How to Prevent Food Poisoning in Summer
As summer arrives, temperatures rise and air humidity increases, creating ideal conditions for the growth and reproduction of bacteria, wild vegetables, and wild mushrooms. Consequently, the risk of food safety increases, making the prevention of food poisoning a critical topic in food safety.
As the saying goes, "illness enters through the mouth." The key to preventing food poisoning lies in strict control over diet and maintaining good food hygiene.
1. Pay attention to selecting and identifying food. Do not purchase or consume toxic foods, such as pufferfish, poisonous mushrooms, or sprouted potatoes.
2. Cook food thoroughly. Cooked food should be eaten immediately. The temperature for storing cooked food should be below 7°C. Any stored cooked food must be thoroughly reheated before consumption.
3. Prevent contact between raw and cooked foods. Do not use the same knives or cutting boards for raw and cooked foods. Raw and cooked foods should be stored separately.
4. Wash your hands before meals and after using the toilet.
5. Prevent insects, rodents, and other animals from coming into contact with food.
6. When dining out at a restaurant, choose an establishment that has a "Food Hygiene License." Avoid eating at unlicensed food stalls.
7. Do not consume prohibited raw aquatic products, such as blood clams, mud clams, and razor clams.
8. Do not buy food from unlicensed vendors. Do not purchase canned foods and other packaged foods that lack a trademark, production date, manufacturer, or expiration date.
9. Store food according to refrigeration requirements to control the growth of microorganisms.
10. When eating fruits and vegetables raw, be sure to wash and disinfect them.
Although bacterial food poisoning can occur at any time during the summer, it is entirely preventable with a little extra attention.