Food safety tips 1. What is the common sense of food safety?

(1) Develop good eating habits. Don't wolf down your food; Don't do other things at the same time while eating, let alone chase each other; Eat three meals a day regularly and don't overeat.

(2) Develop the habit of washing hands before eating. People's hands do this and that every day, touching all kinds of things. Will be infected with germs, viruses, parasitic eggs. Wash your hands carefully with soap before eating to reduce the possibility of "illness from the mouth".

(3) Wash raw fruits and vegetables. Fruits and vegetables will not only be infected with germs, viruses and parasite eggs, but also remain pesticides and insecticides. If it is not cleaned, it may not only infect diseases, but also lead to pesticide poisoning.

(4) Don't eat wild vegetables and wild fruits casually. There are many kinds of wild vegetables and wild fruits, some of which contain toxins harmful to human body. It is difficult for inexperienced people to distinguish clearly. Only by not eating wild vegetables and fruits casually can we avoid poisoning and ensure safety.

(5) Don't eat rotten food. When food rots and deteriorates, it will have a sour and bitter taste; It gives off a special smell, which is caused by the reproduction of bacteria. Eating these foods will cause food poisoning.

(6) Don't buy or eat the inferior food and drinks of street vendors at will. These inferior foods and drinks are often unqualified, and eating and drinking will be harmful to health.

(7) When buying food and drinks in the store, pay special attention to whether the production date and shelf life are marked, and don't buy expired food and drinks. Don't eat or drink expired food and drinks.

(8) Do not drink raw water. Whether the water is clean or not is difficult for the naked eye to tell. Clear and transparent water may also contain germs and viruses, and drinking boiled water is the safest.

Extended data

Common sense of tourism food hygiene

(1) Pay attention to drinking water hygiene.

Generally speaking, you can't drink raw water. Boiled water and sterilized tap water are the most ideal drinking water for the journey, followed by mountain spring and deep well water. Rivers, ponds and lakes cannot be drunk raw. When there is no qualified water to drink, you can use melons and fruits instead of water.

(2) melons and fruits must be washed or peeled before they can be eaten.

You must peel the fruit when you eat it. Melons and fruits are not only polluted by pesticides, but also by germs or parasites during picking and selling.

(3) Treat every meal with caution and never go hungry.

High-end restaurants can generally eat safely, food stalls can be eaten selectively, and stalls or vendors (carts) should not eat. Although there are a lot of hungry situations during the trip, the food of the street vendors can't be touched. If you are hungry, you are playing with your life.

(4) Learn to identify whether the hygiene of restaurants is qualified.

The general standards of qualification should be: having a hygiene license, clean water source, disinfection equipment, fresh food raw materials, no mosquitoes and flies, dust-proof equipment, clean surrounding environment, no contact between the payee and food, and keeping a considerable distance between money and food.

(5) eating and drinking in vehicles, ships or planes.

When riding, because there is no exercise condition, the digestion process of food is prolonged and the speed is slow. If you don't control your diet, it will inevitably increase the burden on the gastrointestinal tract and cause gastrointestinal discomfort.

Sogou encyclopedia-food safety knowledge

2. Food safety tips 19

1. Food safety knowledge 1. When buying food, pay attention to whether the food packaging has the manufacturer, the production date, whether the shelf life has passed, whether the food raw materials and nutrients are marked, and whether there is a QS logo. You can't buy three-no products.

2. Open the food package and check whether the food has proper sensory characteristics. Do not eat foods that are spoiled, rancid, moldy, insect-borne, filthy, mixed with foreign bodies or have other sensory abnormalities. If the food in protein is sticky, the fatty food has a whistling smell, the carbohydrate has a fermenting smell, or the beverage has abnormal sediment, you can't eat it.

3. Don't buy lunch boxes or food from unlicensed vendors to reduce the hidden dangers of food poisoning. 4. Pay attention to personal hygiene, wash your hands before and after meals, wash and disinfect your own tableware, do not use unclean containers to hold food, and do not litter to prevent mosquitoes and flies from breeding.

