In August, Guangdong is still in the hot dog days of summer and autumn, and the weather is hot and long-lasting, making it a high-risk period for bacterial foodborne diseases. Huang Qiong, chief physician of the Nutrition and Food Safety Institute of the Guangdong Provincial Center for Disease Control and Prevention, stated on the 7th that it is necessary to stay away from foodborne diseases in summer and autumn, and improve the ability to identify "deadly killers" hidden in food. Foodborne diseases are diseases caused by consuming food contaminated with pathogenic factors or food containing pathogenic factors themselves. Bacterial infections or poisoning are common types of foodborne diseases in Guangdong during summer and autumn. Huang Qiong explained that the so-called "deadly killers" hidden in food refer to some pathogenic bacteria such as Clostridium botulinum, Pseudomonas cocoanum subsp. oryzae, Listeria monocytogenes, etc. Even if they grow and reproduce in large quantities or even produce toxins, they will not significantly change the sensory characteristics of food, such as mold, acid, odor, and deterioration, but can cause serious adverse consequences such as poisoning, death, miscarriage, and stillbirth in pregnant women. How to stay away from foodborne diseases in summer and autumn, and guard against identifying hidden "deadly killers" in food? Huang Qiong stated that Clostridium botulinum is an anaerobic bacterium that produces botulinum toxin, which may contaminate homemade fermented foods, dried meat products, and vacuum packaged foods. She suggests purchasing cooked meat products and fermented foods with caution, not buying or consuming food of unknown origin or produced by small workshops, and paying attention to food preservation conditions; Homemade fermented foods and meat products should be carefully considered to ensure the cleanliness and hygiene of raw materials and production processes. Millet fermentation acid is a highly toxic toxin produced by Burkholderia tangchang (Pseudomonas cocos subsp. oryzae), which may contaminate fermented grain products, aged or spoiled Tremella fuciformis, Auricularia auricula, or expired wet rice and flour products. She suggested that families should not make fermented rice and flour without authorization; The water used for soaking black fungus and silver fungus should be clean and not exceed two hours; When purchasing wet rice and flour products, it is important to pay close attention to the production date and shelf life, and avoid consuming expired food. In addition, Listeria monocytogenes mainly contaminates raw and cold dishes. She suggests that pregnant women, newborns, the elderly, and people with lower immunity should avoid consuming such foods excessively in summer and autumn. The prevention and control of foodborne diseases in summer and autumn are recommended to adopt the five key points of food safety recommended by the World Health Organization, including keeping clean and washing hands frequently during food preparation; The places and equipment for preparing food should be cleaned and disinfected, and insect and rodent prevention measures should be taken; Food should be thoroughly cooked, especially meat, poultry, eggs, and seafood, to ensure a temperature of 70 ℃ or above. It is best to use a food specific center thermometer; Preheat cooked food thoroughly; The refrigerator is not a safe, so it is not recommended to store food for too long. (New Society)