Foodborne disease is a disease caused in humans by ingesting microorganisms or toxins contained in food. Infectious diseases caused by food contamination are more common, especially in the summer months. Infectious Diseases Specialist Specialist. Dr. Mehmet Karabay gave information about foodborne infections seen in the summer months.
Milk and dairy products (especially milk cream), eggs, beef, poultry meat that contain high amounts of moisture, protein and are not acidic. Foods such as mussels, fish and mussels are classified as risky foods because they may play a role in the formation of diseases. Additionally, vegetables, green salads and pastries can also cause foodborne illness. Such foods provide suitable conditions for the rapid development of disease-causing microorganisms. These microorganisms multiply more easily in hot summer weather.
Dr. Karabay said the following about the environment and conditions under which food is contaminated:
- If food is prepared or eaten with dirty hands,
- If fruits and vegetables grow in contaminated soil,
- Wrong habits such as touching animals during cooking and eating
- Food obtained from sick animals, e.g. raw milk, eggs
- Food stored in the open and accessible to flies, rodents and other animals
- Food washed with contaminated water
- If raw and cooked food are stored in the same place
- Leafy vegetables and fruits that grow close to the ground
- Food becomes contaminated when the containers and surfaces where food is prepared are wiped with broth and dishcloths.
Water in the Infection Chain. and Foods Are Of Great Importance
Dr. Karabay: “Contact from disease sources (human, animal, carrier), inanimate intermediaries, air-water and food, soil, laundry, belongings, transmission to healthy people through biological and mechanical means are effective in the formation of the disease. "In addition, inadequate food storage temperature, inadequate personal hygiene, inadequate cooking (heat treatment) and food obtained from unreliable sources are the main factors that contribute to the formation of the disease," he said.
Intake of food Dr. said that after vaccination, depending on the microorganism, complaints of fever, diarrhea, abdominal pain, nausea and vomiting will usually occur from the first hour to 72 hours. Karabayemphasized that people with existing complaints should immediately consult a doctor and receive fluid and supportive treatment without delay.
Foodborne Diseases Can Be Prevented
Preventing foodborne diseases depends on the careful use of raw materials, said Dr. Karabay added:
- Products should be controlled from farm to table with measures that reduce or eliminate contamination in food. It is especially necessary to be more careful when consuming animal products, including meat, milk, eggs and shellfish.
- Milk pasteurization and commercial canning practices are long-established technologies that make foods safe. Microbiological examination of animals, food, environment and water must be carried out meticulously during the production phase of the products.
Taking into consideration that the products may be contaminated through soil, fertilizer, feces, animals or agricultural workers during harvest, at every stage from production to consumption. Sensitivity should be shown.
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