Seaside tourism, careful seafood
At the peak of the tourism season, the number of tourists visiting the coastal city has increased.
The sea temperature is high, the sunshine is sufficient, and the humidity is high. Therefore, the seafood of the recognized protein is highly susceptible to deterioration.
If visitors do not pay attention to food hygiene, they may be happy and return with illness.
To go to the seaside tourism, we must guard against “sickness from the mouth.”
Because the food hygiene in individual areas is not satisfactory, food, cooking utensils and containers are not familiar with each other, and there is no problem of cross-contamination.
In addition, the coastal residents pay attention to the true color of the aquatic products, taste delicious, like raw food, half-food seafood (water, salt or barbecue).
Therefore, we must pay attention to the prevention of the following foodborne diseases during the seaside tourism.
Vibrio parahaemolyticus food poisoning Vibrio parahaemolyticus is widely found in seawater at a salt concentration of 3%-3.
5% of the liquid grows well, so it has been called pathogenic halophilic bacteria.
The strain was intolerant, and it was killed in 1 minute at 80 ° C, and the resistance to acid was also weak, and it died in vinegar for 1 minute.
The strain was detected to grow in the fish 41.
4%; sea crab 94.
4%, inkfish 17.
5%-93%, yellow croaker 15%-45%, prawns43.
3%, small white shrimp 100%.
Fishermen carry parasitic 34.
The main poisoned foods are seafood, including raw white shrimp or salted fish, shrimp paste, followed by pickles.
The incubation period of this disease is generally about 10 hours, mainly acute acute death. In severe cases, bloody urine, pus and bloody stools, excessive vomiting and diarrhea can cause collapse and accompanied by blood pressure drop. It needs to be identified with bacillary dysentery and cholera.
Infectious diarrhea, infectious diarrhea, including various enteritis, dysentery, typhoid, cholera and parasitic diseases.
Raw food, half-life water products are prone to such diseases.
The Department of Health and Epidemiology has seasonally detected Vibrio cholerae from turtles, bullfrogs, crabs, shrimps, snails and shellfish.
Eat sashimi, ice shrimp, turtle blood, snails, raw crabs infected with cholera.
The disease is characterized by acute watery diarrhea, no abdominal pain, no fever, and an incubation period of several hours to five days.
Such as bacterial dysentery, high fever, abdominal pain, anus has a sense of falling, mucus pus and blood.
There are more than 170 kinds of domestic poisonous fish poisoned by poisonous fish. According to the nature of the poisonous parts and toxins, the poisonous fish have porpoise fish, including high histamine fish, gallic fish, muscle poisonous fish, poisonous shellfish.Wait.
Green-skinned red meat fish (food fish, squid, saury, tuna, sardines, etc.) are easily poisoned.
If these fish are improperly preserved and contaminated by bacteria, the protein of the fish may be decomposed to produce a large amount of histamine and other toxic substances. People ingest this contaminated fish and cause fish in 10 minutes to 3 hours.Amine poisoning.
Dizziness, headache, redness, chest tightness, shortness of breath, dry mouth, rapid heartbeat, decreased blood pressure, etc.
Sometimes urticaria, red eyes, nausea, vomiting and diarrhea can occur.
Other poisonous fish, poisoned shell poisoning is mainly caused by neurological symptoms, which can lead to death.
Safety Vacation Advice To be safe and healthy, you should do the following: 1.
Try to stay at a resident hotel, guest house or resort. If you want to have lunch at a seaside restaurant, order a restaurant without eating cold salad and seafood.
Eat less seafood, not raw seafood.You can’t buy barbecue seafood at the beach and farmer’s market.
If the travel agency arranges seafood meals, visitors should pay attention to: (1) wash hands carefully before and after meals; (2) Be sure to check whether the seafood is clean, fresh, thoroughly heated, steamed and cooked.
If there is odor, suspected deterioration or half-life, stop eating immediately; (3) seafood should be vinegar (with ginger), raw garlic, can certainly have a bactericidal effect; (4) while eating seafood, drink less orDo not drink, in order to avoid damage, dilute the sterilization barrier — stomach acid.
At the same time, can not overeating; (5) have stomach disease, ulcer disease, stomach resection or blood type O type do not eat seafood, because such people are more susceptible to cholera.
When traveling to a foreign beach, you should bring your own berberine, fluorophenolic acid, Smecta, oral rehydration salts and other drugs.
Drink plenty of cold water during the day and sleep at night to prevent resistance.
Once you have eaten and deteriorated seafood, you should go to the resident hospital immediately after the symptoms of poisoning.