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Food poisoning classification

• Bacterial food poisoning, such as: Salmonella, Vibrio enteritidis, Staphylococcus aureus, Cactus bacillus, Clostridium botulinum, pathogenic Escherichia coli, etc.
• Chemical food poisoning, such as pesticides, illegal food additives, heavy metals, etc.
• Natural toxic poisoning, such as: poisonous shellfish, poisonous puffer fish, poisonous mushroom, etc.
• Allergic food poisoning, such as: stale or spoiled fish and meat.

Common causes of food poisoning

• Insufficient refrigeration and heating
• Leave the food at room temperature for too long after preparation
• Cross contamination of raw and cooked food
• Food contamination caused by poor hygiene of the staff or they have been infected
• Food preparation utensils or equipment are not cleaned
• Water source is polluted
• Ingestion of food containing natural toxins

Five Principles of Preventing Food Poisoning

• Wash your hands: wash your hands before and after preparing food, and bandage any wounds.
• Be fresh: The ingredients must be fresh and sanitary, and the water must be clean.
• Separate raw and cooked food: use different utensils to handle raw and cooked food to avoid cross-contamination.
• Be heated thoroughly: the bacteria in the food center will be easily destroyed if the temperature exceeds 70℃.
• Pay attention to the storage temperature: Only when the temperature is lower than 7℃ can inhibit the growth of bacteria.

Treatment of suspected food poisoning

• Seek medical attention immediately if symptoms of food poisoning occur.
• Keep the remaining food samples (sealed and kept in low temperature refrigeration, not frozen), and notify the health unit as soon as possible.
• The medical hospital (institute) should notify the health unit within 24 hours if it finds a food poisoning patient.