Food poisoning symptoms?

summary

Food poisoning is an acute toxic disease caused by eating articles that are not conducive to human health. Food poisoning usually occurs without knowledge. Food poisoning is an acute toxic disease caused by eating food contaminated by bacteria and their toxins, or eating animals and plants containing toxins such as toadstools and puffer fish. Food poisoning symptoms? Let's talk about it

Food poisoning symptoms?

An acute disease caused by ingestion of food contaminated with Staphylococcus aureus and its enterotoxin. The common food causing staphylococcal food poisoning are starch (such as leftovers, porridge, rice noodles, etc.), milk and dairy products, fish, eggs, etc. when the contaminated food is stored at room temperature of 20-22 ℃ for more than 5 hours, the bacteria multiply in large quantities and produce enterotoxin. The toxin has strong heat resistance and can still maintain its virulence and cause disease after boiling for 30 minutes. Most of the disease occurred in summer and autumn.

Acute and subacute diseases caused by eating food contaminated by Vibrio parahaemolyticus or food containing Vibrio parahaemolyticus. Vibrio parahaemolyticus is a common pathogen of food poisoning, which accounts for a large proportion of bacterial food poisoning. The main clinical symptoms are gastrointestinal symptoms, such as nausea, vomiting, abdominal pain, diarrhea and watery stool. The food poisoning caused by this bacterium has the common characteristics of outbreak onset (the same time, the same area, the same or similar symptoms, the same contaminated food), short incubation period (several hours to several days), and certain seasonality (summer and Autumn).

Food poisoning caused by ingestion of food contaminated by Proteus is a kind of opportunistic pathogen. Proteus is a gram-negative bacterium, which can be divided into Proteus vulgaris and Proteus mirabilis according to different biochemical reactions. There are more than 100 serotypes. A large number of Proteus grow and propagate in human body, and produce enterotoxin, causing food poisoning. The incidence rate is high in summer and autumn, and the clinical manifestations are gastrointestinal and allergic.

matters needing attention

1. Do a good job in food hygiene supervision and canteen hygiene, and prohibit eating dead livestock meat or other deteriorated meat. Drunk shrimp, pickled crab and so on are best not to eat. 2. Refrigerated food should be of good quality and fresh-keeping, animal food should be thoroughly heated before eating, and leftover food should also be fully heated after every meal. 3. When cooking, separate raw and cooked to avoid cross contamination.