When the first World Food Safety Day hit the Dragon Boat Festival, do you know the important things? At present, in summer, with high temperature and humidity, microorganisms are easy to grow and reproduce, food is easy to spoil and deteriorate, and food poisoning is high and frequent. We should pay attention to the regular shopping malls, supermarkets and markets that have good storage conditions and meet the hygienic requirements. We should purchase food or food raw materials with normal senses, observe whether they are fresh, whether they are in good condition during the shelf life, whether the packaging is intact, whether there are bulging (bagging, fat listening) and other phenomena. Special attention should be paid to food preservation in summer. Food preparation process should pay attention to cleanliness and hygiene. Certified catering service units (such as bright kitchen stoves, food-grade gloves and masks worn by processors) should be selected for dining out, and invoices or receipts should be requested. It is suggested that catering units with high dynamic food safety rating should be selected for dining out. Consumers who have discomfort with food purchased or eating out should seek medical treatment in time and keep relevant information such as medical record cards and laboratory reports.
1. More than 200 diseases are transmitted through food
Every year millions of people get sick from eating unsafe food, and many people lose their lives. It is estimated that diarrhea alone kills 1.8 million children every year, and most of these diseases are caused by contamination of food or water. Appropriate food preparation can prevent most foodborne diseases.
2. Food-borne diseases are increasing worldwide
Disease-causing organisms in food are widely spread over long distances through today's interconnected global food chain, resulting in an escalation and expansion of the frequency and scope of foodborne diseases. The rapid development of global urbanization has brought new risks, as urban residents eat more non-home-made foods, including fresh food and fish, meat and poultry, which may not be safe enough to handle or produce.
3. Food safety is a global concern
Globalization of food production and trade has increased the possibility of international incidents involving contaminated food. Most countries usually import food products and raw materials. Strengthening food safety systems in exporting countries can enhance local and cross-border health safety.
4. Emerging diseases are associated with food production
Over the past 2017, about 75% of new infectious diseases affecting human health have been caused by bacteria, viruses and other pathogens of animal and animal products. Among them, many human diseases are related to the treatment of infected domestic and wildlife in the food production process, that is, in food markets and slaughterhouses.
5. Minimizing the risk of avian influenza
The vast majority of human cases of H5N1 avian influenza are caused by direct contact with infected live or dead birds. There is no evidence that the disease is transmitted to humans by eating properly cooked poultry. In order to avoid the risk of foodborne diseases caused by poultry, raw meat should be separated from other foods, kept clean and washed hands, cooked thoroughly (until the temperature of all parts of meat reaches 70 degree c, no pink can be seen).
6. Prevention of disease begins on farms
Preventing animal infections at the farm level can reduce the incidence of foodborne diseases. For example, reducing the number of Salmonella in chicken farms by 50% (by improving farm management) results in a 50% reduction in the number of people infected with bacteria. In some countries, Salmonella-free chicken feeding is becoming more common.
7. Chemical hazards contaminated food
Acrylamide, a cancer-causing agent, is formed from natural ingredients during high-temperature cooking (usually above 120 degrees c), including fried potatoes, baked cereals and coffee. The food industry is trying to find appropriate ways to reduce the risk of exposure to such chemicals. When frying, barbecuing or baking food, excessive cooking should be avoided.
8. Food safety is everyone's responsibility
Food contamination can occur in any link from farm to table. In the food supply chain, everyone from farmers, processors, sellers to consumers should take appropriate measures to ensure food safety. Home safety is also critical to preventing disease outbreaks. Women are the main target group of food safety education, because in many societies, women are responsible for family meals.
9. School is a place to publicize food safety
Education of safe food handling behavior for children is the key link to prevent foodborne diseases today and in the future. Incorporating food safety lessons into school curricula can teach children basic life skills and help ensure the health of children and their families.
10. Five Elements of Food Safety
Five key elements to enhance food safety are: keeping clean, separating raw and cooked, cooking safely, preserving food at safe temperatures, using safe water and food raw materials.
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