5. Eat less fried and fried food. 2. What is food adulteration, adulteration and forgery? (1) "Adulteration" refers to adding cheap or non-nutritious items to food, or removing nutrients from food or replacing them with inferior substances, thus reducing the quality, such as adding invert sugar to honey, adding pigment to chocolate biscuits, and removing fat from whole milk powder. (2) "Doping" refers to adding some impurities to food, such as adding sodium silicate or borax to yuba; Add red brick and wood to Chili powder.

(3) "Forgery" means that the packaging label or product description does not conform to the content. Adulterated, adulterated or forged food should generally be handled by the administrative department for industry and commerce.

Those that affect nutrition and hygiene shall be dealt with by the administrative department of health according to law. 3. What kinds of food are prohibited from production and operation? Foods prohibited from production and operation include the following categories: (1) those that are spoiled, rancid, moldy, moth-eaten, unclean, mixed with foreign substances or have other abnormal sensory properties, which may be harmful to human health; (2) Containing or contaminated with toxic or harmful substances, which may be harmful to human health; (3) Containing pathogenic parasites, microorganisms or microbial toxins exceeding the national standards; (four) meat and its products that have not passed the health inspection or inspection; (5) Birds, livestock, beasts, aquatic animals and their products that have died of illness, poisoning or unknown causes; (6) The container packaging is unclean, seriously damaged or the means of transport is unclean, resulting in pollution; (seven) doping, adulteration, forgery, affecting nutrition and health; (8) Processing non-food raw materials, adding non-food chemicals or treating non-food as food; (nine) beyond the quality guarantee period; (10) Because of special needs, such as disease prevention, the administrative department of health of the State Council or the people's governments of provinces, autonomous regions and municipalities directly under the Central Government specifically prohibit the sale; (1 1) contains additives that have not been approved by the health administrative department of the State Council, or the pesticide residue exceeds the allowable amount stipulated by the state; (12) Other items that do not meet the food hygiene standards and hygiene requirements.

Fourth, how to distinguish fake and shoddy food? Fakes are like rats crossing the street, and everyone cries out. But it's hard for people to recognize it in their daily shopping.

The "Seven-character Law on the Prevention of Fake and Inferior Foods" guides consumers to strengthen food safety self-prevention in an easy-to-understand and easy-to-remember way, so that fake and inferior foods will withdraw from the market due to lack of market. Beware of the "seven-character method": that is, beware of "bright, white, reverse, long, scattered, low and small".

Beware of "colorful". Beware of foods with too bright colors. For example, strawberries on the market are as big, red and bright as wax fruit, pickles are bright yellow and attractive, and bottled bracken is bright green and does not fade. Be careful. Is there a problem with adding pigment? Second, beware of "white".

All foods are abnormal and unnatural white, and nine times out of ten there will be hazards of chemicals such as bleaching agent, whitening agent and flour treatment agent. Three defenses "long".

Try to eat less food with long shelf life. Packaged cooked meat and poultry products stored at 3℃ are pasteurized, and the shelf life is usually 7-30 days. Four defenses "counterattack".

It is food that prevents unnatural growth. Eating too much may have an effect on your health. Five precautions against "small".

Beware of the products of small workshop-style processing enterprises, which have the lowest average pass rate in food sampling, and shocking food safety incidents often appear in these enterprises. Six defenses against "low".

"Low" refers to the food whose price is obviously lower than the general price level, and most of the food whose price is too low is "tricky". Seven prevention "scattered".

Bulk is bulk food, and some bulk bean products, cooked food and pickles sold in the market may come from underground processing plants. 5. What problems should be paid attention to in food storage? We should establish a storage system to achieve FIFO; All kinds of food are stored in categories with obvious signs to prevent cross-contamination; Stay away from walls and the ground, and achieve "four defenses": mildew prevention or corrosion prevention, rat prevention, insect prevention and fly prevention.

6. How to clean pesticide residues on fruits and vegetables? (1) Rinsing and soaking method (after rinsing with clear water): The main pollutants of vegetables are organophosphorus pesticides, which are insoluble in water. This method can only remove some contaminated pesticides, but cleaning is the basic method to remove other pollutants and residual pesticides on vegetables and fruits. Mainly used for leafy vegetables.

