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In response to the concerns of the people of Beijing about the safety of medication, the "Beijing Pharmacist" column launched by the Beijing Hospital Management Center officially returned. The "Beijing Medical Management" WeChat public platform will be released every Thursday, each issue around the theme of drug education, by the municipal 22 hospital pharmacists through popular science language, cartoons, videos and other forms of science to provide you with disease knowledge, medication guidance, healthy diet and hospital characteristics of medical services and other original science information.
Fifth Session Navigation
This "refrigerator killer" is not afraid of the cold
One thing is more important than getting sun protection
Review experts for this issue: Xue Ying, deputy director and pharmacist in charge of the Department of Pharmacy of Beijing Hospital of Traditional Chinese Medicine, and Jiang Dechun, director and chief pharmacist of the Department of Pharmacy of Beijing Shijitan Hospital
Pharmacist Profile
Capital Institute of Pediatrics
Zhou Xin
Zhou Xin, working in the Children's Hospital Affiliated to the Capital Institute of Pediatrics, is a clinical pharmacist in pediatric gastroenterology.
Department: Department of Pharmacy, Children's Hospital Affiliated to capital Pediatric Research Institute
Specialty: Pediatric Gastroenterology
Consultation hours: Monday afternoon 13:00-16:30
Consultation location: Children's Hospital Affiliated to capital Pediatric Research Institute Outpatient Medication Consultation Center
I believe that many people have such a habit, the meal can not be eaten into the refrigerator, wait until the next meal to eat to avoid the phenomenon of waste. However, the news that a woman once contracted meningitis from drinking chicken soup stored in the refrigerator is still fresh in the memory. Why does drinking chicken soup in the refrigerator cause such serious consequences? In fact, the real "culprit" is not chicken soup, but "listeria" in the refrigerator. Today, the pharmacist will take you to know how to avoid infection with "Listeria"
1
What is "Listeria monocytogenes"?
Listeria monocytogenes, a foodborne pathogen, is a facultative anaerobic, non-spore-producing gram-positive short bacillus. The bacteria can adapt to a wide temperature range and survive and multiply at refrigeration temperatures, so they are often found in cold foods, unprocessed foods of animal and plant origin, such as soft cheeses, delicatessen meats, hot dogs, milk, cold salads, etc.
Listeria infections are more common in the spring and summer, and patients infected with the bacteria often bring bacteria into the body through the gastrointestinal tract because they eat food contaminated with a large number of bacteria. With the continuous regulation of the food supply chain in modern society, people's awareness of health and safety has gradually improved, and the normal population has a certain resistance to Listeria itself, so the outbreak of this bacterium is not common [1].
2
What are the foods at risk of infection?
Different countries have different diets, and the Mainland National Food Safety Risk Assessment Center ranks the risk of listeria exposure in common foods in mainland China. Raw freshwater fish, marinated meats in bulk sauce, dried cooked meats in bulk cured meats, grilled meats in bulk and salads are all riskier foods. Children under 5 years of age and older people over 65 years of age are also at higher risk of exposure to Listeria through ice cream and popsicles [2].
3
Who are the susceptible groups of "Listeria"?
Although the incidence is not high, Listeria is very "watchful of people's dishes". Young, healthy, non-pregnant people who are infected with this bacterium usually develop gastroenteritis only from simple Listeria infections and generally do not require special treatment.
For high-risk individuals, it may cause serious infections. Immunocompromised groups such as pregnant women, the elderly, newborns, post-organ transplantation, HIV patients, cancer, those receiving tumor necrosis factor antagonists or glucocorticoid therapy, as well as patients with various chronic diseases, such as alcoholic fatty liver disease, diabetes, kidney disease, rheumatic immune disease, liver disease, etc., require special attention.
4
How to treat it with drugs?
Non-high-risk people who are infected with Listeria usually present with gastroenteritis and generally resolve spontaneously.
High-risk people who develop only symptoms of gastroenteritis may receive oral amoxicillin or compound sulfamethoxazole.
Severe infections are most common in meningitis and sepsis, and the most commonly used antibiotic is ampicillin. Cephalosporins are ineffective against Listeria monocytogenes. Ampicillin or penicillin plus gentamicin is preferred for neurological infections, and the main alternative treatment for penicillin allergy is co-sulfamethoxazole, but pregnant women should avoid using co-sulfamethoxazole.
If medication is required, it is recommended to go to the hospital and follow the doctor's instructions.
5
How can I reduce my risk of infection in my life?
Listeria is not afraid of the cold, but it is afraid of the heat. Heating to 70 °C for 2 min kills Listeria. Therefore, the food in the refrigerator should be cooked and then drunk, of course, if it is left for several days, then let's boil a new pot!
Pay attention to the prevention of foodborne infections, fully cook meat when eating meat, and fully wash vegetables when eating vegetables. Raw food and cooked food are stored separately, and raw and cooked food knives are used to carefully clean the tableware. Do not drink raw milk that has not been pasteurized. The refrigerator is cleaned and disinfected regularly. People at high risk avoid soft cheese (but can eat hard cheese and yogurt), and avoid ready-to-eat foods and cooked foods unless thoroughly reheated.
bibliography:
Harrison infectious disease[M]. 1st ed. Shanghai Science and Technology Press. 2019. 405-407
Song Xiaoyu, Pei Xiaoyan, Xu Haibin, et al. A study on the classification of health risks of listeria contamination in retail food in mainland China. Chinese Journal of Food Hygiene[J]. 2015, 27(04): 447-50.