Sanitation Control Basic Knowledge
Food poisoning refers to the severe poisoning or acute infection as a result of consuming food and water contaminated by hazardous substances. Food poisoning can be classified as:
While the peak season for type 【1】 is May –September, types 【2】 and 【3】 are not seasonal.
The heat and humidity during this period makes it easier for bacteria to proliferate. Additionally, since people drink a lot of water in summer, the gastrointestinal resistance is weaker.
A single bacterium can multiply to 20 million and even a 100 million within half a day. Sometimes, the amount of bacteria in lunch boxes prepared hygienically can increase to an amount to cause food poisoning in about 3–4 h.
Salmonella enterica: Diarrhea, nausea, vomiting, abdominal pain, fever, and headache.
Staphylococcus: Diarrhea, nausea, vomiting, and abdominal pain.
Vibrio parahaemolyticus: Diarrhea, vomiting, abdominal pain, and fever.
Clostridium botulinum: Difficulty swallowing, blurred eyesight, difficulty with articulation, and difficulty in breathing.
Enteropathogenic E. coli: Diarrhea, nausea, vomiting, abdominal pain, and fever.
Over 50% of food poisoning cases are associated with seafood and processed seafood. It is also necessary to clean vegetables thoroughly before cooking or pickling them. The freshness of meat and eggs is important, and they should be cooked well before use.