Summer season does not only offer us wonderful vegetables and fruits. It also allows us to fill our vitamin D stores more easily, to be in contact with water for longer, and to satisfy our souls with the colors it gives to nature. This season, which is famous for its love, does not only offer this blessing to us humans. Some tiny, tiny creatures that have the potential to harm our health also find more opportunities for faster reproduction and reproduction. What happens if those tiny creatures we call bacteria choose our body, food or drinks as their habitat?
Everyone knows that consuming food that is not cooked properly or that the person who cooked it without washing his hands before contacting the food can result in food poisoning. . Infection or poisoning that occurs as a result of consumption of any contaminated food or drink is called food poisoning.
Food poisoning accounts for the majority of patients applying to infectious diseases outpatient clinics in the summer months. The true incidence in societies is unknown, as it is often ignored and therefore not reported.
Bacteria and their toxins (i.e. poisons), which threaten our health and are the cause of many food-related poisonings, are especially suitable for reproduction in these summer days when air temperatures increase. Once they catch up with the temperature, they can multiply rapidly. Some bacteria can reproduce in millions when the necessary conditions of moisture, nutrition, temperature and time are met. The more bacteria there are, the higher the risk of infection and disease will be. However, please do not conclude from this that food poisoning will not occur in other seasons, considering that it only increases in the summer months.
Although they are generally mild and short-term diseases, the food that causes poisoning and some factors specific to the person may cause the disease caused by poisoning to be more severe. It can even be fatal. Anyone can get a food-borne disease, but people with weak immune systems, babies, children, the elderly and pregnant women are more susceptible to this condition.
Although it is not very common, food poisoning can also be caused by toxins from chemicals or pesticides. However, the most common cause of poisoning is bacteria and their toxins.
Here we wanted to introduce the types of bacteria that are the main cause of food poisoning. However, if you do not want to look at the species and what they can do, "What should be done to prevent food poisoning?" I suggest you take a look at the section.
Bacteria that cause food poisoning:
Staphylococcus Bacteria: They are responsible for the most common poisonings. This bacterium is naturally found in humans, sheep, cattle, pigs and poultry, mostly in the nose and skin. It can also occur in acne, boils, infected wounds and cuts on the skin. The main source of contamination is people who handle food and come into contact with it. Poisoning occurs after consuming foods that have the potential to carry this bacteria and for which the necessary hygienic precautions have not been taken. It grows especially easily in dairy products, salads, cream cakes, other desserts, raw meat and poultry. Only 50% of bacterial activity can be stopped when food contaminated with bacteria is boiled at 100 degrees for 10 minutes.
Symptoms of food poisoning begin to appear 1-6 hours after consumption of food contaminated with staphylococcus bacteria or toxins. The body shows a vomiting reaction.
Shigella species: It is found in human and animal feces. Its main source is dirty drinking water, all foods that have come into contact with contaminated water, especially chicken, fish and raw vegetables and fruits. Shigella species are contagious and cause serious illnesses including dysentery. Its difference from staphylococcus bacteria is that its emergence time is 1-2 days. Symptoms include nausea, vomiting, fever, cramps, abdominal pain and blood in the stool.
Clostridium botilinum: It is the bacterium responsible for the most serious and fatal food poisoning. Clostridium botilinum toxin is the most poisonous toxin known and 1 gram of it is effective enough to kill 10 million people. However, since it is a heat-sensitive toxin, a 5-minute boiling process is sufficient to eliminate the activity of this toxin. It can be found in low-acid canned goods, meat, vegetables and fruits.
Symptoms appear in 12-72 hours. Since it is neurotoxic, it causes paralysis, prevents breathing and results in death.
Bacillus cereus:It is a bacterium that is found in soil and many plants and can reproduce rapidly, especially in rice, pasta, creams and milk puddings. The main source of poisoning caused by Bacillus cereus is generally reheating dishes containing cooked rice by keeping them at inappropriate temperatures. Poisoning manifests itself with diarrhea and cramp-like abdominal pain 8-16 hours after consuming the contaminated food (contaminated food).
Salmonella Species; It is found in the intestines of many poultry animals, including birds. For this reason, poorly cooked chicken, meat, eggs, fish and unpasteurized raw milk are foods where Salmonella species can grow.
