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Summer food poisoning and infections. Five rules to avoid them

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The number of food poisonings and infections increases significantly in the summer. Although many people go on holiday at this time, these poisonings do not only occur during holiday trips. Therefore, the Chief Sanitary Inspectorate reminds where infections and food poisoning come from and how to avoid them.

The Chief Sanitary Inspectorate reminds us of the significant increase in cases of infections and food poisoning in the summer months. As he explains, the increase in the number of poisonings is related to the easier spoilage of food on hot days, but also to the functioning of seasonal “small gastronomy” points, supervision of which is one of the main tasks of GIS.

“Food infections very often accompany foreign travel, especially to countries with lower hygiene and sanitary standards,” emphasizes the Inspectorate.

SEE ALSO: “We have just crossed the threshold of a health catastrophe in Poland.” 9 million adults are already suffering from the disease

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Food poisoning – causes

Where do food poisonings come from? Such poisonings are diseases caused by the consumption of food containing pathogenic bacteria and their toxins, parasites, viruses or chemical pollutants – explains GIS. The most common are poisoning with salmonella, staphylococcus, campylobacter, Shigella, E. coli, listeria and botulinum toxin, produced by botulism bacilli.

You can become infected through contact with a sick person, after consuming contaminated food or water, or through contact with everyday objects contaminated by an infected person. Food poisoning and infections are particularly dangerous for children, the elderly and people weakened by other diseases, because they may be severe or cause rapid dehydration of the body.

Symptoms of food poisoning

Symptoms of food infection develop within 2 hours to 7 days after consuming contaminated food or water, and in the case of the so-called food jaundice – hepatitis A – up to 4 weeks after consumption. Most often, these are gastrointestinal symptoms that last several days:

  • stomach pain
  • fever
  • diarrhea
  • nausea
  • vomiting
  • lack of appetite
  • weakness
  • jaundice (yellowing of the skin and whites of the eyes)

SEE ALSO: Record level of infections with a deadly bacteria. “Most deaths occur within 48 hours.”

5 rules of safe food

GIS also recalls the rules for preventing infections and food poisoning established by the World Health Organization. The so-called “Five Steps to Safe Food” are: keep food clean, separate raw from cooked food, cook thoroughly, keep food at the right temperature and use safe water and food.

Five Steps to Safe FoodGIS/WHO

SEE ALSO: They transmit dengue and are already present in 13 European countries. How to protect yourself against the tiger mosquito?

Main photo source: Shutterstock



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