Food poisoning increases as the temperature rises









Bacteria, viruses, parasites, toxins and chemicals introduced into the human organism through food can cause food poisoning. With the effect of rising temperatures, the cases of food poisoning observed in the summer months increase significantly. Dietician Gültaç Uncle Çamır says there are four types of bacteria that cause food poisoning. The first of these is “staphylococcus”, the most common type of bacteria. Gültaç uncle Çamır stated that this bacteria is found in meat, milk, dairy products and salads made from poorly washed materials and said that two or three hours after ingesting food with bacteria, symptoms of poisoning begin and a vomiting reaction is observed in the body.

Bacteria can cause fatal poisoning

Dietitian Gültaç Uncle Çamır said another type of bacteria most commonly seen in food poisoning caused by meat, milk and salad is “shigella”, and the time to show symptoms in poisoning caused by this bacteria is one or two days. Gültaç Uncle Çamır says, “This bacteria is seen with nausea, vomiting, fever, cramps, abdominal pain and symptoms in the form of blood in the stool.” Clostridium botulinum is one of the bacteria that causes the most serious and deadly food poisoning. This bacteria can be found in canned food, meat, vegetables and fruits. Gültaç Uncle Çamır said, “This bacteria can paralyze, impede breathing and cause death.”

Things to keep in mind when eating meat

Dietitian Gültaç Uncle Çamır stated that the products that are not known how and where they come from, as well as not knowing how they are stored, sold uninspected and openly on the counters, should not be bought because of the low price, and those who will consume meat must buy the meat from the delicatessens operated according to the standards. Dietician Gültaç Oom said that packaged products from reliable brands can also be purchased, saying: “When buying packaged products, make sure that the packaging is not damaged. Make it a habit to read labels. Check the production and expiration dates on it. Never eat raw milk because of animal-borne diseases,” he said.

Food storage tips

Dietician Gültaç uncle Çamır said that the most practical method to prevent food from spoiling is to keep it in the refrigerator or freezer, and said that if the cooked food is not consumed immediately, it should be put in the refrigerator within two hours . Gültaç Uncle Çamır said that the food that is in the refrigerator and needs to be taken out for consumption should be heated above seventy degrees and the same food should not be reheated again and again. Çamır said, “Don’t put the food you took out of the freezer back into the freezer after it has thawed. Avoid contact between cooked food and raw food. Pay attention to your personal hygiene. It is important that persons preparing food wash their hands with soap for at least two minutes to avoid food poisoning. In addition, people with cuts or open wounds on their hands should absolutely not prepare food and in mandatory cases use gloves, wrapping these wounds in such a way that they do not come into contact with food under any circumstances.

Fruits and vegetables should be consumed after they have been thoroughly washed.

Çamır states that people should wash their hands thoroughly after preparing food such as raw meat, eggs or poultry. Çamır continued his words as follows: “Fruits and vegetables should be consumed after being thoroughly washed. Make sure your food is well cooked. Foods that are not cooked for sufficient time and temperature can lead to the transfer of harmful bacteria to the digestive system. In case of diarrhea and vomiting, you should rest and increase your fluid intake with clean water, ayran, mineral water, unsweetened tea. If you have diarrhea; You should consume rice porridge, yogurt, bananas, peaches, boiled potatoes.


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