Improve epidemic prevention, eat 'more cooked food and less cold' in summer

In hot summer, it is necessary to prevent heatstroke and cool down, but food safety and epidemic prevention and control must not "cool down".

"Recently, Shanghai has entered the rainy season, with high temperature and high humidity, which have become 'hotbeds' for bacteria, molds and other microorganisms to breed." Experts from the Shanghai Center for Disease Control and Prevention warned that at this stage, food is often easier Corruption, deterioration, mold, and the human body's gastrointestinal function and disease resistance may decline, but also to be alert to food-borne diseases.

According to monitoring data released by the National Center for Food Safety Risk Assessment, 55% of foodborne illnesses in China occur in the catering sector, of which 40% occur at home. That said, food may carry a variety of pathogenic microorganisms, including infectious viruses.

In light of the current epidemic prevention and control situation, experts call on the general public to do good hand hygiene, implement a meal-sharing system, and use public chopsticks and spoons. Continuing to maintain good hygiene habits and develop scientific eating habits are cost-effective means of prevention and control, whether it is for the prevention of COVID-19 virus or foodborne diseases.

All kinds of food should be cooked thoroughly and be alert to the risk of pathogenic microorganisms

Combined with the situation of epidemic prevention and control, experts from the Municipal Center for Disease Control and Prevention issued a reminder of healthy eating in summer. In short, it can be summed up as "three more and three less": drink more water and soup, less cold stimulation; eat more fruits and vegetables, less greasy food; more cooked food, less raw and cold.

Unsafe food poses a threat to human health and the economy. According to statistics, there are 600 million cases of foodborne illness in the world every year. Foods that contain harmful bacteria, viruses, parasites or chemicals can cause more than 200 diseases, from diarrhea to cancer.

However, unlike other diseases, diseases caused by unsafe food are completely avoidable.

Mi Ming, deputy chief physician of the Hazard Monitoring Institute of the Shanghai Center for Disease Control and Prevention, reminded that consumers should pay more attention to the safety of food ingredients when summer comes, and choose regular shopping malls, supermarkets and markets with better storage conditions and hygienic requirements for food purchases.

At the same time, to understand the most basic food hazards, remember to check the information on the food label before buying food, check whether the packaging is intact, whether there are bulges, etc., especially if the food needs to be refrigerated or frozen, check whether it meets the corresponding conditions (refrigerated storage). The temperature is 0-4℃, and the freezing temperature is below -18℃).

It is best not to eat raw food, and separate raw and cooked food.

In the scorching hot summer, many people prefer cool and delicious food. At this time, cold dishes and raw food have become regular customers on the table. In this regard, Sun Jianqin, director of the Nutrition Department of East China Hospital Affiliated to Fudan University, couldn't help but pour cold water - "It's best not to eat these."

Sun Jianqin bluntly said that the foods that are prone to food poisoning are often cold meat, cold dishes, leftover rice, seafood and other foods. Therefore, all kinds of food must be cooked and thoroughly cooked before eating, especially meat, poultry, eggs and seafood, and the central temperature of the food must be above 70°C.

In addition, the cooked food should be reheated thoroughly. If the food is reheated in the microwave oven, pay attention to the heating evenly. "For the sake of health, it is best for citizens not to eat fried foods, smoked products, barbecues and other foods that are easy to damage the throat mucosa."

In summer, many citizens will add an extra spoonful of salt when cooking in order to supplement the salt lost by the body. In this regard, Sun Jianqin suggested that the diet in summer should still be based on a light diet. When cooking, salt, sugar, and oil should be used quantitatively to control the total amount, and more methods such as steaming, boiling, stewing, stewing, and quick frying should be used to cook food. .

It is especially important to remind that when handling food, be sure to separate raw and cooked food. When handling raw food, special knives and cutting boards should be provided. If there is no separate spare, you should also pay attention to the order of food processing, cut ready-to-eat food first, and then handle raw food.

Develop the habit of serving chopsticks, and do not eat food of unknown origin

Entering the stage of normalization of epidemic prevention and control, the personal protection that citizens should do should not be left behind.

"Wash hands frequently, disinfect correctly, promote the use of public spoons and chopsticks, and maintain good hygiene habits, both are effective in preventing COVID-19 pneumonia or food-borne diseases." Mi Ming mentioned, especially the sharing of public chopsticks. Economical and effective measures should be promoted as a kind of cultivation education for the whole people.

"The use of chopsticks and chopsticks when eating together will often cause cross-contamination, which greatly increases the probability of spreading pathogenic microorganisms." Sun Jianqin believes that it is necessary to use public chopsticks and spoons at dinner parties, and it is best to eat less cold food such as cold dishes and raw food.

Another reminder from Sun Jianqin is that when citizens go to supermarkets or vegetable markets to buy food, they should wear masks and avoid direct contact with animals and animal products. Avoid touching eyes, nose and mouth.

During the current epidemic, citizens should remember not to collect, buy, or eat unknown mushrooms, wild vegetables, wild fruits, and any food of unknown origin.

Responsible editor: Jiang Peng

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