Clostridium perfringens: This bacterium is found in the soil, in the digestive systems of humans and animals, and in their feces. It is found in water contaminated with . Symptoms of poisoning appear between 8-16 hours. Raw meat and meat products, and meat that is left to cool very slowly after cooking, are the foods where this bacteria reproduces rapidly.
Escherichia coli (E.coli): Human and It is a bacteria commonly found in animal intestines. Foods where this bacterium, which is transmitted to humans through animal foods, reproduces rapidly; Raw and poorly cooked ground meat, unpasteurized milk, spring water contaminated with feces, and poorly washed vegetables and fruits that have been watered with dirty water.
Listeria monocytogenes: This bacterium is widely found in the environment. It is a very resilient species. It can reproduce even at temperatures close to freezing. The majority of food poisoning caused by raw meat, chicken, frozen foods, cheese and cream.
What should be done to prevent food poisoning?
- When purchasing all kinds of food items, read the label information, pay attention to production, expiration date, packaging integrity and storage conditions.
- Buy foods from reliable places. Stay away from foods sold outside and openly, especially during the summer months. (Bacteria can grow into millions in a short time if the conditions are suitable)
- Take cold foods from the shelves at the end of shopping. When you buy, keep the return home time as short as possible and As soon as the noodles turn, place them in the refrigerator.
- When purchasing eggs, make sure there are no cracks and be sure to wash them before use. (It is not right to wash it and put it in the refrigerator, you will cause it to spoil).
- Keep raw and cooked foods covered so that they do not come into contact with each other.
- Make sure you thaw and cook the meat correctly to kill harmful bacteria. Be careful and use different cutting pads for raw and ready-to-eat foods.
- Get water from reliable sources. If you have to consume water whose source you are not sure of, be sure to consume it after boiling.
- Never use unpasteurized milk and dairy products.
- Instead of frying the food, choose oven and grill that cook at equal temperatures. If the temperature on all parts of the food you cook does not reach 70 degrees, bacteria will be left with a breeding ground.
- Never leave food that you will cook and consume later to cool at room temperature on the counter and/or stove for more than 2 hours. In cases where the weather is very hot, this limit should be 1 hour. (Because bacterial spores that we cannot eliminate by cooking may begin to reproduce.)
- In order to avoid exposure to poisoning due to pesticides and pesticides, soak raw fruits and vegetables in vinegar water for 5 minutes, then wash them with plenty of running water and consume them that way.
- When buying canned food, make sure that the top and bottom lids are swollen, the box is damaged, the lid is loose and the expiration date is not expired. Warm canned foods slightly before consuming them. (Let it bubble)
- Make sure that heated foods are heated to a boil and wash your hands before preparing food / touching ready-to-eat foods. Do not reheat more than once. If the food is to be reheated, heat as much as you will eat.
- Do not keep dry foods such as grains and legumes in humid environments. Dry and cool environments prevent the growth of bacteria in these foods.
- Prevent raw meat juices from coming into contact with other foods and keep pets away from counters and food.
- Cloths, handles and sponges used in the kitchen contain microbes. best way to move from one place to another They are good tools. Therefore, disinfect the cloths after each use, do not leave them wet and wringed.
What should be done if food poisoning occurs?
Common food poisoning In most species, symptoms caused by poisoning ease or disappear within 24-48 hours. However, keep in mind that some food poisoning can cause serious problems.
- Anti-nausea and diarrhea medications should never be used within 24 hours following the onset of vomiting and diarrhea complaints. Remember that this picture is the body's reaction to toxins.
- The biggest mistake to make is not eating or drinking anything because it will increase diarrhea and vomiting. The best treatment for Diarrhea is to rest and consume plenty of fluids (clean drinking water, buttermilk, mineral water, unsweetened tea, etc.). Pay attention to fluid intake.
- Consume foods such as yoghurt, boiled rice or rice porridge, fat-free plateau soup, and boiled potatoes until the diarrhea disappears. Do not consume fibrous foods such as apricots, figs, grapes, plums, watermelons, raw vegetables, etc., which increase intestinal motility.
- If the symptoms do not ease or worsen, if blood is seen in the stool, if diarrhea lasts longer than 5 days (2 days in children), if there is dizziness. If there is fever and vomiting lasts longer than 2 days, go to a healthcare institution immediately and get professional help.
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