Being raw or cooked is the main cause of family food poisoning

Recently, Chinese scientists published academic papers in the professional journal BMC Public Health, and analyzed in detail the burden of acute gastroenteritis and foodborne diseases in China. This one-year study was jointly completed by the National Food Safety Risk Assessment Center and the Centers for Disease Control and Prevention in six provinces of Shanghai, Jiangsu, Zhejiang, Jiangxi, Guangxi, and Sichuan.

Foodborne disease global challenges

According to Chen Yan, a project participant and key laboratory of the assessment center, from 2010 to 2011, there were approximately 748 million acute gastroenteritis cases in China and 420 million person visits due to illness. About one-third of this can be caused by food, that is, there are more than 200 million people who eat acute gastroenteritis every year in the country. Only acute gastroenteritis caused a total loss of 170 million yuan nationwide, and the medical resources and social resources consumed are even more difficult to estimate. Judging from the incidence rate, there is no obvious difference between China and developed countries. This is also the World Health Organization has always stressed that "foodborne diseases are a global challenge."

Incidence early detection and early warning

With changes in production and lifestyle and economic development, the characteristics of foodborne diseases are also changing quietly. At present, outbreaks of foodborne diseases occur more often in the form of “centralized occurrences and scattered discoveries” that occur across regions. The incidence forms are more subtle and difficult to identify. Traditional passive reporting systems are difficult to detect and early warning.

Based on the experience of developed countries, China began to set up an active surveillance system for foodborne diseases in 2011. It took the initiative to search for related cases and identify outbreaks. It will move monitoring gates forward and will eventually Together with the passive monitoring system, it has achieved a dual-pronged approach to prevention and control of “finding food through illness” and “finding food through food”.

Being raw or cooked is the main cause of family food poisoning

For how to prevent foodborne diseases, Guo Yunchang, deputy director of the Foodborne Diseases Surveillance Department of the Assessment Center, said that the most effective and easiest preventive measures in the world are “WHO Food Safety Five Keys”, namely keeping clean, raw and cooked. Separate, cook, cook, maintain food safe temperatures, use safe water and raw materials. The separation of raw and cooked foods is a commonplace topic, but it is still the main cause of family food poisoning. Ordinary people often neglect to use the concept of making raw food and cooked food separately. If raw food containers are used to treat cooked food, raw food bacteria will contaminate cooked food through utensils. Raw and cooked foods should be treated with two different sets of utensils to avoid Cross contamination.