The Centers for Disease Control and Prevention issued a reminder! These vegetables must be cooked thoroughly to prevent poisoning!

Summer is hot and rainy, and is a season when bacterial, toxic plant and animal, and fungal foodborne diseases are prone to and most prevalent.

On July 10, the Liaoning Provincial Center for Disease Control and Prevention issued a reminder on the risk factors and preventive measures for common foodborne diseases in summer. Cold and braised foods, seafood, wild vegetables and mushrooms, and beans may all cause foodborne diseases and even poisoning. Be sure to pay attention to foodborne disease prevention on the dining table in summer.

Be careful when buying cold dishes and braised food

In hot weather, many people like to eat cold food such as salads and braised food. Since salads do not need to be heated during processing, braised food does not need to be heated again during the secondary processing after cooling. This type of food has high requirements for the sanitary conditions of raw materials and production and processing. If there is any negligence, it is easy to be contaminated by pathogenic microorganisms and cause foodborne diseases.

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When consumers buy cold dishes and braised food, they should choose qualified catering units with good hygiene conditions, and not buy from unlicensed vendors. Pay attention to purchase on demand and avoid long-term storage. When making cold dishes and braised food at home, use fresh raw materials. Raw materials that can be heated should be heated thoroughly, and protection should be taken during the cooling process; vegetables, fruits, etc. that cannot be heated should be thoroughly washed. During the processing, knives, cutting boards, tableware, etc. should be kept separate from raw and cooked food, and they should be eaten as soon as possible after processing.

Seafood must be cooked thoroughly

Animal seafood such as shrimp, crab, sea fish, and shellfish are particularly susceptible to contamination by a halophilic bacterium, Vibrio parahaemolyticus. When these seafood are not handled properly, such as not being fully cleaned or cross-contamination between raw and cooked foods; or when they are eaten improperly, such as being eaten raw or half-cooked, they can easily cause intestinal infections.

Summer is also the peak season for red tides. Marine shellfish such as clams and blood clams produce and accumulate "shellfish toxins" in their bodies due to eating toxic algae in red tides or coexisting with toxic algae. Therefore, you should be careful when eating marine shellfish.

When buying seafood, be sure to store it separately from other foods. If it cannot be processed immediately after purchase, put it in the refrigerator as soon as possible. When storing seafood in the refrigerator, be sure to separate raw and cooked seafood. When handling seafood, use dedicated knives, chopping blocks and containers to avoid cross-contamination during processing. When cooking seafood, cook it thoroughly. Do not catch wild shellfish in sewage, at the condensate outlet of thermal power plants, or during the high incidence of red tides.

Only pick wild vegetables that you know

Some wild vegetables grown in the wild contain trace amounts of natural toxins, and eating too much at one time can cause physical discomfort. Some poisonous plants look similar to edible wild vegetables, and eating them by mistake can cause poisoning.

When buying wild vegetables, you should go to regular markets and supermarkets, and try to choose wild vegetables that are grown locally and have been eaten for many years. When picking wild vegetables, be careful to avoid areas with environmental pollution, and do not pick or eat unfamiliar varieties.

Cook vegetables such as beans and beans thoroughly

Summer is the season when all kinds of beans such as French beans, kidney beans, sword beans, and string beans are on the market. Raw beans contain saponins and hemagglutinins. Under normal circumstances, sufficient heating can destroy their toxins and generally will not cause poisoning. If you pursue a "crisp" and "green" taste and appearance too much, or process too much at a time, stir-fry unevenly, and heat incompletely, it will cause poisoning after consumption. When processing beans, be sure to cook them thoroughly to prevent poisoning.

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Eat crayfish to avoid rhabdomyolysis syndrome

Food-borne rhabdomyolysis syndrome is related to the consumption of animal aquatic products such as crayfish, freshwater cod or buffalo fish. Summer is the peak season for crayfish consumption. Consumers can pay attention to the following aspects when enjoying the delicacy: First, choose fresh and reliable ingredients, and purchase fresh crayfish through regular channels such as farmers' markets, supermarkets and e-commerce with legal business qualifications. Do not eat, buy or catch crayfish of unknown origin or wild crayfish. Second, clean them thoroughly before cooking. Many pathogenic microorganisms are absorbed in the gill hairs of crayfish. It is best to cut off the gills and scrub the shells and the roots of the claws. Third, be sure to cook thoroughly and avoid excessive consumption at one time, especially for those with allergies or when they feel that they are in poor health. Try to eat less or not at all.

Folk identification methods of wild poisonous mushrooms are unreliable

The hot and rainy summer is the peak growth period for wild mushrooms, and also the peak period for people to accidentally eat poisonous wild mushrooms. There is no specific treatment for many poisonous mushrooms, and the poisoning symptoms are severe, the disease develops rapidly, and the mortality rate is high.

There is currently no simple and easy method to identify poisonous mushrooms. Some methods and experiences of identifying wild mushrooms that are circulated among the people are not reliable. The best way to avoid accidentally eating poisonous mushrooms is not to pick, buy, or eat wild mushrooms of unknown origin or that you do not recognize.

Source: People's Daily Online Science and Technology Comprehensive Shenyang Network

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