Tips to avoid food poisoning in summer today woman and mother

We must be extremely careful with the heat we are going through this summerfood poisoning Since the high temperature favors
The growth of microorganisms and keeping food at the right temperature makes it more difficult, as cold chains can be broken more easily, causing food to spoil more quickly.

The Spanish Society of Endocrinology and Nutrition (SEEN) has warned about risk of food poisoning given to the body, especially during the summer Tips to avoid food poisoning And from HM Hospital group he recalled the importance of being careful not to break the chain of food preservation.

Why does food poisoning happen?

Food poisoning can be caused by eating foods that contain pathogenic microbes or their toxins, viruses or parasites. Dr. Ana Isabel Sánchez Marcos, a member of Seine’s Nutrition Area, explains that “the disease can be caused by the ingestion of bacteria or viruses carried in the food (infection), the toxins that have already formed. The food (poisoning) ) ), or in parasitic forms at specific stages of their development cycle (infection).

Examples of infections would be salmonellosis and hepatitis A; poisoning by its toxins, botulism and gastroenteritis; and by staphylococcal and parasitic enterotoxins, trichinellosis and anisakiasis.

According to Dr. Ignacio Ramil, coordinator of the Internal Medicine Service at HM Modelo Hospital in Corua, most gastrointestinal infections that occur in summer have their origins due to an increase in ambient temperature. The coolness of the refrigerator helps slow the growth of bacterial loads
food, but does not sterilize it. And the growth rate is going to be very rapid at room temperature and it is easy to consume high concentrations of bacteria per food and that can cause damage.

Symptoms of food poisoning are nausea, vomiting, diarrhea, abdominal pain and cramps, and sometimes fever. As per EFSA report
(European Food Safety Authority) Published in 2020, the most common foodborne illnesses are caused by campylobacterSalmonella, Yersinia, Bacteria Escherichia coli and listeria. The same report also warns that foodborne zoonotic diseases are a major threat. More than 350,000 cases are reported in the EU each year and the true number is likely to be higher.

Tips to avoid food poisoning

In the summer, outdoors (avoiding exposed foods without protection) and at home, extreme care must be taken in what we cook and how we preserve it.

Endocrinologist Ana Isabel Sanchez Marcos offers these tips for preventing food poisoning:

  • Do not drink raw milk without heat treatment.
  • Keep meat, fish and baked goods refrigerated or frozen
  • If dishes are made with raw eggs at home, they should be eaten immediately or kept cold and leftovers discarded, as they can spoil and be more easily contaminated by heat. In catering establishments, the use of egg products is mandatory in the preparation of dishes with raw eggs such as mayonnaise, sauces, creams, etc., in which the temperature does not reach 75 ° C.
  • Properly cook foods of animal origin, as they can be contaminated with microorganisms, consume them immediately after cooking and, if leftovers, store them at a maximum of 5 °C or frozen.
  • Avoid contact between raw and cooked food, as cooked food may be exposed to raw food or to objects that come into contact with raw food (knives, boards, surfaces, kitchen rags, etc.) can be re-contaminated.
  • The Professional College of Dieticians and Nutritionists of Madrid (CODINMA) also recommends thoroughly washing all kitchen utensils after each use and using kitchen paper instead of cloth.
  • Maintain proper hygiene while handling food and clean all kitchen surfaces properly
  • Keep food out of reach of insects, rodents and pets.
  • Do not reheat food frequently. You can find out more in the article Tips for Eating at the Office in Summer.
  • If the baby drinks adapted milk, you will need to prepare the bottle just before giving it and do not save the leftover milk as it gets contaminated easily.

Dr. Ignacio Ramil says that “Once the cold chain is broken, when the food comes out of the fridge and is heated, it cannot return to the refrigerator because the bacterial load has increased and there is a risk of food poisoning and the same can be frozen.” The same can be said for Hue. Food: After removing it from the freezer, the cooking time should be minimal and it should not be refrozen. and

how to treat food poisoning

Food poisoning is usually mild and goes away without treatment, but some people may need to go to the hospital.

Endocrinologist recommends consulting a doctor if vomiting and inability to tolerate fluids, vomiting or bloody stools, diarrhea lasting more than three days, extreme pain or severe abdominal cramps, fever (temperature above 38°C) ), signs or symptoms. Dehydration (extreme thirst, dry mouth, little or no urine, severe weakness, dizziness, or lightheadedness).

Experts remind that anti-diarrhea medications should not be taken without a doctor’s prescription as they can aggravate symptoms because diarrhea is the gut’s defense against infection.

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