夏季谨防食物中毒

对于一些易受微生物污染的食品及食品原料，在食用前要彻底加热，在食用鱼、虾、贝等海产品时，尤其要谨防副溶血性弧菌食物中毒，这些海产品食用前一定要煮熟。需要特别提醒的是，家庭聚餐要注意食品加工过程的卫生，蔬菜水果要充分清洗，尽量不要采食野生植物和蘑菇。如果因误食出现中毒症状，要及时送医院就诊。

另外，要加强集体食堂和餐饮业的管理，严禁购买、使用工业用盐，防止误食亚盐。建筑工地要加强对工业用亚盐的管理，标识要醒目，要有专人管理，严禁与其他食物及原料混放。集体食堂在加工扁豆时要确保扁豆烧熟煮透，严格防止集体食物中毒事件发生。

预防食物中毒，市民要做到世界卫生组织要求的以下五个方面：

保持清洁

拿食品前要用肥皂水洗手，准备食品期间还要经常洗手；便后及时用肥皂水洗手；食物制备过程中，要清洁操作台面并保持餐厨用具清洁；避免虫、鼠及其它有害生物进入厨房接近食物。

生熟分开

在处理食物时，生的肉、禽和海产食品要与其它食物分开；生的食物要用专门的设备和用具处理，例如专门用来切割生肉的刀具和砧板。生食和熟食要使用不同器皿贮存，切忌将生食和熟食混合存放。

食物要彻底做熟，尤其是肉、禽、蛋和海产品；炖菜、炖汤等食物要煮开；肉类和禽类的汁水要变清，绝对不能带血丝；从冰箱里拿出来的熟食再次加热要彻底。

保持食物的安全温度

熟食在室温下不得存放2小时以上(夏季应当不超过半小时)；所有熟食和易腐烂的食物应及时冷藏(最好在5℃以下)；冰箱不是保险箱，即使在冰箱中也不能过久储存食物；冷冻食物不要在室温下化冻。

使用安全的水和原材料

使用安全的水或对水进行处理以确保其安全；挑选新鲜和有益健康的食物；选择经过安全加工的食品，例如经过巴氏消毒的牛奶；水果和蔬菜要洗干净，如果生食尤其需要注意这一点；不吃超过保质期的食物。

The summer season is a period of high incidence of food poisoning events,especially this year our country major area air http://www.fsjct.net/post/248.html temperature is perennial high,humidity is too large, so food and raw materials more susceptible to pollution and invasion of microorganisms. For some susceptible to microbial contamination of food and food raw materials,heated

thoroughly before eating, the consumption of fish, shrimp, shellfish and other seafood, especially beware of Vibrio parahaemolyticus food poisoning, must be cooked before eating the seafood. Need to remind is, family should www.hhlgxx.com pay attention to the food processing process of health, fruits and vegetables should be fully cleaning, try not to feed wild plants and mushrooms. If as a result of eatingpoisoning symptoms appear, should be promptly sent to the hospital.

In addition, we have to strengthen the collective canteens and catering industrymanagement, is strictly prohibited to purchase, the use of industrial salt, to prevent the incorrect use of nitrite. The construction site should strengthen managementfor industrial use of nitrite, ID to eye-catching, to service

management, is strictly www.cnshaxian.net prohibited and other food and raw material mix. Collective canteens in the processing to ensure the lentils lentils cooked cooking, strictly prevent the collective food poisoning incident.

The prevention of food poisoning, members of the public to do the five following aspects WHO requirements: Keep clean

Take food before washing their hands with soap and water, food preparation period to wash their hands often; he promptly after www.fjhengtai.net washing their hands with soap and water; food

preparation process, to cleaning operation table and keep the kitchenclean; avoid insects, rats and other pests into the kitchen near the food. Separate raw and cooked

In the processing of food, raw meat, poultry and seafood to separate from otherfood; raw food to use specialized processing www.yigaofuzhuang.com equipment and utensils, knives and cutting boards such as specially used for cutting raw meat. Raw and cooked food should be stored using different vessels, should not the raw food and cooked foodmixed storage.

Food should be thoroughly cooked, especially meat, poultry, eggs and seafoodstew, stew; other food to boil; meat and poultry juice to clean, absolutely can't take silk; out of the fridge again heated www.jsyq.net thoroughly cooked food. Keep the temperature of food safety

Cooked food at room temperature shall be kept for more than 2 hours (summershould be no more than half an hour); all www.xafwd.com cooked food and perishable food should be promptly

refrigerated (preferably 5 DEG C); the refrigerator is not safe, even in the refrigerator can not be too long storage of food; don't thaw frozen food at room temperature. The use of safe water and raw materials

Safe use of water www.chinahrpay.net or of water treatment to ensure its safety; pick fresh and healthy food; selection through the security processing food, such as pasteurized milk;fruits and

vegetables should be washed clean, if the raw food especially need to pay attention to this point; do not eat more than the shelf life of food.