Effective response to the food poisoning crisis requires the establishment of a systematic defense line from three levels: prevention, identification, and emergency response. The prevention process should strictly control the ingredients, choose fresh and reliable food sources, avoid purchasing expired or unknown ingredients, and be particularly wary of wild game and unknown sources of flora and fauna. When handling ingredients, it is necessary to clean and remove pesticide residues and pollutants. Raw and cooked foods should be stored separately to avoid cross contamination, and meat, seafood, etc. should be fully heated to a safe temperature. Kitchen hygiene management is equally important, keeping cooking utensils clean and developing the habit of washing hands before and after meals.

Identifying the symptoms of food poisoning is a prerequisite for timely intervention. Typical manifestations include acute gastroenteritis symptoms such as nausea, vomiting, diarrhea, abdominal pain, etc. that occur within a few hours after eating. Severe cases may be accompanied by fever or dehydration. If suspicious symptoms are detected, immediately stop consuming the relevant food and keep the remaining food samples for traceability testing. During the emergency response phase, priority should be given to preventing dehydration. Oral rehydration salts or diluted saline can be taken to supplement electrolytes and avoid using antidiarrheal drugs that interfere with the natural excretion of toxins. If the poisoning lasts for 1-2 hours and the patient is conscious, stimulating the base of the tongue to induce vomiting may be considered. However, inducing vomiting is strictly prohibited for those who are unconscious or have ingested corrosive substances.

Establishing a long-term mechanism is equally important. Consumers should actively learn about food safety knowledge and pay attention to warning information issued by authoritative departments. Food producers and operators need to strictly implement hygiene standards, while regulatory authorities need to strengthen full chain supervision, implement sealed testing and traceability accountability for problematic food. When a mass poisoning incident occurs, the emergency response mechanism of multiple departments should be activated in a timely manner, the handling process should be open and transparent, and the results should be reported to the society. Only through the triple guarantee of personal protection, corporate self-discipline, and government regulation can the risk of food poisoning be greatly reduced.