Generally, the surface dirt is washed off with water first, otherwise it is equivalent to soaking fruits and vegetables in diluted pesticides. Then soak in clear water for not less than 10 minute. Fruit and vegetable cleaning agent can increase the dissolution of pesticides, so a small amount of fruit and vegetable cleaning agent can be added during soaking, and it should be washed with running water for 2-3 times after soaking.

(2) Soak in alkaline water after cleaning: organophosphorus pesticides decompose rapidly in alkaline environment, so this method is an effective measure to remove pesticide pollution and can be used for all kinds of vegetables and fruits. The method is to clean the dirt on the surface, soak it in alkaline water (generally 500m 1 water and alkaline surface 5g- 10g) for 5- 15 minutes, and then rinse it with clean water for 3-5 times.

(3) Peeling method: Vegetables and fruits with uneven appearance or fine hairs are easy to be contaminated with pesticides, so peeling is a better method to remove residual pesticides. (4) Storage method: Pesticides can be slowly decomposed into harmless substances over time (oxygen in the air and enzymes in vegetables have a certain decomposition effect on residual pesticides), so fruits and vegetables that are easy to preserve can be stored for a certain period of time to reduce pesticide residues.

Generally, it should be stored for more than 15 days. At the same time, it is recommended not to eat freshly picked fruits and vegetables immediately. (5) Heating method: With the increase of temperature, the decomposition of carbamate pesticides is accelerated.

3. Food safety knowledge

Food safety means that food is non-toxic and harmless, meets nutritional requirements and does not cause any acute, subacute or chronic harm to human health.

Food safety is also an interdisciplinary field, focusing on ensuring food hygiene and food safety, reducing potential diseases and preventing food poisoning in the process of food processing, storage and sales, so food safety is very important. Extended data:

Food (food) planting, breeding, processing, packaging, storage, transportation, sales, consumption and other activities meet the national mandatory standards and requirements, and there are no hidden dangers that may damage or threaten human health, lead to the death of consumers or endanger consumers and their descendants.

This concept shows that food safety includes both production safety and operation safety; Including result safety and process safety; It includes both present security and future security. The meaning of food safety has three levels: the first level: food quantity safety, that is, a country or region can produce the dietary needs needed by the basic survival of the nation.

People are required to be able to afford the basic food needed for survival and life. The second layer: food quality and safety: refers to the food provided to meet and protect people's health needs in terms of nutrition and hygiene. Food quality and safety involves food pollution, whether it is toxic, whether additives are illegal, and whether labels are standardized. It is necessary to take measures before food is contaminated to prevent food pollution and major harm.

The third layer: food sustainable security: This requires that the acquisition of food should proceed from the perspective of development, and pay attention to the good protection of the ecological environment and the sustainable utilization of resources. Safety standard: (1) Provisions on pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metals, pollutants and other substances harmful to human health of food-related products.

(2) Variety, application scope and dosage of food additives. (three) the nutritional requirements of infant food.

(4) Requirements for nutrition-related labels, labels and instructions. (5) Quality requirements related to food safety.

(6) Food inspection methods and procedures. (seven) other contents that need to formulate food safety standards.

(8) All additives in food must be listed in detail. (9) Illegal addition of prohibited chemicals to food.

References:

Baidu encyclopedia-food safety.

4. Common sense of food safety

First, what is food quality and safety? Food quality and safety refers to the degree to which food quality ensures the health and safety of consumers.

Including three aspects: first, the quality and safety problems caused by food pollution. For example: biological pollution, chemical pollution, physical contamination, etc.

The second is the quality and safety problems brought about by the technological development of the food industry. Such as: food additives, food producers, media, radiation food, genetically modified food, etc.

The third is the abuse of food labels. Examples: forged food labels, lack of warning instructions, false labeling of food functions or ingredients, and lack of Chinese food labels (imported food).

Second, what is the food quality and safety market access system? The market access system of food quality and safety refers to the administrative supervision system that allows producers who meet the prescribed conditions to carry out production and business activities and products that meet the prescribed conditions to produce and sell in order to ensure food quality and safety. It is an administrative licensing system.

