MEASURES AGAINST FOOD POISONING

The risk of food poisoning increases in the summer. Microorganisms can multiply in hot weather more easily and in a short time. As the number of microorganisms increases, the rate and effects of the disease increase in the same way. Some specialists explained the precautions that can be taken.

Abdominal Pain, Diarrhea, Vomiting

Food poisoning is a common disease that can be fatal, although it is mostly mild. It occurs as a result of consuming food or drinks contaminated with microorganisms (such as bacteria, viruses or parasites) and toxins. It is difficult to say that a food or beverage is contaminated because there may be no change in appearance, smell or taste.
 In addition, the toxin or microorganism may not be present in the same amount at all points of the food, and therefore the symptoms of poisoning may not be the same in every person consuming the same food.
 Clinical manifestations include fatigue, abdominal pain, diarrhea, vomiting, and fever; it usually lasts 1-3 days and many people recover completely within a week. Rarely, it can also lead to bloody diarrhea, muscle pain, low blood pressure, and neurological symptoms.

The Most Common Bacteria

Campylobacter, salmonella, clostridium perfringens, staphylococcus aureus, E. coli, clostridium botilinum, and bacillus cereus are the most common foodborne bacteria causing poisoning. Campylobacters are often transmitted from raw poultry, unpasteurized milk, red meat, and untreated water. Poisoning due to Salmonella bacteria is caused by consumption of unpasteurized milk, eggs, raw meat, and poultry. Bacteria known as clostridium perfringens are transmitted from soil, contaminated water, canned foods and contaminated meats. E. coli is transmitted by consumption of unpasteurized milk and dairy products, contaminated meat, contaminated water-washed vegetables and fruits.
 The bacterium Stafilococ is found in the nose and skin of the person and can be found in acne, inflamed wounds or cuts; In unhygienic restaurants, contamination is common and can often be transmitted by products containing milk and cream, desserts, salads and meat dishes. The bacterium Basillus cereus is transmitted by rice, pasta, milk desserts and creamy foods. Bacteria that cause bacillary dysentery can be transmitted by dirty water and all vegetables and fruits washed with it, as well as chicken and fish, and manifest with fever, abdominal pain and bloody diarrhea.
 Helicobacter pylori is another bacterium that can be transmitted by contaminated water and food, although it does not cause a clinical picture such as food poisoning, and can cause inflammation, ulcers and even stomach cancer in the stomach and duodenum.

Raw And Undercooked Meat Risk Factor

Meats and meat dishes that are not cooked well or raw are also at risk for the development of many parasitic infections (intestinal worm, amoebic dysentery). Although rarely seen, people infected with hepatitis A may contaminate food with poorly washed hands and become contagious in the period before the onset of the symptoms of jaundice.

What should we pay attention to while eating?

•         Care should be taken to buy food from reliable places. Consumption of food sold outside and outdoors should be avoided, especially in the summer.

•         Places that are sure to comply with hygiene rules and fast circulation should be preferred for meals.

•         When purchasing all kinds of foodstuffs, the label information should be read and the production, expiry date and storage conditions must be observed.

•         Unpasteurized milk and dairy products should not be used.

•         Broken, cracked, fecal contaminated eggs should not be purchased, eggs must be washed just before use.

•         When buying canned food, the top and bottom lids are swollen, the box is damaged, the lid is loose and the expiry date must not be purchased.

•         Care should be taken to purchase drinking water from reliable sources, and if it is not sure of its reliability, it should be drunk after boiling.

•         Vegetables and fruits should be consumed after washing thoroughly.

•         Frozen foods should be used by thawing in refrigerator or microwave oven. Thawing should not be done at room temperature or by leaving the heater on the stove.

•         If possible, meals should be prepared on a daily basis, and reheating should not be done more than once if increasing food is to be reheated.

•         Edible risky foods such as red meat, poultry, fish, milk and products should be cooked at appropriate time and temperatures.

•         Food that will not be consumed immediately after cooking should be stored in the refrigerator until quickly cooled and served again.

•         Especially after preparing foods such as raw meat, eggs and poultry, hands should be washed thoroughly and separate chopping boards and knives should be used when preparing such risky foods and vegetables and fruits to be consumed without cooking.

•         Dry foods, such as cereals, legumes, should be dry, dry and stored at temperatures between 15 ° C and 20 ° C.