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您能预防食源性疾病吗？
上次更新时间： 2020年3月10日 | 2 分钟阅读时间
每年，全球每 10 人中就有 1 人受到食源性疾病的影响。其中大多数病例病情较轻，但有些病例可能很严重，尤其是孕妇、老人、幼儿和免疫系统减弱的人。
什么是食源性疾病？
食源性疾病（俗称食物中毒）是由于摄入被有害细菌和微生物产生的毒素和化学物质污染的食物和水造成的。食品污染可能发生在食品生产和消费之间的任何分期。它也可能是环境污染的结果，如水、土壤和空气污染。
食源性疾病的病因是什么？
食源性疾病的常见病因包括：
- 细菌 - 沙门氏菌、李斯特菌、弯曲杆菌、大肠杆菌
- 病毒 - 诺如病毒、甲型肝炎
- 寄生虫 - 弓形虫、猪肉绦虫、棘球绦虫、中华肝吸虫
- 化学品和毒素 - 黄曲霉毒素、氰化物。
哪些人更容易感染？
- 通常是免疫系统减弱或正在发育的人群。尤其是：
- 65 岁及以上的成年人
- 5 岁以下儿童
- 患有慢性疾病或正在接受治疗的人
- 孕妇 - 容易感染某些病菌，如李斯特菌。
预防食源性疾病
您无法完全预防食源性疾病，但可以通过以下安全提示来降低风险：
1. 保持清洁
- 如果没有干净的水，请将水烧开，使其可以安全饮用
- 保持食物准备区和设备清洁
- 保持良好的个人卫生
- 使用清洁的配料或原料
2. 生熟分开
- 将生食与熟食分开准备或储存
- 使用单独的砧板和器皿盛放生、熟/即食食物
3. 恪尽职守
- 共用食物时提供餐具
- 进食前查看 "此日期前最佳 "日期
- 小心食用生的食物
4. 彻底煮熟
- 烹调肉类和家禽时一定要保持适当温度，并趁热食用
- 将剩菜加热至 70°C 以上
5. 将食物保持在安全温度
- 热食保持在 60°C 以上，冷食保持在 5°C 以下
- 迅速冷藏剩菜，或在 2 小时内冷藏
症状
大多数食源性疾病可自行缓解，但如果出现以下症状，则应咨询医生：
- 呕吐物或粪便中有血液
- 视力模糊
- 意识模糊
- 脱水
- 头晕
- 腹泻超过 3 天
- 胃极度抽筋
- 发热超过 38.5°C
- 尿频或尿液颜色比平时深
- 无法进食流质食物
- 心跳加快或血压低
- 手臂刺痛或肌肉无力
People With a Higher Risk of Food Poisoning. Retrieved on 5/2/2020 from https://www.cdc.gov/foodsafety/people-at-risk-food-poisoning.html
Estimating the burden of foodborne diseases. Retrieved on 5/2/2020 from https://www.who.int/activities/estimating-the-burden-of-foodborne-diseases
Foodborne diseases. Retrieved on 5/2/2020 from https://www.who.int/topics/foodborne_diseases/en/
Medical Definition of Foodborne disease. Retrieved on 5/2/2020 from https://www.medicinenet.com/script/main/art.asp?articlekey=25399
Food Safety – Preventing Foodborne Illness. Retrieved on 5/2/2020 from https://www.medicinenet.com/script/main/art.asp?articlekey=61936
When should I call my doctor about food poisoning? Retrieved on 5/2/2020 from https://www.webmd.com/food-recipes/food-poisoning/qa/when-should-i-call-my-doctor-about-food-poisoning
Leftovers and Food Safety. Retrieved on 5/2/2020 from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/leftovers-and-food-safety/ct_index
WHO’s first ever global estimates of foodborne diseases find children under 5 account for almost one third of deaths. Retrieved on 5/2/2020 from https://www.who.int/news-room/detail/03-12-2015-who-s-first-ever-global-estimates-of-foodborne-diseases-find-children-under-5-account-for-almost-one-third-of-deaths
The burden of foodborne diseases is substantial. Retrieved on 5/2/2020 from https://www.who.int/foodsafety/areas_work/foodborne-diseases/ferginfographics.pdf?ua=1
Estimating the burden of foodborne diseases. Retrieved on 5/2/2020 from https://www.who.int/activities/estimating-the-burden-of-foodborne-diseases
Foodborne diseases. Retrieved on 5/2/2020 from https://www.who.int/topics/foodborne_diseases/en/
Medical Definition of Foodborne disease. Retrieved on 5/2/2020 from https://www.medicinenet.com/script/main/art.asp?articlekey=25399
Food Safety – Preventing Foodborne Illness. Retrieved on 5/2/2020 from https://www.medicinenet.com/script/main/art.asp?articlekey=61936
When should I call my doctor about food poisoning? Retrieved on 5/2/2020 from https://www.webmd.com/food-recipes/food-poisoning/qa/when-should-i-call-my-doctor-about-food-poisoning
Leftovers and Food Safety. Retrieved on 5/2/2020 from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/leftovers-and-food-safety/ct_index
WHO’s first ever global estimates of foodborne diseases find children under 5 account for almost one third of deaths. Retrieved on 5/2/2020 from https://www.who.int/news-room/detail/03-12-2015-who-s-first-ever-global-estimates-of-foodborne-diseases-find-children-under-5-account-for-almost-one-third-of-deaths
The burden of foodborne diseases is substantial. Retrieved on 5/2/2020 from https://www.who.int/foodsafety/areas_work/foodborne-diseases/ferginfographics.pdf?ua=1
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