An increase in cases of food poisoning is observed with the warming of the weather during the summer season.
Medianews.az reports that Turkish internal medicine specialist Hakan Güdücü emphasized the importance of strictly adhering to food hygiene in hot weather.
According to him, foods not stored under appropriate conditions cause rapid multiplication of bacteria and viruses, which can lead to serious health problems. Especially products sold in open-air environments spoil more quickly. Attention should be paid to the preservation of products that must be kept in cold conditions at the required temperature.
The specialist stated that food poisoning mainly presents with nausea, vomiting, and diarrhea. The illness can be caused by toxins produced by viruses, bacteria, parasites, or chemical substances. In most cases, it is mild, but in some cases, it results in severe complications that pose a life-threatening risk.
The doctor said that one of the main causes of food contamination is non-compliance with hygiene rules. Not washing hands, consuming poorly cleaned fruits and vegetables, and cross-contamination risks increase the likelihood of poisoning. For example, using a cutting board on which raw chicken meat was cut without washing it to prepare salad can cause microorganisms to transfer to other foods.
According to him, symptoms of food poisoning typically appear 1-8 hours after consuming suspicious food. Abdominal pain, weakness, high fever, watery or bloody diarrhea, and in some cases dizziness and blurred vision can be observed.
The specialist gave the following recommendations to prevent food poisoning:
- Always wash hands after using the toilet, changing a baby's diaper, touching animals and waste;
- Avoid raw milk and unpasteurized dairy products;
- Wash fruits and vegetables thoroughly;
- Clean cutting boards and knives after each use.
The doctor emphasized the importance of proper storage of chicken and turkey meat. These products should be placed in the refrigerator no later than one hour after purchase and frozen if not used within two days. The refrigerator temperature should be kept below 4°C, and the freezer temperature below -18°C. Cooked meals should also be refrigerated within two hours.
Hakan Güdücü stated that it is important to replenish the fluids lost by the body during food poisoning. Plenty of water should be consumed, and salt intake should be considered to compensate for electrolyte loss. It is recommended to avoid fatty and spicy foods and to prefer light foods such as banana, rice porridge, mashed potatoes, oats, crackers, boiled vegetables, and soup.
The specialist noted that if urination does not occur for more than 5 hours, urine becomes dark, dry mouth, clouded consciousness, muscle cramps, fever above 38.3°C, bloody diarrhea, severe abdominal pain, or diarrhea more than six times a day occur, immediate medical attention should be sought. He emphasized that children, the elderly, cancer patients, and organ transplant recipients are included in the risk group.