Unconsciously, when the spring is warm and the flowers are blooming, the temperature is warming, and the Qingming is coming, and many friends like to pick some wild vegetables or wild fruits to eat at home when they travel together, go out to walk or sweep the Qingming festival. Here, we would like to remind everyone to improve food safety awareness and beware of the occurrence of foodborne diseases of toxic plants.
What is foodborne illness?
Foodborne diseases refer to infectious, toxic and other diseases caused by pathogenic factors entering the human body in food, including food poisoning. In layman's terms, it is "the disease of eating out". At least 600 million people suffer from foodborne diseases every year, which shows that it has become one of the most widely distributed and common diseases in the world today, and is currently an important public health problem. There are many common pathogenic factors, namely microbial, chemical, fungal, vegetative, animal, parasitic...
Beware of poisoning poisonous plants!
In recent years, according to the results of foodborne disease monitoring in our province, it is not uncommon for toxic plants and their toxins to be poisoned every year, accounting for about 20%, of which there are many incidents of misappropriation of horse mulberry fruit, poisonous wild vegetables (such as: blood skin vegetables, poisonous parsley, chemical grass, etc.), beans (such as: four seasons beans, lentils, knife beans, etc.), tung oil seeds or tung oil fruits, grass wu, appendages, sprouted potatoes and other incidents, mainly because many poisonous plants are extremely similar in form to edible wild vegetables or wild fruits, and the identification ability of the general public is limited. It is difficult to distinguish with the naked eye, and it is easy to cause poisoning due to accidental consumption, followed by improper storage or processing.
So, how should we avoid it
What about poisoning caused by accidentally eating poisonous plants?
First, do not pick or buy wild vegetables/wild fruits and other plants at will;
The second is proper storage, correct processing, and cooking thoroughly;
Third, after eating, it is not suitable for immediate vomiting and seeking medical treatment as soon as possible;
The fourth is to retain plants and take pictures for morphological differential diagnosis.
++++
Beware of bacterial foodborne illness!
Spring is the time of the recovery of all things, the temperature rises, all kinds of pathogenic bacteria (such as: intestinal pathogenic bacteria, mold, etc.) growth and reproduction is accelerated, if the food is improperly stored, easy to spoil, if the food processing is not divided or heated incompletely, it is easy to cause bacterial foodborne diseases. Common causative agents include Salmonella, Staphylococcus enterotoxin, Bacillus cereus, and Vibrio parahaemolyticus. Common etiological foods include: cooked meat products, sauced meat, eggs and egg products, milk and dairy products, leftovers, etc.
So, how should we guard against bacteria
What about sexual foodborne illness?
It is recommended to do the "five points of food safety" recommended by the World Health Organization (WHO): keep it clean, separate raw and cooked, cook thoroughly, save food at a safe temperature, and use safe water and food ingredients.
Review: Huang Yan, Li Shijun
Contributed by: Food Safety Monitoring Division, Public Health Institute
Copywriting Creativity: Health Science Section of Health Education Institute
END