(Health Times reporter Liang Yuan) “If a small trader has an infectious disease, eating his food will be contagious!â€, “Do not share food with infectious patients, it will be contagious†... ... infectious diseases will really spread through food The authoritative answer is coming! A few days ago, the National Health and Family Planning Commission's official website published the “Catalogue of Diseases that hampered food safety†and clearly defined that six infectious diseases could indeed be transmitted through food, namely: cholera, bacterial and amoebic dysentery, typhoid and paratyphoid fever. Viral hepatitis (A, E), active tuberculosis, suppurative or exudative skin disease. The hepatitis B and AIDS that often appear in rumors are not listed in the spread of food! These diseases belong to digestive diseases Why do these six diseases spread through food? According to Chen Xiaoyu, deputy chief physician of the Department of Infectious Diseases of Wuhan Union Hospital, these six diseases are all diseases of the digestive system. This means that patients with such diseases may become contaminated when they come into direct contact with food. Other people who come into contact with these foods, such as those who have eaten or contacted directly with infectious diseases, may be infected! Take typhoid fever as an example. In the history of the United States, there has been an incident of "typhoid fever". The protagonist of the incident was a maid with excellent culinary skills. However, due to the body carrying typhoid bacillus, she was eventually segregated in a small group called “Northern Brothers Island†after it had infected more than 20 people in 7 households. On the island until his death. It can be imagined that if a person with the six infectious diseases themselves participates in the food production process without any intervention and management, Ta brings to the customer not only delicious food, but also numerous pathogenic bacteria and at any time. The risk of infection. After infection with these six diseases, in addition to common gastrointestinal symptoms such as diarrhea, abdominal pain, nausea, vomiting, fever, general malaise and other symptoms and signs (such as typhoid/paratyphoid, viral hepatitis). In addition, jaundice is common in A/E viral hepatitis. Patients with active tuberculosis often have cough and sputum for more than 2 weeks. They have bloody, low-grade fever, and chest pain. Suppurative or exudative skin diseases are mainly on the skin or purulent, exudative lesions, and can be repeatedly infected. Hepatitis B and AIDS do not spread through food It is worth noting that hepatitis B and HIV that have been rumors for many years are not included in the spread of food. Although both HIV and hepatitis B are hazardous infectious diseases, their transmission does not include food transmission. The main means of transmission of AIDS are: sexual contact, blood transmission and mother-to-child transmission. The transmission routes of hepatitis B include: blood transmission, mother-to-child transmission, and sexual contact. Day-to-day work or life contact, such as shaking hands, hugging, eating together, and other blood-free behavior, will not spread the above-mentioned diseases. Heat disinfection is necessary Because of these six diseases, it is possible to pass on food to other people. For this reason, the country has clearly defined that people with these diseases cannot engage in food production and processing. When suspected food workers are suspected of having similar diseases, they should stop engaging in food-related industries immediately and go to regular medical institutions for diagnosis and treatment. For ordinary people, if someone at home is infected with these six diseases, it is best to eat separately, while the individual's tableware is strictly disinfected. Heat disinfection is the most common method of sterilization for ordinary people. Many housewives cook their home bowls and chopsticks in their pots for more than ten or twenty minutes at regular intervals. Although the methods are old-fashioned, they are really effective. "Bacteria are generally heated to 100°, and germs can be eradicated in 5 to 10 minutes," said Chen Xiaoying. This is due to the high temperatures that denature the proteins in the virus envelope, and the nucleic acids are hydrolyzed, causing the virus to lose its ability to infect the host, such as typhoid bacillus in nature. The vitality is tenacious (water can survive for 2 to 3 weeks, can maintain 1 to 2 months in feces, low temperature resistance, and can live for months in a frozen environment), but as soon as they are heated to 100°, they will die immediately. Therefore, at intervals, disinfecting dishes with a high-temperature cooking method is good for preventing such digestive diseases. Biotechnology,Tebuthiuron,Trifloxystrobin,Flufenacet,Amicarbazone,Prothioconazole,Sulfentrazone Changzhou Satidi Import and Export Co., Ltd. , https://www.guanjiejts.com