Risk factors for acute food poisoning during Tet
Food poisoning is when the body is infected with toxic substances during the eating process. Acute food poisoning is caused by infection with microorganisms or chemicals in large doses with typical symptoms including: abdominal pain; Nausea, vomiting; Continuous loose stools, stools or vomit may contain blood; Fever, chills; Loss of appetite; Fatigue, headache, dizziness, lightheadedness...
Basically, the main cause of acute food poisoning is due to not ensuring food safety and hygiene, of which there are two main reasons leading to this situation including:
- Unsafe food: During Tet, every family has a need to use a lot of food. Due to the increased demand for shopping, foods of unknown origin, foods containing a lot of preservatives or excessive residues of stimulants and pesticides, expired foods that have been renewed, cleaned, and labeled as safe have the opportunity to mix into the market...
This increases the risk of food being contaminated with toxins or pathogenic microorganisms, easily causing food poisoning.
- Due to the processing: Tet meals are often diverse, so dishes are often prepared in advance. If the food preservation and processing are not guaranteed, cross-contamination of bacteria can also occur.
Measures to prevent food poisoning during Tet
When choosing to buy food, make sure it has a clear origin and guaranteed quality:
- With vegetables and fruits, choose fresh ones, without any damage or rot.
- Meat, fish, shrimp... should be fresh, without strange, foul or rancid odors.
- Processed foods (canned meat, sausages, etc.) must have the production date, expiration date, instructions for use, distributor and ingredients clearly stated on the packaging; avoid choosing foods with damaged or deformed packaging.
- Only buy food from highly reliable places, avoid buying at places with uncertain safety.
Food preservation:
- Before processing: When buying food but not yet processed or used immediately, it needs to be pre-processed, classified and stored separately. Each type of food needs to be stored in a separate compartment at the appropriate temperature. Vegetables need to be wrapped in separate bags and stored in the vegetable compartment of the refrigerator. Clean the refrigerator regularly.
- During and after processing:
Wash your hands thoroughly before preparing food and before eating.
Keep food preparation surfaces clean.
Cover food to prevent insects and other animals from landing on it.
Use safe clean water source.
Cooked food needs:
- Cook food thoroughly, preferably eat immediately after cooking and cook only enough food for each meal to ensure the food retains its nutritional content and avoids spoilage.
- In case of cooking a lot of food, unused food should be put in a box and stored at a suitable room temperature or in the refrigerator to avoid spoilage and mold, but should not be left for too long. Before reusing, it must be boiled thoroughly.
- Store raw and cooked foods separately to avoid cross-contamination between foods.
Source: https://kinhtedothi.vn/bien-phap-phong-ngua-ngo-doc-thuc-pham-ngay-tet.html
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