In the summer, a variety of pathogenic microorganisms grow, which makes food more prone to decomposition. Inadequate processing or storage of precooked cold dishes, cold foods and other foods can also easily cause food poisoning. Therefore, special care must be taken to prevent the appearance of food transmitted diseases in the summer. Bacteria: Do not wallpaper for more than 2 hours In the summer, the refreshing and delicious cold fungi are popular.山东疾病控制和预防中心的食品和营养研究所的刘hui引入了真菌，即如果它太长，它会产生一种称为酵母菌的有毒物质，这可能会导致人类用酵母菌中毒。 Rice yeast acid is a high temperature resistant substance and cannot be removed even when high temperatu is cookedRas. Eating fungi contaminated with yeast acid can cause poisoning and can cause symptoms such as dizziness, nausea, vomiting and diarrhea. Soak the fungus as much as I wouldeat at the same time. Use clean water and containers when soak, and often change the water. Do not continue soaked, since it is usually completely soaked in approximately 2 hours. Do not eat if the soaked fungus smells or if you feel mucus when you touch it with your hands. Undoubted black fungi must be stored in the refrigerator within time (within 24 hours). When the cold fungus is bleached first and then cools, do not eat it raw. Meat and eggs: it is safer to cook in summer Salmonella is the "number one murderer" of food poisoning.它通常存在于原始食品或半寿命中，例如退休的鱼片，残疾乳制品，肮脏的水果和蔬菜以及软煮鸡蛋。 李林（Li Ling）是医院1号药物治疗中草草药的主要教练，他介绍了沙门氏菌的最佳繁殖温度在35至37°之间，并且可以大量大于20°C的大量复制。此外，其生存时间很长。 It can surv在水，肉，鸡蛋和奶制品中使用数周或几个月，可以在高盐的条件下（例如硬化的肉）生存30天以上。 After Salmonella pollutes the food, there is no obvious change in the appearance or smell and is not easy to detect. However, it is not resistant to high temperatures and can be inactivated in 10 minutes in 75 environments. Therefore, the best way to prevent Salmonella is, to cook well before eating. In addition, when working with food, it is better to separate raw and cooked tables to avoid cross infection. SUPERANT RICE: completely cooked 上海pudonghe控制和预防疾病的新中心的刘小（Liu Xiaowei）指出，Cerius cerius bacillus cererus尤其喜欢食物，包括许多淀粉，包括炒饭，稀饭，米粉，米粉和其他水稻，米粉和其他水稻产品，冷点，灰色，灰色，谷物，晶粒，肉类和其他食物。 In the summer, the weather is warm and humid. Bacillus cereal will reproduce violently if previous foods are not properly stored. Eating contaminated paste can cause food poisoning in the Bacillus cereal. Cold noodles and other foods ready to eat should be eaten at the same time. The remaining rice and other prepared foods should be stored at low temperatures as soon as possible (below 4 ° C). Sober and other foods must be heated thoroughly above 70 ° C and stored for at least 3 minutes before serving. 如果米饭在室温下（超过1.5小时）剩下的时间太长，那么即使加热了100°C，剩余的米细菌也可能会杀死快速起火的ICA，从而降低了消费安全性。 Pumpkin melon: If you have a bitter taste, it is thrown out 智格医院部副局长舒·朗（Shu Long）说，瓜瓜南瓜（也称为南瓜）是夏季经常在餐桌上的访客。一般而言，人类长期以来一直保持着cut虫科家族的水果和蔬菜，几乎没有苦味，但是仍然有许多因素会使他们痛苦。许多人认为南瓜瓜有苦味，但他们知道不知道，烹饪后可以吃。有些人还认为，苦味南瓜瓜和苦瓜的作用与消除火势相同，尽管他们有多苦，他们可以吃。我认为它会来的。实际上，苦瓜没有吃掉。引起痛苦的周围取消恶心，呕吐和其他反应的苦味物质，可能引起诸如腹痛和腹泻等症状。 虽然区分苦味和甜美的南瓜瓜并不容易，但许多苦涩的南瓜瓜比甜瓜瓜较薄且更长，并且在国外不平等和苦涩。在吃南瓜瓜之前，请用舌头的尖端尝试一下苦味。如果您知道苦涩，请立即接受。即使是小刀和切割桌，也必须仔细清洁。 元帅：不要抓住During the red tide 江苏省的预防和控制nanjing疾病的心理化学办公室的Ji Tangtonong指出，海鲜不会产生毒素本身，但是当它们与有毒藻类共存时，它们可以在体内积累，尤其是在“红潮”中产生。引起中毒的贝壳是prbivalvas壳，其中包括扇贝，贻贝，牡蛎，哈利格蛤lam，蛤lam和红色壳的常见壳。 In addition, seafood toxins occurs in molluscs (mud drop). 在有毒红潮的警告期间，“跑到大海”以节省海鲜，并且在正常时期，在排水渠附近的水中不收集海鲜或鱼壳。 Do not risk contaminated shellfish. Common cooking methods cannot completely destroy marine shell toxins, and everything is at risk of addiction. Buy now and eat now. Do not eat raw shellfish. （来源：粮食安全中国）