Food poisoning should eat what, eat right?

summary

It seems that this kind of disease is not a particularly strange disease, now with the continuous development of China's economy and society, but people who know it should be very familiar with, people's living standards are constantly improving, so people's diet has become increasingly diversified, many people began to pay no attention to the cleanliness and hygiene of diet, so this increased the risk of bacterial food poisoning The incidence rate threatens people's health. So let's share what food poisoning should eat.

Food poisoning should eat what, eat right?

First: purchase Customs: when you buy meat, vegetables, melons and fruits, you should pay attention to freshness and cleanness. It is necessary to buy the "assured meat" and "assured vegetables" that have passed the inspection of the industrial and commercial administration department and are allowed to go on the market.

Second: custody: temporarily do not eat meat and vegetables, after timely processing, into the refrigerator, raw and cooked food to separate containers. Do not eat food beyond the shelf life. Rice noodles, dried vegetables and fruits should be properly preserved to prevent mildew, rot and deterioration, and to prevent rodents, flies and cockroaches from biting and eating pollution. Toxic and harmful substances such as disinfectants and rodenticides should be properly kept and kept away from food storage to prevent misuse.

Third: personal hygiene: cooks can work only after passing the physical examination. Those who suffer from digestive tract, respiratory tract infectious diseases (such as hepatitis B, dysentery, tuberculosis, etc.) and skin diseases are temporarily unable to work as cooks. Cooks should wear work clothes and masks when they go to work. We should wash our hands carefully before and after cooking, before cooking and before defecating.

matters needing attention

Vitamin and mineral supplements can be taken to prevent micronutrient deficiency, especially to ensure the nutritional intake of pregnant women, lactating women, children and the elderly.