HEALTH AND NUTRITION

Summer food poisoning

With rising temperatures in the summer, the risk of food poisoning is considerably higher. Bacteria and other microorganisms can easily be multiplied in the summer due to the high temperatures. Usually the signs and symptoms caused by food poisoning are mild. In many cases, however, the problems are serious. People who are mostly at risk from food poisoning are young children, pregnant women and the elderly. People with chronic diseases are also at risk of food poisoning as well as people who have for whatever reasons, a weakened immune system (the body's defense system is not working well).

 What are the common symptoms caused by food poisoning?

People are at risk from food poisoning if they consume contaminated food or drink. The most common signs and symptoms caused by food poisoning are diarrhea, fever, vomiting, abdominal pain and dehydration. The problems aren't usually severe, but there are cases which can unfortunately be life threatening to the patient. The dangerous form of food poisoning usually occurs in susceptible individuals and can lead to kidney failure and malfunction or failure of other vital organs putting in immediate danger the life of a child or other vulnerable patients.

How can we protect ourselves and our families from food poisoning?

Food poisoning is lurking to spoil our summer and our happy moments. It's up to us to do what it takes to minimize the threat. Meat, poultry and fish must be well cooked at high temperatures to kill all germs. Hand washing is a simple, cheap and efficient way to dramatically reduce the transmission of germs. Before sitting at the table and start eating something, always wash your hands. When you travel do not forget to wash your hands. Hand washing with soap could save 1 million lives each year worldwide from infectious diarrhea. Always wash your hands, utensils and kitchen surfaces with hot water and liquid soap before and after preparing food. Do not mix raw with cooked food, especially meat. There is a risk of microbial contamination of the cooked food from germs found in uncooked food. It is best to keep the various meats, poultry and fish separately. Do not leave raw or cooked food outside the refrigerator. Do not refrigerate food in less than two hours from the time of cooking in order to prevent the proliferation of bacteria that could harm yourself or others. Microbes, especially some bacteria grow rapidly, thus creating the conditions for food poisoning. Never leave food to defrost on the kitchen counter. Put it in the refrigerator to defrost or use a microwave or running water. Do not forget to wash vegetables with water. It's also good to remove the external layers of some vegetables for more security.