In the hot summer weather, ready to eat foods that do not require heating have become a common category on the dining table. These foods belong to the high-risk category of microbial contamination and are prone to contamination by Listeria monocytogenes. This pathogen has extremely strong adaptability and can slowly reproduce in a refrigerated environment between 0 ℃ and 10 ℃. There are three main types of ready to eat foods that are prone to food safety risks:

1. Prepackaged FoodFrozen drinks such as meat sausages and ice cream;
2. NowManufactureCold Salad MealSuch as vegetable and fruit salad, cold mixed meat and vegetable dishes;
3. Raw Food CategorySuch as raw fish slices, oysters, freshly squeezed fruit and vegetable juices.

The mortality rate of rice yeast acidosis is high, and it mostly comes from homemade or small workshop processed food. Risk categories include:

1. Fermented rice and flour products such as sour soup, fresh rice noodles, Liangpi, Diaoshan cake, glutinous corn rice dumpling, etc;
2. Deteriorated Tremella fuciformis and long soaked Auricularia auricula.

Norovirus is highly contagious in summer, with unclean bottled water and raw water being the main sources of infection.

During the summer season, there is abundant rainfall, and wild mushrooms grow in large numbers. Poisoning incidents are prone to occur frequently due to misidentification, misidentification, and ingestion of wild poisonous mushrooms. There is no specific detoxification method for mushroom poisoning, the safest measure is toDo not pick, buy, or eat wild mushroomsIn addition, summer is also a high-risk period for poisoning caused by ingesting toxic plants. Some toxic plants, such as mulberry fruit, mandala, and aconite, have a similar appearance to edible fruits and vegetables, making them easily confused and causing poisoning for consumers. Also, undercooked green beans can also cause poisoning.

You should purchase fresh ingredients from regular supermarkets or markets. Try not to purchase and store a large amount of ingredients at once to avoid prolonged storage causing food to rot and spoil. Do not pick unfamiliar or unfamiliar wild vegetables and fruits in parks, roadsides, or in the wild for consumption.

Cutting boards, knives, and tableware should be strictly separated from raw and cooked. Wash hands before preparing processed food, after handling raw ingredients such as meat and fish, and after using the toilet before meals. The soaking time of Auricularia auricula and Tremella fuciformis should not be overnight. After soaking, they should be processed in a timely manner. Do not consume Tremella fuciformis, Auricularia auricula and their products soaked and processed the next day. Before processing edible wild vegetables, they should be thoroughly cleaned, soaked or blanched before processing and consumption. Pay attention to maintaining the hygiene and cleanliness of the kitchen floor, countertop, and sink, and frequently replace dishcloths, rags, etc.

Prepared food should be consumed in a timely manner. Salads, cold dishes, etc. should be eaten as meals, and leftovers should be discarded. Fresh cut fruits should be stored overnight. Refrigerated and frozen foods should be stored in the refrigerator as soon as possible, paying attention to classification, zoning, and separate packaging to avoid cross contamination. The refrigerator should be cleaned and disinfected regularly to reduce the probability of food contamination by microorganisms inside the refrigerator. If food changes color, taste, becomes sticky, moldy, etc., it should be promptly disposed of harmlessly and not consumed.

During the hot summer, the digestive function of the stomach and intestines weakens, leading to loss of appetite and increased physical consumption. Therefore, it is necessary to scientifically adjust the diet structure

• Balanced nutrition and moderate diet are essential.Consuming high-quality protein such as lean meat, fish and shrimp, eggs, milk, and soy products, pairing meat and vegetables, and consuming sufficient amounts of fresh fruits and vegetables; Reject overeating and reduce gastrointestinal burden.
• Secondly, it is necessary to cultivate healthy lifestyle habits.Drink plenty of water and avoid drinking raw water; Reduce prolonged sitting time, different groups of people can choose appropriate ways to exercise moderately, have a regular schedule and avoid staying up late to enhance their immunity.
• Thirdly, special attention should be paid to the food safety of special populations.Elderly people, children, pregnant women, breastfeeding women, those with low immunity, and people with allergies should try to eat less or avoid raw food, fresh sashimi, frozen drinks, and unknown wild vegetables to reduce the risk of disease.