Prof. Dr. Yaşar Bayındır listed the things to be taken into account a few days before Eid al-Adha. Professor, who warned of diseases in sacrificial animals and infections that can occur during the sacrificial stages. Dr. Bayındır said: “If the slaughter is not performed properly, if the knife used in the slaughter of sick animals cuts the skin of the people, or if the meat of the anthrax-infected animal is eaten before it is properly cooked , skin anthrax, gastrointestinal anthrax and even meningitis can develop. Gastrointestinal anthrax is fatal in 75 percent, and if meningitis has developed in 95 percent. Another disease that can be transmitted by animals and that increases especially during sacrificial holidays is orf disease, which is caused by viruses. However, there is no special treatment option for this disease and the immune system heals on its own within 6 weeks in normal people. Bayındır also drew attention to the importance of keeping sacrificial meat at the right temperature saying, “This temperature is not suitable for keeping beef, sheep or even poultry above +4 degrees, this temperature is suitable for bacterial growth . We keep it in the fridge or freeze it for longer periods of time,” he said.
KITCHEN HYGIENE IS ESSENTIAL
prof. Dr. Bayındır said, “If there is salad material on the side of the sink while washing the meat or used materials, the juice of that meat will splash around and the salad made with that material will cause infections causing symptoms such as diarrhea, abdominal pain and fever. There will be nothing on the edge of the sink. After the meat or the materials used have been washed, hand hygiene is ensured and the environment including the counter is cleaned. Food poisoning is caused by eating food that contains microbes, such as bacteria, viruses, or parasites, or products of certain bacteria, such as toxins or spores. However, sometimes similar tables can be seen after unsanitary water consumption. Since unsanitary water can be consumed directly, the disease can be transmitted through fruits and vegetables that are washed with contaminated water and consumed raw. If special epidemic research is not carried out in this case, it cannot be distinguished whether the picture is of food or water origin. One of the most common causes of food poisoning is viruses, and among viruses are norovirus and rotavirus. In addition, Bayındır stated that symptoms such as nausea, vomiting, abdominal pain, diarrhea, fever, blurred vision and dizziness in general can be caused by poisoning. However, these symptoms are very rare.
RANKED FOOD POISONING SYMPTOMS
Prof. Dr. Bayındır said that the symptoms of food poisoning can appear immediately after food consumption, hours, days or weeks later, adding: “The causative agent of the disease varies depending on the type of microbe or sometimes toxin or spores. A doctor should be consulted if complaints of diarrhea more than 6 times in 24 hours, presence of blood in the vomit or stool, fever of more than 38.5 degrees lasting more than one day, severe abdominal pain are observed. In general, these diseases improve within 1-2 days with adequate fluid intake without the use of drugs. Antibiotics and medications that stop bowel movements should not be used unnecessarily without a doctor’s recommendation. If there are symptoms of excessive thirst, dry mouth or tongue, muscle cramps, dizziness, confusion, drowsiness, dark urine output, or inability to urinate for more than 5 hours, which are seen in children under five and in people over 70 years old , consult a doctor immediately. must be applied,” he said.