Grain rain season health: pay attention to dehumidification, beware of allergies

Changjiang Daily, Wuhan Client, April 20th. People take food as their priority. Under the current epidemic situation, can you still go out to eat? What should you pay attention to when buying ingredients to cook at home? Disease control experts give specific recommendations according to different scenarios.

1. Eating out

During the epidemic, it is recommended not to eat out unless it is necessary. When you must go out to eat, you should take personal protection, wear a mask, gather less, get together less, reduce unnecessary dinner parties, and do not hold or attend large dinner parties.

Before the meal

Make an appointment, go to staggered peak hours, consciously abide by the health management measures of catering service companies, and take the initiative to issue a health code, a 48-hour nucleic acid test negative certificate, etc. Enter; in the process of queuing, wear a mask, reduce communication, maintain a certain safe distance from adjacent customers, and avoid gatherings; be sure to wash your hands, and follow the seven-step hand-washing method.

During the meal

Try to avoid face-to-face seating, you can choose to sit in the same direction, but the distance must be more than 1 meter; try to shorten the meal time and reduce the communication between the colleagues; try to Divide meals, do not mix tableware, and use common chopsticks for dishes; when coughing or sneezing, cover your mouth and nose with a tissue, and use your elbow instead if there is no tissue. Be careful not to litter the tissue; when there are many people in the restaurant, you can choose to take it away.

After the meal

When making payment, try to choose contactless payment methods such as electronic payment to reduce the use of cash settlement; after the meal, you should leave the restaurant immediately to reduce your stay in the restaurant; Hand washing is recommended.

2. Cooking at home

Procurement and storage of ingredients

1. Procurement of ingredients from regular vegetable markets and supermarkets with legal business qualifications. Take personal protection. Do not buy cold-chain food of unknown origin, and avoid direct contact with cold-chain food when purchasing; do not buy or eat “game” such as wild animals; do not slaughter live livestock and poultry by yourself, and do not cook livestock and poultry meat of unknown origin and its food. product.

2. Don’t hoard food. Perishable fruits and vegetables should be bought now. In order to reduce frequent going out, store an appropriate amount of shelf-stable frozen meat products, root vegetables, etc.

3. Store according to the appropriate storage conditions for various ingredients, and do not eat food that exceeds the shelf life.

4. In the selection of ingredients, pay attention to the combination of meat and vegetables, the thickness and thickness, the combination of egg and milk, eat more fresh fruits and vegetables, and balanced nutrition will help improve immunity and resistance, and reduce underlying diseases.

Cooking of ingredients

1. Develop good hygienic operation habits when cooking at home, wash your hands frequently before and after handling food, and avoid touching your mouth, eyes, and nose with unclean hands. Food should be washed carefully before processing, and attention should be paid to prevent splashing when washing. Clean and disinfect countertops and kitchen utensils in a timely manner after cooking and processing.

2. When preparing food at home, pay attention to the separation of raw and cooked food. The utensils for processing and storing raw meat, aquatic products and vegetables should be separated from cooked food. After use, they should be cleaned and disinfected in time; especially the handling of livestock and poultry meat Pay more attention when it comes to aquatic products, and store them separately when storing them in the refrigerator.

3. Home cooking dishes should be cooked thoroughly. Prepared food should be eaten as soon as possible, and kept at room temperature for no more than 2 hours. Food that cannot be eaten in time should be refrigerated or frozen. Leftover food and overnight food should be thoroughly heated before eating, and eat less or no raw aquatic products.

4. Cold foods such as pastries, cold dishes, cooked lo-mei, etc. are easily contaminated by Salmonella and Staphylococcus aureus due to raw material contamination, cross-contamination, undercooking, and improper storage. To prevent food-borne diseases caused by these pathogenic microorganisms, while doing the above precautions, it is also necessary to pay attention to making cold food in small quantities and several times, eating as soon as possible, and not storing it for too long.

5. Pay attention to preventing food poisoning from fermented rice noodles. When preparing fermented noodles and rice food at home, you should change the water frequently, maintain hygiene, and ensure that the food has no peculiar smell. Once you find pink, green, yellow-green, black and other colors Mildew spots, can not eat. After grinding, it should be aired or dried into powder in time. Storage should be ventilated, moisture-proof and dust-proof.

(Changjiang Daily reporter Wu Ye, correspondent Xu Han and Wang Min)