The principle of system establishment is the combination of pre-guarantee and post-supervision and the combination of * * * supervision and enterprise self-discipline to give full play to the role of market mechanism. It mainly includes three basic contents: 1, the system of examining the necessary conditions for food production enterprises: enterprises that process and sell food in China must have the necessary conditions to ensure the quality of their products and obtain food production licenses according to the prescribed procedures before they can produce food; 2. The formulation of compulsory inspection: food production enterprises must fulfill their legal obligations, and the products can only be sold after passing the inspection; 3. Food quality and safety mark system: The food sold after inspection must be printed with (affixed with) the food quality and safety market access mark, that is, the "QS" mark.

3. What foods must be marked with QS mark at present? The first five categories of food that must be marked with QS are wheat flour, rice, edible vegetable oil, soy sauce and vinegar. The second batch of food that must be marked with QS mark is classified as 10, mainly including meat products, dairy products, beverages, condiments (sugar and monosodium glutamate), instant noodles, biscuits, canned food, frozen drinks, puffed food and quick-frozen rice and flour products.

The third batch of food that must be marked with QS is classified as 13, mainly including candy products, tea, wine and fruit wine, beer, rice wine, pickles, candied fruit, roasted seeds and nuts, egg products, cocoa products, coffee, aquatic products, starch and starch products. Fourth, how to distinguish fake and shoddy food? Fakes are like rats crossing the street, and everyone cries out.

But it's hard for people to recognize it in their daily shopping. The "Seven-character Law on the Prevention of Fake and Inferior Foods" guides consumers to strengthen food safety self-prevention in an easy-to-understand and easy-to-remember way, so that fake and inferior foods will withdraw from the market due to lack of market.

Beware of the "seven-character method": that is, beware of "bright, white, reverse, long, scattered, low and small". Beware of "colorful".

Beware of foods with too bright colors. For example, strawberries on the market are as big, red and bright as wax fruit, pickles are bright yellow and attractive, and bottled bracken is bright green and does not fade. Be careful. Is there a problem with adding pigment? Second, beware of "white". All foods are abnormal and unnatural white, and nine times out of ten there will be hazards of chemicals such as bleaching agent, whitening agent and flour treatment agent.

Three defenses "long". Try to eat less food with long shelf life. Packaged cooked meat and poultry products stored at 3℃ are pasteurized, and the shelf life is usually 7-30 days.

Four defenses "counterattack". It is food that prevents unnatural growth. Eating too much may have an effect on your health.

Five precautions against "small". Beware of the products of small workshop-style processing enterprises, which have the lowest average pass rate in food sampling, and shocking food safety incidents often appear in these enterprises.

Six defenses against "low". "Low" refers to the food whose price is obviously lower than the general price level, and most of the food whose price is too low is "tricky".

Seven prevention "scattered". Bulk is bulk food, and some bulk bean products, cooked food and pickles sold in the market may come from underground processing plants.

5. Food safety knowledge

First, what problems should primary and secondary school students pay attention to when buying food? 1. Go to a regular store and don't buy "three noes" food around the campus and on the street.

2. Buy food produced by regular manufacturers and try to choose brands with good reputation. 3. Check the product label carefully.

Food labels must be marked with: product name, ingredient list, net content, factory name, address, production date, shelf life, product standard number, etc. Don't buy products with nonstandard labels.

4. Whether the food is suitable for your own consumption. 5. Don't blindly follow advertisements. Advertising does not represent science, but reflects the interests of businesses.

Second, what dietary hygiene habits should primary and secondary school students pay attention to? 1, boiled water is the best drink, and some drinks contain preservatives, pigments and so on. And regular drinking is not good for children's health; 2. Develop good hygiene habits to prevent the spread of intestinal parasitic diseases; 3. Wash raw vegetables and fruits before eating to avoid pesticide poisoning; 4. When choosing food, pay attention to the production date and shelf life of the food; 5. Try to eat less or not eat leftovers. If you eat leftovers, you must heat them thoroughly to prevent bacterial food poisoning; 6, do not eat raw food without health care, such as sashimi, raw water chestnut; 7. Do not eat street food without health protection; 8. Eat less fried, smoked and grilled food, which will produce toxic substances if it is not properly made. Third, do primary and secondary school students eat sweets as much as possible? Summer drinks are rich in sugar, and children who eat too much are prone to skin inflammation and various diseases.

