Today, Changsha, friends and family together, eating out at every turn, does not know that restaurants are high-risk areas gastrointestinal disease transmission. According to a survey of Eighty per cent of the hotel was never to the point menu of small and medium disinfected. Even in some large hotels, ordering books on disinfection and no sense of sound. Experts remind that, when dining out, such as not pay attention to food hygiene, then the likelihood of contracting hepatitis A is very high.
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Looking back now it was "cold," Mr. Hou has also a lingering fear.
Mr. Hou Chinese New Year gathering with friends and family often now. As the irregular lifestyle, he developed a fever a week ago, Mr. Hou thought it was a cold, not too concerned that more water and rest on the hook. But these two days there abdominal pain, bloating symptoms, whole body fatigue, serious when knees felt weak, had the hospital for treatment. Test results showed that Mr. Hou is not cold, but got a hepatitis epidemic.
Study of Liver Diseases with many years of clinical experience in the Provincial People's Hospital Liver specialist Hu Xiaoxuan introduction, most of the patients had hepatitis, as did Mr. Hou, there will be a high fever, loss of appetite, malaise and other symptoms. Therefore, early hepatitis often be mistaken for a cold, easily misdiagnosed, bungled condition.
"Early cold symptoms of hepatitis, patients often misleading, and many people think of the time to check liver function, liver area are often not comfortable there." Dr Hu said, "If in life fever, fatigue, yellow urine, tired oil symptoms can go to the hospital to check liver function is normal, there may be suffering from a high incidence of hepatitis A in the spring. "
Restaurant menu worrying health
For people who frequently eat out, following this set of data may be to your mind you.
Shanghai Huangpu District Health Authority catering units in the region 30 a la carte sampling of 150 registered for testing found that the health status of the menu point is not optimistic. Each point of the menu based on the total number of bacteria detected two samples, two samples of coliform bacteria, and the reference to "public places, cleaning and disinfection of public goods determine the standard" test found that exceeded the total number of bacteria-positive rate of 22.67%, positive rate of coliform bacteria exceeded 7%, exceeding the total positive rate of 14.83%.
"What point of the menu need to eliminate toxic? We never sterilized! With the old, and the for-Bai!" When the Authority asked the staff whether the disinfection point menu when a waiter answered confidently so. Handled a large number of these every day, not to be sterilized point menu, usually used for up to six months to two years.
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