Summer food and how to effectively prevent intestinal infectious diseases

---------- Forwarded message ----------
From: 何桂芳 <jooooopl@gmail.com>
Date: Mon, 18 Jun 2012 22:26:57 +0800
Subject: Summer food and how to effectively prevent intestinal
infectious diseases
To: jooooopl.88888888@blogspot.com

Intestinal infectious diseases have a
common characteristic, is the
disease enters by the mouth. "".
Medical personnel and medical
experts in prevention and cure work
summarizes some intestinal tract
infectious disease prevention law,
special remind people to pay more
attention to "source, temperature,
time, decontamination, number"
five key links of food hygiene.
Regardless of the family man, or for
the hotel dining room, grasp five
key link, can effectively prevent the
incidence of intestinal infectious
disease.
One source refers to the food and
its raw materials procurement, is
the prerequisite of ensuring food
hygiene. Buy (especially the
collective unit purchase) should pay
attention to whether the "food
sanitation license", conditional
should view the processing units of
the production site, to understand
the health status of edible food
processors, prevent unlicensed food
or health food. High temperature
season when the choose and buy
should pay special attention to
sensory examination, in order to
keep the food fresh and sanitary
quality, and master "how much how
much" purchasing principles.
Two. The temperature of food
processing, storage temperature
should be controlled properly, to
ensure the killing of
microorganisms in foods or
prevention of microbial growth and
reproduction. Cooking (including
the meal to burn) should pay
attention to the food heating center
temperature reaches over 70 DEG
C, ensure cooked cooked. Storage
of cooked food, should be timely
heat reservoir or frozen, the food
temperature control at 60 ℃ or 10
℃, frozen food storage temperature
at -18 ℃.
Three. Time refers to the food
storage time. High temperature
season, should try to shorten the
food storage time, not to microbial
growth and reproduction of the
opportunity. Cooked food should be
eaten as soon as possible, food raw
materials should run out as soon as
possible. Lunch box, sending food
processing and transportation links
more food, more unfavorable in
summer and fall are laid under
normal temperature for more than
an hour. But also pay attention to
the point, the refrigerator is not
"safe food in the refrigerator,
'should not be too long home.
Four. The decontamination,
washing and disinfection. On the
contact food all utensils, receptacle,
hands must be cleaned on the net,
contact direct entrance food must
also in cleaning is carried out on
the basis of strict disinfection, to
prevent food contamination. High
temperature season, eating cold
Lai, salad to increase, the
processing unit should be in
condition to meet the hygiene
requirements only within the family,
should special chopping, cutting
tools, all food contact apparatus
shall be disinfected, raw fruits and
vegetables must be cleaning
disinfection.
Five. The amount of food
processing and processing
conditions are in good agreement
with the number of. Food
processing of more than staff,
equipment capacity, it is difficult to
do by the health requirements of
processing and storage of food. Hot
summer season, multiply rapidly
generated a large number of
microorganisms is extremely easy
to cause the food contamination
and deterioration, cause food
poisoning and intestinal infectious
diseases in. This condition occurs
mostly in large-scale activities,
meeting, dining population to
increase suddenly, therefore in high
temperature season should avoid
large meals, especially not from
prepare a feast.