Eating too much sugar in summer will also produce a lot of acidic substances, thus breaking the normal acid-base balance of blood and making children acidic. Medical data show that 70% of diseases occur in people with acidic constitution, which undoubtedly makes children the "number one bed for slimming in Korea".

In addition to the above functions, many drinks also lack protein and fat necessary for children's development. Drinking too much will affect children's eating dinner and cause malnutrition, so it is best not to drink more than 100 ml every day. Nutritious foods that make students smart What are the nutritious foods that make students smart? Eat more fish, egg yolk, shrimp skin, seaweed, kelp and lean meat. 2. Eat pig liver, animal brain and other animal viscera once a week. Eat oranges, apples and other fruits rich in vitamin C every day. 4. Eat beans or bean products every day. 5. Eat mushrooms 1-2 times a week. 6. Eat bananas, carrots and carrots.

5. How can individuals prevent food poisoning? 1, wash your hands before and after meals; 2, cooked food placed for more than 2 hours, reheat to 70℃ or above before eating; 3. Wash and peel the fruits before eating; 4. Don't buy food of unknown origin and beyond the shelf life; 5. Don't buy food from small shops or roadside stalls without hygiene license and business license (especially those without sealed packaging); 6. Don't eat food that has been confirmed to be spoiled or suspected to be spoiled; 7. Don't eat food that you know that preservatives or pigments have been added, but you are not sure whether the added amount meets the food hygiene and safety standards. 6. Which vegetables are best for children to eat in summer? The water in melons and vegetables is natural, clean, nutritious and bioactive water filtered by multi-layer biofilm, which is irreplaceable by drinking water.

Summer is also the peak season for melons and vegetables, and its water content is above 90%. The water content of wax gourd ranks first among all dishes, reaching 96%, followed by cucumber, golden melon, loofah, bergamot, pumpkin and bitter gourd.

After the cool vegetables enter the summer, the biggest factor affecting the human body is the poison of summer dampness, so eating some cool vegetables is conducive to promoting fluid production and quenching thirst, clearing away heat and toxic materials, and relaxing bowels. Such as bitter gourd, towel gourd, cucumber, tomato, eggplant, celery, lettuce, asparagus, watercress and so on. They are all cool vegetables, so you might as well eat them often.

"Disinfecting" vegetables in summer is a season of frequent diseases, especially intestinal infectious diseases. At this time, eating more "sterilized" vegetables can play a role in preventing diseases. This kind of vegetables include garlic, onion, leek, chives, garlic sprouts and so on.

7. What should I pay attention to when drinking milk? 1, it is not advisable to drink alcohol on an empty stomach. Many people like to boil milk and drink it when it is cold, as a common drink and juice. Although this is convenient, drinking milk on an empty stomach will make the milk stay in the stomach too short and enter the excretory system too fast, thus affecting the comprehensive absorption of nutrients.

Eat snacks, such as bread, when drinking milk. Biscuits, etc., to extend its residence time in the digestive system.

Health knowledge about kidney disease diet II. It is not advisable to drink iced milk. Drinking cold or iced milk can refresh you, but cold milk is harmful to the stomach and easily causes diarrhea.

3, not suitable for warm storage. Some people like to save trouble, cook milk in the morning, put it in a thermos and throw it away when they want to drink it.

As we all know, milk, a nutritious beverage, is easy to breed bacteria in an environment with suitable temperature, which leads to milk spoilage. 4, should not be cooked for a long time.

Some people boil milk for too long, but it's not good. Because boiled milk usually needs white sugar, and boiled for too long, lysine and white sugar in milk will produce fructosyl lysine at high temperature, which is a substance that is difficult to be digested and absorbed by human body.

5, it is not advisable to drink caked milk. If there are lumps or flocculent substances in milk, it is not suitable to drink any more, because such milk has gone bad.

Eight, how to distinguish the shelf life and shelf life of food? The so-called shelf life (the best edible period and the shortest applicable date) refers to the period to maintain the quality under the storage conditions specified in the label. After this period, you can still take healthy and effective diet pills for a certain period of time.

