mbt laarzen Nitrite with the food poisoning report

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Nitrite with the report of food poisoning

Question not the same, 2 tables before the guests food processing, poisoning the table after processing. 4. Laboratory tests on food poisoning in 5 patients food, beverage and kitchen table in the case of health management ChineseMedicalScience & Health · No. 5Dec, 2004.53 · salt, MSG, soy sauce and other condiments 6 nitrite samples were tested, the results for the mustard powder Shao nitrate content of meat Siya 4085mg/kg, Wild Mushroom Soup 1852mg/kg, steamed lotus root is 2933mg/kg, country fried tofu is 1423mg/kg, dry stir-spiced chicken to 2534mg/kg, salt 70.2mg/kg, MSG powder to 225.3mg/kg, have far exceeded national health standards; friends used to drink heavy peanut milk and mustard, bean paste, thin sauce, Spicy Girl sauce nitrite content within the national health standards. 5. Discussion based on laboratory results, clinical symptoms and epidemiological investigations of food poisoning can be identified as the misuse of nitrite with acute food poisoning caused by the accident. No health permit to operate the restaurant, employees did not apply for health certificates, health knowledge and induction training certificate in food production, processing, poor internal management of the restaurant is the main reason causing the food poisoning. In the future work of supervision and management, we must strengthen supervision and law enforcement, so early detection, early treatment, in a timely manner to eliminate hidden dangers of food poisoning. To strengthen food production and management personnel and employees of food hygiene knowledge, legal knowledge training, strengthening of food additive, the custody of supervision, guidance, and effectively prevent the occurrence of food poisoning. About the author: the soldier, male, deputy chief physician. Lu Cai and selling cooked food poisoning risk factors in the cause of the Lake in Wuxi City, Jiangsu Province, Xu Yuejun District Health Board Health Authority 214062 Lucai cooked food because of its ease of use, delicious and loved by the general public, but in recent years, due to the cooked food Lu Cai Health problems caused by the proportion of food poisoning is high, cooked by Lu Cai industry in our region in recent years caused by food poisoning cause of the accident analysis, risk factors for lead poisoning are the following: 1. Jjn-r worse place cooked food sanitation Lucai production and processing sites and the surrounding environment, poor sanitation, flies high density, processing sites or facilities without fly-dust facilities damaged, incomplete. 2. Raw and cooked food containers, industrial appliances, Lu Cai mix cooked food production and processing of a number of places for raw food and cooked food containers, industrial equipment mix, no distinguishing mark. 3. Processing to the sale of cooked food Lu Cai Lu Cai cooked too long since four in the morning,[link widoczny dla zalogowanych], well after five o'clock in the processing of sales taken by the processing store sales,[link widoczny dla zalogowanych], some retail shops far away from the processing sites, nor skillet restaurant facilities, the morning is not sold out Lu Cai copied without the skillet and cooked the afternoon continue to sell, process and sell for too long, and the indoor temperature is higher, growth and reproduction of bacteria is easy,[link widoczny dla zalogowanych], customers can easily lead to food poisoning after the accident. 4. Working appliances, containers of exclusive use, disinfection measures are not implemented some of the lack of tools and container dealer disinfection facilities, Lu Cai cooked food containers in full bloom, knives, chopping boards, cleaning cloths and other workers to do cleaning and disinfection of equipment did not seek work, leading to bacterial cross-contamination . No small number of retail shops and other air disinfection by ultraviolet light damaged facilities or facilities are not promptly replaced,[link widoczny dla zalogowanych], at the end to do time for air disinfection. 5. Lu Cai consumers to buy cooked food at room temperature after prolonged Levin consumers to buy, not when cooked stewed meals, or when meals Lucai remaining after too long at room temperature, and heated again before eating, not frying. 6. Addition of nitrite use or misuse of overdose when using inaccurate weighing nitrite, lead to overdose from experience put to use, or due to lack of good care, by the operator mistakenly used as a condiment, resulting in poisoning incidents. 7. Jjn-r places unreasonable layout and process raw and cooked channel cross-processing establishments,[link widoczny dla zalogowanych], primary processing of a small number of inter-pool, or even primary processing tank and container decontamination tank mix, easily lead to cross-contamination. 8. Carrier employees who are not promptly removed from abdominal pain, diarrhea or suffering from purulent skin after working in the manufacture and sale of cooked food Lu Cai, Lu Cai pathogens contaminate the cooked food after the lead poisoning incident. 9. Employees in poor health habits and health awareness or more common cause for poisoning risk factors, increase the health in our region in recent years, law enforcement, but also strengthened the unit of employees in manufacturing and selling of cooked food Lucai training to improve Lu Cai cooked food industry health management and reduce the incidence of food poisoning. Author: Xu Yuejun, female, deputy director of the physician.
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