Gastrointestinal food poisoning

The disease is more common in May to October, and it is particularly easy to occur in July to September. This is closely related to the high summer temperature and the easy breeding of bacteria. It is often caused by negligence of food purchase (food is not fresh, or fatal meat), poor preservation (mixed and destroyed storage of various types of food, or poor storage conditions), improper cooking, inadequate raw and cooked knives, or improper disposal of residues. During the festivals, the food hygiene is not strictly monitored, and food poisoning is particularly easy to occur.