Shelf life (suggested last edible date) refers to the expected date of termination of consumption under the storage conditions specified in the label, after which the product is no longer edible. Nine, how to buy drinks correctly? First of all, it depends on whether the label, QS mark, production date, shelf life, factory name and address are complete, and whether the ingredients in the ingredients meet the standards of this kind of beverage.

Secondly, choose the products that have been produced recently. When buying carbonated drinks, try to choose products that have been produced recently and whose tanks are hard and not easily deformed.

Third, the choice of drinks should vary from person to person. Fruit juice drinks have certain nutrients and are suitable for teenagers and children, but they cannot be drunk in large quantities for a long time or at one time.

X. Why are some bad habits of hands potentially dangerous? Our hands have a lot of tricks, don't they?

6. Common sense of food safety

First, what is food quality and safety?

Food quality and safety refers to the degree to which food quality ensures the health and safety of consumers. Include three aspects:

First, the quality and safety problems caused by food pollution. For example: biological pollution, chemical pollution, physical contamination, etc.

The second is the quality and safety problems brought about by the technological development of the food industry. Such as: food additives, food producers, media, radiation food, genetically modified food, etc.

The third is the abuse of food labels. Examples: forged food labels, lack of warning instructions, false labeling of food functions or ingredients, and lack of Chinese food labels (imported food).

Second, what is the food quality and safety market access system?

The market access system of food quality and safety refers to the administrative supervision system that allows producers who meet the prescribed conditions to carry out production and business activities and products that meet the prescribed conditions to produce and sell in order to ensure food quality and safety. It is an administrative licensing system. The principle of system establishment is the combination of pre-guarantee and post-supervision and the combination of * * * supervision and enterprise self-discipline to give full play to the role of market mechanism. It mainly includes three basic contents:

1. review system of necessary conditions for food production enterprises: enterprises that process and sell food in China must have the necessary conditions to ensure product quality and obtain food production licenses according to the prescribed procedures before producing food;

2. The formulation of compulsory inspection: food production enterprises must fulfill their legal obligations, and the products can only be sold after passing the inspection;

3. Food quality and safety mark system: The food sold after inspection must be printed with (affixed with) the food quality and safety market access mark, that is, the "QS" mark.

3. What foods must be marked with QS mark at present?

The first five categories of food that must be marked with QS are wheat flour, rice, edible vegetable oil, soy sauce and vinegar.

The second batch of food that must be marked with QS mark is classified as 10, mainly including meat products, dairy products, beverages, condiments (sugar and monosodium glutamate), instant noodles, biscuits, canned food, frozen drinks, puffed food and quick-frozen rice and flour products.

The third batch of food that must be marked with QS is classified as 13, mainly including candy products, tea, wine and fruit wine, beer, rice wine, pickles, candied fruit, roasted seeds and nuts, egg products, cocoa products, coffee, aquatic products, starch and starch products.

Fourth, how to distinguish fake and shoddy food?

Fakes are like rats crossing the street, and everyone cries out. But it's hard for people to recognize it in their daily shopping. The "Seven-character Law on the Prevention of Fake and Inferior Foods" guides consumers to strengthen food safety self-prevention in an easy-to-understand and easy-to-remember way, so that fake and inferior foods will withdraw from the market due to lack of market. Beware of the "seven-character method": that is, beware of "bright, white, reverse, long, scattered, low and small".

Beware of "colorful". Beware of foods with too bright colors. For example, strawberries on the market are as big, red and bright as wax fruit, pickles are bright yellow and attractive, and bottled bracken is bright green and does not fade. Be careful. Is there a problem with adding pigment?

Second, beware of "white". All foods are abnormal and unnatural white, and nine times out of ten there will be hazards of chemicals such as bleaching agent, whitening agent and flour treatment agent.

Three defenses "long". Try to eat less food with long shelf life. Packaged cooked meat and poultry products stored at 3℃ are pasteurized, and the shelf life is usually 7-30 days.

Four defenses "counterattack". It is food that prevents unnatural growth. Eating too much may have an effect on your health.

