How to prevent food poisoning in spring?

Food poisoning is a relatively common phenomenon, especially in spring and summer, when the incidence is highest. People suffer from food poisoning due to food spoilage. Spring is the season when all things come back to life, and some bacteria and viruses are more active, causing people to become poisoned. What should we pay attention to in spring food poisoning? How to prevent food poisoning in spring?

Spring is an active period for bacterial growth, making bacterial poisoning or infection more likely to occur. Remind consumers to pay attention to food safety and prevent food poisoning.

The food and drug supervision department reminds that to prevent bacterial contamination, you should try to avoid eating at unhygienic street stalls or small restaurants with incomplete licenses, and do not eat food that has exceeded its shelf life; when purchasing raw meat, you should pay attention to whether it has the quarantine stamp of the quarantine department.

Scientific and hygienic catering. Do a good job in cleaning and disinfecting tableware and cooking utensils. Raw and cooked food and cooking utensils should be placed and used separately. Cooked food should be eaten promptly. Overnight and past-meal food should be stored at low temperatures and fully heated before eating. We advocate "buy now, cook now, eat now".

Develop good hygiene habits. Remember to wash your hands before preparing food and eating. If food poisoning occurs, you should immediately go to a nearby hospital for treatment and do not take any medication on your own. At the same time, stop eating suspicious food and keep it intact for inspection. Report to relevant departments in a timely manner.

Be wary of food poisoning. The nitrite content in sauerkraut and pickles pickled in winter will increase as the temperature rises in spring. Eating too much at one time or eating sauerkraut or pickles that are too dark in color or have become sticky can easily cause nitrite poisoning. Do not eat unfamiliar wild vegetables, mushrooms and other wild fungi, and do not eat them in excess if you do recognize them. Green beans and bean products must be cooked thoroughly. Sprouted potatoes will produce a large amount of solanine, which can easily cause food poisoning if eaten.

When food poisoning occurs in spring, if the symptoms are mild, most people can excrete the toxins by drinking plenty of water. If the poisoning is more serious, it is best to send the poisoned person to the hospital for treatment in time. It should be noted that food poisoning should not be underestimated. If it is serious, it may lead to life-threatening situations. Therefore, once poisoning is discovered, timely treatment is most needed.