Disinfection of Hand, Foot and Mouth Disease Prevention Act
Posted on October 30, 2009Filed Under Hand-Foot-Mouth Disease Prevention | Leave a Comment
Hand, Foot and mouth disease is caused by children infected with EV71 intestinal virus, non-statutory reporting of infectious diseases, mostly occurs in infants under the age of 5 can cause fever and hand, foot, mouth and other parts of the skin rashes, ulcers. CDC in Henan Province on the prevention of Hand, Foot and Mouth Disease 10 kinds of commonly used disinfection methods to make introduced.
Mosquitoes: Available 5% cypermethrin (Fendona), 2.5% deltamethrin or other pesticides, according to the instructions to use.
Drinking Water: A -3 mg of chlorine per liter, 1 mg of chlorine disinfectant, such as bleaching powder, chlorine priorities such as the role of the net 30 minutes.
Garbage: The 1000 mg of chlorine per liter solution of chlorine disinfectant spray role in 120 minutes.
Life appliances, books, toys, transport: The cleaning solution effective chlorine disinfectant chlorine disinfection, the role of time 30 minutes, or 0.3% peroxy acetic acid for 60 minutes, or direct exposure to ultraviolet light for 30 minutes.
Eating utensils, drinking with: The 250 mg per liter, the role of effective chlorine or chlorine disinfectant solution for 30 minutes.
Sewage: The 50 mg of chlorine per liter chlorine disinfectant role in 120 minutes.
Human and animal faeces: a 1:1 ratio can be used with quicklime Stir disinfection.
Waste containers in full bloom: The 500 mg of chlorine per liter chlorine disinfectant role in 120 minutes.
Patients with clothing, sheets: boil 20 minutes or 500 milligrams of chlorine per liter, the role of chlorine disinfectant for 30 minutes.
Toilets or other forms of pollution on the ground, the wall: 500 milligrams per liter chlorine with chlorine disinfectants. Dosage 200 ml per square meter. Toilets can also be covered by lime.
Raw seafood should be avoided
Food-borne parasitic diseases
The Ministry of Health has issued a notice against eating raw fish infected with food-borne parasitic diseases and health risks, to remind the catering units and consumers to take preventive measures to prevent food-borne parasitic disease.
Summer is the peak season of consumption of fresh fish, the Ministry of Health requirements, catering units should be strictly in accordance with the procurement requirements and processing aquatic products, and may not provide the parasite may be contaminated raw seafood; production of raw seafood should be designed for use between special tools and container processing, to avoid cross-contamination; production of aquatic products, processing should be thoroughly cooked to be heated to a temperature; machining process, without Sheng Guo fresh seafood containers in full bloom other direct import of food, processed aquatic products fresh The knives and cutting boards must be cleaned and disinfected before it can re-use. The Ministry of Health also warned consumers to avoid eating raw or not thoroughly heated aquatic products, in particular, do not eat raw snails and other aquatic products.
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