Consumption of contaminated food is the main cause of bacterial diarrhea, so which foods are easily contaminated with pathogenic bacteria and how to prevent it? The hot summer days are accompanied by soccer and ice cream for children, but hiding behind them may be bacterial diarrhea – grabbing food with unclean hands after activities and eating expired and spoiled food are the two most likely behaviors to trigger bacterial diarrhea. At this point, you should be on guard, and in addition to paying attention to your child’s actions, you should also be familiar with the causative agents of bacterial diarrhea and ways to prevent it. Common causative agents of bacterial diarrhea Data from the China Center for Disease Control and Prevention (CDC) in 2012 showed that Salmonella was the most common microbial pathogen among foodborne diseases, and the number of foodborne disease outbreaks caused by it reached 60 cases throughout the year, accounting for 6.5% of all foodborne diseases and involving 2,089 patients, accounting for 15.3% of all patients; the rest of the foodborne diseases caused by The remaining pathogenic bacteria that cause foodborne diseases are Vibrio parahaemolyticus, Staphylococcus aureus and its toxins, Bacillus cereus, and Escherichia coli in that order, and all the above five pathogenic bacteria may cause bacterial diarrhea. Regional and national epidemiological data may vary depending on factors such as climatic conditions, food composition, and susceptibility of personnel in different regions. Bacterial diarrhea in children in Beijing is mainly caused by Salmonella (45.7%), Shigella (18.6%), laxative Escherichia coli (8.6%), and Staphylococcus aureus (27.1%); in Chongqing, Bacillus dysenteriae is common; in Shenzhen, the primary causative agent is laxative Escherichia coli, followed by Salmonella and Staphylococcus aureus. Prevention of easily contaminated food Consumption of contaminated food is the main cause of bacterial diarrhea, so which food is easily contaminated by pathogenic bacteria and how to prevent it? Salmonella mainly contaminates milk, eggs and meat products. Not drinking raw milk that is not pasteurized or UHT sterilized and not eating raw eggs can largely stop the spread of Salmonella. When handling meat, pay attention to the separation of raw and cooked plates, and to ensure that meat is cooked thoroughly, with a central temperature of 75°C or higher. Vibrio parahaemolyticus mainly comes from fish, shrimp, shellfish, crab and other seafood, which is salt-loving and cold-resistant, but sensitive to heat and acidic conditions. When eating aquatic products, it is also recommended to cook them and if you want to eat some oysters and so on, you must use fresh oysters and dip them in lemon juice or vinegar. Staphylococcus aureus poisoning is caused by a variety of foods, including meat, fish, eggs and their products. In addition, poisonings caused by rice flour products such as leftover rice, glutinous rice cake and cold noodles are also reported from time to time. To prevent Staphylococcus aureus, food should be stored at low temperature and in a ventilated environment, and food should be heated thoroughly before consumption. Staphylococcus aureus is more heat-resistant and needs to be heated at 80°C for 30 minutes to be killed. How to prevent bacterial diarrhea? In addition to avoiding “illness by mouth”, strengthening the immune system and establishing a balance of intestinal flora is also a way to protect against pathogenic bacteria. Probiotic preparations can increase the number of beneficial intestinal bacteria and use the occupancy effect and bioactive substances to inhibit the infection of pathogenic bacteria, which has a good protective effect. A study showed that children aged 1-6 years old who took Pepcidium bulk (Bifidobacterium trisporus) continuously for 4 days had a diarrhea incidence of 38.93% during the experimental 21-day observation cycle, which was significantly lower than that of 50.85% in the control group (P<0.05), and Salmonella and Bacillus dysenteriae were detected in the stools of children with diarrhea, suggesting that probiotics have a preventive effect on bacterial diarrhea. In addition, probiotics can have a therapeutic effect on diarrhea that has already occurred. The study proved that the combined treatment of infectious diarrhea in infants and young children with Pepcid, Simethicone and Scopolamine on the basis of conventional methods had significantly higher efficiency than conventional therapy (P<0.05), and the antiemetic time, antidiarrheal time, temperature recovery time, dehydration correction time and normal stool properties in infants and young children were shorter than those in the control group, which is worthy of clinical application and promotion.