Five precautions against "small". Beware of the products of small workshop-style processing enterprises, which have the lowest average pass rate in food sampling, and shocking food safety incidents often appear in these enterprises.

Six defenses against "low". "Low" refers to the food whose price is obviously lower than the general price level, and most of the food whose price is too low is "tricky".

Seven prevention "scattered". Bulk is bulk food, and some bulk bean products, cooked food and pickles sold in the market may come from underground processing plants.

7. Food safety knowledge, essay

1. Easily contaminated food: The temperature rises in summer and the humidity is high, which is suitable for the breeding of various pathogenic microorganisms, and the food is easy to rot. In addition, flies bite and crawl, polluting food. If people eat food contaminated by bacteria or toxins, it may cause food poisoning.

Improper processing or storage of cooked food products, cold dishes and cold foods can easily lead to food poisoning. Generally speaking, food poisoning is mainly caused by cold meat, cold dishes, leftover rice and meat products, and seafood, lentils and freshly pickled pickles are also prone to this problem.

2, food poisoning can appear a variety of symptoms, the most common symptoms of food poisoning are severe vomiting, diarrhea, accompanied by upper abdominal pain. People with food poisoning often have dehydration symptoms due to vomiting and diarrhea, such as dry mouth, sunken eyes, skin loss of elasticity, chills in limbs, weak pulse, low blood pressure and even shock.

3, emergency measures after food poisoning, after food poisoning, don't panic, you can take the following emergency measures: immediately drink plenty of water and dilute the toxin. To induce vomiting, press your fingers on your throat and spit out the food in your stomach as much as possible.

Effectively deal with poisoned diet to avoid more people being hurt (from Health News, June 2004.114th edition). Don't eat fresh fish, shrimps and crabs. In recent years, with the diversification of residents' dietary structure, the number of food production and business units and people who eat fresh and incompletely heated aquatic products has shown an obvious upward trend, which has led to an obvious increase in the incidence of food-borne parasitic diseases. Types of food-borne parasitic diseases refer to a kind of diseases infected by eating fresh or incompletely heated food containing parasitic eggs or larvae.

At present, food-borne parasites that seriously endanger human health include Clonorchis sinensis (also known as Clonorchis sinensis), Paragonimus westermani (also known as Paragonimus), Fasciola zingiberensis and Angiostrongylus cantonensis. The route of infection is to eat fresh (sashimi, raw fish porridge, raw fish with wine, drunken shrimps and crabs) or aquatic animals and plants that are not completely heated (such as shabu-shabu and barbecue).

Don't wash your hands after catching fish, and don't hold the fish in your mouth. Cut cooked food with a knife and chopping board that has cut raw fish, or hold cooked food in a container that has held raw fish.

Drinking raw water containing metacercariae. What are the manifestations of clonorchiasis after infection? The harm of clonorchiasis is mainly liver damage.

Symptoms of gastrointestinal discomfort may appear in light patients, and hepatomegaly, liver pain, cirrhosis and even death are common in severe patients. After being infected by Paragonimus, larvae or adults migrate in human tissues and organs.

If you live in the lungs, the patient has cough and chest pain; If you live in your brain, you will have epilepsy and hemiplegia. Living in the liver, mainly manifested as large liver and pain in the liver area; Living under the skin can form migratory masses or nodules. Abdominal pain, diarrhea etc. Can occur after being infected with ginger worms.

After being infected with Angiostrongylus cantonensis, the larvae can swim in the human body, but the lesions are generally concentrated in the brain tissue, which can cause severe headache, nausea, vomiting, fever, stiff neck and other symptoms. In severe cases, paralysis, lethargy, coma and even death may occur.

Measures to prevent infection Food producers, traders and consumers should avoid providing or eating aquatic products contaminated by parasites. The specific preventive measures are: avoid eating fresh or incompletely heated fish, shrimp, crabs and aquatic plants.

Don't drink raw water or eat raw vegetables. There is no need to use containers for raw aquatic products to contain other foods directly imported.

Wash hands after processing fresh aquatic products. Knives and chopping boards processed with fresh aquatic products must be cleaned and disinfected before use.

Don't feed raw aquatic products to cats and dogs.