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夏季急性胃肠炎高发,日常生活需注意什么
炎炎夏日,冰淇淋、冷饮、冰镇西瓜成了解暑必备,急性胃肠炎也成为影响夏季健康的常见病。在国家 疾病预防控制局近期召开的新闻发布会上,首都医科大学附属北京儿童医院感染内科主任医师刘钢指 出,高温天气食品易变质、易滋生细菌,昆虫的大量滋生容易造成水源污染,提高由昆虫传播的传染病 的风险,这些因素都可能导致胃肠炎等疾病发生。 急性胃肠炎患者发病时,根据诱发原因和个人身体素质不同,症状有所差异。常见症状有恶心呕吐、腹 泻、腹部绞痛、脱水等。其中寄生虫和病毒感染常常出现在儿童和免疫力低下人群,以及卫生条件较差 的地区。细菌感染则更多因为食物和水源被污染,比如食用了已经变质的饭菜、未洗净的蔬菜水果等。 新疆维吾尔自治区人民医院消化科消化道早癌主诊组组长冯燕告诉中青报·中青网记者,急性胃肠炎俗 称"上吐下泻",患者往往起病较急,病程进展迅速,且多种症状组合出现。部分轻症患者因饮食不当发 病,如食用生冷食物、暴饮暴食或者不慎食用过敏食物刺激胃肠道黏膜。这些患者可在家中自我康复。 但如果病情比较严重,需要立刻送医,不及时救治可能会进一步发生脱水、休克、败血症等严重症状, 甚至导致患者死亡。 夏季高温和潮湿多雨的环境给许多细菌和病 ...
夏天小心这个“冰箱杀手” 五招教你防范李斯特菌
Qi Lu Wan Bao· 2025-06-09 01:06
Core Insights - The article discusses the risks associated with consuming fruits stored in refrigerators during summer, particularly focusing on Listeria monocytogenes, which poses a significant threat to vulnerable populations such as pregnant women, the elderly, and young children [3][4]. Group 1: Food Safety Risks - Listeria monocytogenes is a major concern for pregnant women, as it can lead to severe health consequences [3]. - The bacterium is resilient in low-temperature environments, making refrigerated foods a potential source of infection [3]. - Fruits and vegetables can carry Listeria due to contact with contaminated water and soil during growth [3]. Group 2: High-Risk Foods - Certain foods, including cold dishes, unpackaged cooked meats, and some frozen products from small manufacturers, are identified as high-risk for Listeria contamination [3]. - The summer and autumn seasons are particularly prone to foodborne illnesses, with the World Health Organization reporting 420,000 deaths annually from such diseases [4]. Group 3: Prevention Measures - Key food safety practices include maintaining cleanliness, using safe water and ingredients, separating raw and cooked foods, cooking thoroughly, and keeping food at safe temperatures [5]. - It is recommended to wash fruits thoroughly with running water and to consume whole fruits rather than pre-cut varieties to minimize risk [8]. - For vulnerable groups, it is advised to avoid high-risk foods and ensure proper food handling and storage practices [3][8].