CCTV News: A relevant person in charge of the National Food Safety Risk Assessment Center introduced at a press conference on the 26th that according to monitoring data, the risk of foodborne diseases in spring is lower than that in summer and autumn, but it cannot be taken lightly. Some risk factors that cause foodborne diseases in the family mainly come from two aspects: one is that there are problems with the raw materials, and the other is that the preparation is not standardized.
Liu Zhaoping, deputy director of the National Food Safety Risk Assessment Center, said: "For such risk factors, the best preventive measure is to avoid toxic raw materials, do not pick, buy, or eat wild vegetables and mushrooms that we do not know or are familiar with. Do not prepare aconite medicinal food and medicinal wine by yourself at home, and do not buy medicinal food and medicinal wine of unknown origin. In terms of preparation, the most common risk factor is that the beans are not cooked or cooked thoroughly. Some consumers are too pursuing good-looking or crispy taste. The toxic substances in the beans are not destroyed, and they will cause poisoning after consumption. The best way to prevent bean poisoning is to cook thoroughly to ensure that it is cooked thoroughly. Another factor is common in the family. It is not distinguished between raw and cooked when cooking, resulting in cross-contamination. When storing food in the refrigerator, it is mixed with raw and cooked food when using chopping boards, knives, and containers, resulting in contamination of ready-to-eat cooked food. To prevent this type of foodborne disease, pay attention to cleaning the raw and auxiliary materials, keep the operation process hygienic, and ensure that the raw and cooked cross-contamination should be avoided. Before eating, it is necessary to cook thoroughly and heat thoroughly. ”
