As temperatures rise, be food safe
Print Edition
WITH the rise in temperature, comes the peak season for food poisoning. Local residents should be aware of the increasing risk, says the Shanghai Food and Drug Administration.
The administration has teamed up with the meteorological bureau to issue food poisoning risk data based on temperature and humidity to alert the public.
Food poisoning is caused by contaminated food. Symptoms are nausea, vomiting, and diarrhea. Seek immediate medical help if you have these symptoms. Food poisoning can be fatal. It can be caused by bacteria, viruses, parasites and chemicals. Bacteria is the most common cause.
Especially at this time of year, food poisoning from seafood is common in coastal areas.
Incubation is up to 20 hours and the main symptoms are pain in the upper belly, vomit and diarrhea. Some patients can have a fever.
Seafood and contaminated instant food is the major source of the bacteria. Cooking food fully and controlling storage temperatures is important.
Shellfish, such as oysters, clams and mussels, are particularly dangerous. Intestines of shellfish should be taken out.
Salmonella is another problem, most common in eggs, poultry, pigs and other meats, unpasteurized milk or juice, cheese, raw fruit and vegetables.
Eggs should be stored below 7 degrees Celsius while meat should be frozen or kept below 5 degrees Celsius.
Listeria is a bacteria widely found in the environment. It can be present in raw milk and food made from raw milk and a variety of processed meats.
Different from other bacteria, listeria can grow in cold temperature, which raises the risk for food in the refrigerator. So food from refrigerator must be heated before eating.
Keeping food clean, separating raw and the cooked food, fully cooking, properly storing and buying quality-guaranteed food all help protect people from food poisoning, the FDA said.
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