As one of the food safety awareness week activities, yesterday the Jiangsu Provincial Center for Disease Control and Prevention held the National Food Safety Risk Monitoring (Jiangsu) Center Open Day. Citizens and media representatives visited some laboratories. Experts remind that foodborne diseases are the number one food safety issue. It is not far away from us. If you are not careful, you may be “invited.â€
Small experiment: boiled meatballs can be eaten and eaten
In yesterday’s Open Day event, provincial disease control experts presented a small experiment to the citizens. Many people like the pot to order all kinds of meatballs. The balls are boiled and boiled. It seems to many people that the balls are cooked. Is this really the case?
In the experiment, the disease control expert put the meatballs in the boiling soup pot. After two minutes, the meatballs floated. At this time, the balls were removed and used a special thermometer probe to penetrate the inside of the meatballs. The center temperature of the meatball is displayed at 45.4°C; the meatballs are placed in a heating bowl and heated again. After 5 minutes, the meatballs are removed and measured. The center temperature reaches 72.3°C. Experts say that temperatures above 70°C will kill the vast majority of pathogenic bacteria, and that the meatballs will not be problematic when eaten.
What does the experiment tell us?
It's amazing: Finding the culprit against bacteria "fingerprints"
As early as 2010, China started a full-scale monitoring of food-borne diseases. This reporting system consists of more than 3,000 sentinel hospitals throughout the country. They are like guards standing guard. If you go to a local sentinel hospital to see a doctor and the doctor thinks it is caused by food or suspected of being caused by food, information such as symptoms, suspicious foods, and dining history will be inquired and recorded, and the traceability system will be activated.
This traceability system consists of 30 provincial CDCs and some local CDCs. According to experts, just like human fingerprints, there are subtle differences in the DNA of different bacteria. The molecular traceability of foodborne diseases is like the “fingerprint comparison†of public security agencies, which can accurately pinpoint the culprits and find the source of pollution.
New data: 15 people per 100 people in Jiangsu last year “had problemsâ€
The uncooked meatballs in the hotpot are just one possible cause of foodborne illness. Yuan Baojun, the chief food safety expert at the Jiangsu Provincial Center for Disease Control and Prevention, said that the provincial CDC had conducted a survey last year. Statistics show that every 100 people in Jiangsu last year, 15 people had suffered from foodborne diseases.
Yuan Baojun explained that food-borne diseases are infectious and toxic diseases caused by the introduction of pathogenic factors into the human body in foods. In the popular sense, food-borne diseases are “eating outâ€. These pathogenic factors are both chemical and biological. There are also animalistic and so on. Diarrhea, nausea, vomiting and other gastrointestinal discomfort are typical symptoms.
Experts advise: Do not blindly pursue fresh vegetables
To prevent food-borne diseases, in addition to common sense such as “washing your hands before going to bed before meals,†there are also small details that are important. For example, in the process of cooking, when raw and cooked foods are alternately treated, they should also pay attention to washing hands. Try not to let pets walk into the kitchen.
Yuan Baojun told reporters that proper cooking can almost kill all dangerous microorganisms. Foods that require special attention include meat fillings, barbecues, large pieces of meat, whole chickens, etc. It is necessary to thoroughly heat large pieces of ingredients before they can contain all their internal bacteria. Kill. Some large-scale banquets or large-scale events are prone to problems when cooking, such as fried liver and fried shrimp. The pursuit of fresh, not fully cooked inside, with some pathogenic bacteria inside, easy to diarrhea after eating.
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