Eat hot pot in winter to prevent foodborne parasites
The virus is too cold to be hot, don't eat raw chopsticks and eat raw food.
Changsha Evening News (Reporter Peng Fang correspondent Zhou Yinzhu Wang Han) The approaching winter solstice means that the coldest season of the year is about to begin, and hotpots, malabars and others are favored by the public. Experts from the Changsha Municipal Center for Disease Control and Prevention reminded them to avoid eating raw or undercooked meat, fish, shrimps, shellfish, and vegetables to prevent foodborne parasitic diseases. Viruses are too hot and cold, and cold weather should pay attention to food hygiene and prevent Norovirus infectious diarrhea.
Foodborne Parasitic Diseases (Concern Index ★★★★☆): Hotpot ingredients must be fresh and thoroughly washed; raw and cooked separately to avoid contamination of cooked food by raw food; use common utensils for raw food, and do not use your own chopsticks to eat To eat raw food; mutton, beef, dog meat and other meat foods to save enough time, so as not to be able to carry the parasites, pathogenic bacteria into the stomach. In cold weather, many people, especially children who do not wash their hands before and after meals, will greatly increase the risk of parasite infection transmitted by the “dung-mouth†route such as tapeworms and locusts.
Norovirus infectious diarrhea (concern index ★ ★ ★ ★ ☆): Norovirus is a common pathogen of acute gastroenteritis in winter. The main manifestations of the patients were diarrhea and vomiting. Norovirus is highly infectious and can be transmitted through contaminated water sources, food, articles, air, etc. The disease has emerged rapidly, spreads rapidly, and covers a wide range of areas. It often occurs in communities, schools, restaurants, hospitals, nurseries and nursing homes. The key to prevention is to pay attention to personal hygiene, wash your hands, eat raw foods, and uncooked and cooked foods, avoid contact with patients and their belongings; campus and other collective entities must maintain cleanliness of the environment, especially to ensure the safety of drinking water. Units that use direct drinking water should regularly clean and maintain the drinking fountains. It was found that suspected patients need to be sent to a doctor in a timely manner. If there are multiple similar symptoms within a short period of time, they must report to the disease control department within the jurisdiction.
The virus is too cold to be hot, don't eat raw chopsticks and eat raw food.
Changsha Evening News (Reporter Peng Fang correspondent Zhou Yinzhu Wang Han) The approaching winter solstice means that the coldest season of the year is about to begin, and hotpots, malabars and others are favored by the public. Experts from the Changsha Municipal Center for Disease Control and Prevention reminded them to avoid eating raw or undercooked meat, fish, shrimps, shellfish and vegetables, and to guard against foodborne parasites. Viruses are too hot and cold, and cold weather should pay attention to food hygiene and prevent Norovirus infectious diarrhea.
Foodborne Parasitic Diseases (Concern Index ★★★★☆): Hotpot ingredients must be fresh and thoroughly washed; raw and cooked separately to avoid contamination of cooked food by raw food; use common utensils for raw food, and do not use your own chopsticks to eat To eat raw food; mutton, beef, dog meat and other meat foods to save enough time, so as not to be able to carry the parasites, pathogenic bacteria into the stomach. In cold weather, many people, especially children who do not wash their hands before and after meals, will greatly increase the risk of parasite infection transmitted by the “dung-mouth†route such as tapeworms and locusts.
Norovirus infectious diarrhea (concern index ★ ★ ★ ★ ☆): Norovirus is a common pathogen of acute gastroenteritis in winter. The main manifestations of the patients were diarrhea and vomiting. Norovirus is highly infectious and can be transmitted through contaminated water sources, food, articles, air, etc. The disease has emerged rapidly, spreads rapidly, and covers a wide range of areas. It often occurs in communities, schools, restaurants, hospitals, nurseries and nursing homes. The key to prevention is to pay attention to personal hygiene, wash your hands, eat raw foods, and uncooked and cooked foods, avoid contact with patients and their belongings; campus and other collective entities must maintain cleanliness of the environment, especially to ensure the safety of drinking water. Units that use direct drinking water should regularly clean and maintain the drinking fountains. It was found that suspected patients need to be sent to a doctor in a timely manner. If there are multiple similar symptoms within a short period of time, they must report to the disease control department within the jurisdiction.
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