peanut oil, do not eat moldy peanuts.
Poisonous mushroom poisoning
Poisonous mushrooms contain toxic scorpion toxin. After being eaten, they generally develop after 10 to 30 minutes and manifest as gastroenteritis, neuropsychiatric, hemolytic, and toxic hepatitis.
Prevention of poisoning: no mining, no food. Do not pick wild mushrooms to eat; the concept of “toxic, bright and ugly, non-toxic†is wrong.
(Cantonese newspaper reporter He Xuehua correspondent Yue Kangxin)
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