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Food-borne diseases are common food safety issues in our country.
They mainly refer to infectious and toxic diseases caused by ingestion of food contaminated by pathogenic factors, including food poisoning, zoonotic infectious diseases, intestinal infectious diseases, Parasitic diseases and so on
.
Virulence factors including bacteria, viruses, parasites
.
Among the common pathogenic bacteria are Salmonella, Listeria monocytogenes, Clostridium botulinum, and pathogenic Escherichia coli
.
They mainly refer to infectious and toxic diseases caused by ingestion of food contaminated by pathogenic factors, including food poisoning, zoonotic infectious diseases, intestinal infectious diseases, Parasitic diseases and so on
.
Virulence factors including bacteria, viruses, parasites
.
Among the common pathogenic bacteria are Salmonella, Listeria monocytogenes, Clostridium botulinum, and pathogenic Escherichia coli
.
1.
Generally, the incubation period of the disease is short and it is explosive.
Most people may have the disease in a short period of time.
The incidence curve shows a trend of sudden increase and rapid decline
.
Generally, the incubation period of the disease is short and it is explosive.
Most people may have the disease in a short period of time.
The incidence curve shows a trend of sudden increase and rapid decline
.
2.
Food-related, the patient has the same food and diet history, the scope of the contaminated food supply is consistent with the scope of the epidemic, and the epidemic will stop after the supply of contaminated food is stopped
.
Food-related, the patient has the same food and diet history, the scope of the contaminated food supply is consistent with the scope of the epidemic, and the epidemic will stop after the supply of contaminated food is stopped
.
3.
Most patients have gastrointestinal symptoms such as nausea, vomiting, abdominal pain, and diarrhea, which are found in a timely manner and the treatment effect is good.
Some severe cases can lead to death
.
Most patients have gastrointestinal symptoms such as nausea, vomiting, abdominal pain, and diarrhea, which are found in a timely manner and the treatment effect is good.
Some severe cases can lead to death
.
The best way is to follow the "Five Keys to Food Safety" issued by the World Health Organization: keep clean, separate raw and cooked food, cook food thoroughly, store food in a safe environment, and ensure that all food ingredients and water sources are clean and free.
Pollution
.
Pollution
.
