Nausea, vomiting, and diarrhea are the main signs of food poisoning, an acute illness that occurs as a result of consuming poor-quality or poisonous foods.
How can we avoid joining the ranks of those unfortunate people who suffer instead of resting in the summer? How can we avoid becoming a victim of poisoning?
Food poisoning is better prevented than treated. Taking preventive measures at all stages, from purchasing food to eating it, will significantly reduce the chance of getting food poisoning.
To prevent food poisoning and intestinal infections, the following preventive measures must be followed:
Cleanliness is the key to health and the enemy of poisoning
Remember the basic rules of hygiene that we have been taught since childhood - washing your hands with soap before eating, after using the toilet, returning from a walk, etc. Wash your hands before, during and after preparing food.
Ensure that utensils and work surfaces used for food preparation are clean. The best and safest cleaning agent is hot soapy water. Never put cooked meats in the same utensils that they were in raw form in, unless you have washed them first.
Change the sponges you use for washing dishes in a timely manner. Remember: washing sponges can be a source and reservoir of bacteria.
Wash and dry your kitchen towels and washcloths more often. Disposable kitchen towels are more useful than cloth ones.
Wash vegetables, fruits, berries, and herbs thoroughly before eating.
Choose the right products
Do not buy food products in places of unauthorized trade from unknown persons. This especially applies to perishable foods: milk, cheese, sour cream; any home-made food products.
When purchasing perishable foods (dairy and sausage products, ready-made salads, cream-based pastries) and baby food, pay attention to the expiration dates of the foods and their storage conditions.
Do not buy or consume vegetables and fruits that show signs of spoilage.
Do not buy canned food with broken cans, rust, deformed, or without a label.
Do not buy food products with damaged packaging and without labels.
Store products properly
Store perishable foods in the refrigerator.
Check the temperature in the refrigerator and freezer compartments.
Do not refreeze meat and fish (after defrosting).
Separate the storage of raw and semi-finished products in the refrigerator from ready-to-eat products.
Carefully check the expiration date of food before purchasing, preparing, and consuming.
Don't take risks with food.
Follow the heat treatment regimen for food products. Boil (fry) offal, meat, and poultry especially thoroughly. Do not eat raw eggs.
Do not consume food products whose appearance or smell makes you even slightly suspicious about their suitability.
Prepare salads, meat and fish products, jellied meat, and aspic at home in small quantities so as not to store leftovers for more than a day. If you buy ready-made food in a store, pay attention to the date and time of manufacture, storage conditions, and expiration date.
Do not store perishable foods and prepared salads at room temperature for more than 2 hours, as this can lead to a buildup of bacteria and toxins.
Do not eat homemade canned food if the lid is deflated or damaged.
Use boiled or bottled water for drinking.
Do not mix freshly prepared food with leftovers from the previous day. If prepared food is left over for another day, it must be heat-treated (boiled, fried) before consumption.
Store food in areas protected from insects, rodents, and other animals.
At the first signs of food poisoning, consult a doctor immediately. The sooner measures are taken for food poisoning, the less damage will be done to the body.
Be healthy! Take care of yourself!