(Reporter Liu Rong, correspondent Chen Yu) The rainy season just passed, and the island of Heron welcomed a scorching sun. In the summer season where seafood is abundant, salmon, crayfish, sea melon seeds, scallops, oysters, shrimps, etc. all challenge the taste buds of food lovers. However, the disease control experts reminded the public that if they eat raw food or eat seafood that has not been cooked thoroughly, they can easily cause infection with Vibrio parahaemolyticus and cause acute gastroenteritis.
According to Xiamen City's disease control experts, Vibrio parahaemolyticus was discovered in 1950 from an outbreak of food poisoning in Japan. It is a halophilic halophilic bacterium that must grow in a certain NaCl concentration environment. The bacteria are widely distributed in sea products, marine sediment, plankton, fish and shellfish and other seafood and preserved foods.
Foodborne diseases caused by Vibrio parahaemolyticus occur frequently in summer and autumn (May-October) and are caused by ingestion of foods containing the bacteria. The main symptoms are acute gastroenteritis symptoms. Early onset of abdominal discomfort, epigastric pain or stomach cramps, nausea, vomiting, fever, diarrhea, paroxysmal peristalsis of the umbilical cord-based characteristics of the disease. Acute onset, short incubation period. Most patients develop in about 4 to 28 hours, 2 hours in the short and 30 hours in the elderly. The main sources of infection are seafood (fish, shrimp, crabs, shellfish, etc.) and other foods that are directly or indirectly contaminated with the bacteria.
In this regard, disease control experts advise that animal foods should be cooked, cooked thoroughly and eat; food leftovers before meals should be fully heated; prevent cross-contamination during the operation of raw and cooked food; seafood should be impregnated with saturated saline preservation (and Add vinegar to seasoning and sterilize), rinse with cold boiled water before eating.
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