Food poisoning and its prevention

Food poisonings are acute infectious diseases resulting from the consumption of food massively contaminated with certain microorganisms or containing substances toxic to the body of microbial or non-microbial nature. The most dangerous are food toxicoinfections and intoxications of a microbial nature.

Food toxicoinfections are caused by live microorganisms introduced into the human body with foodstuffs as a result of contamination (from animals and fish) or during storage and cooking.

Our kitchens remain a humid environment, with many organic residues on tables, cutting boards, sinks and refrigerators. This is a favorable breeding ground for pathogenic microflora, invisible to the eye, which easily migrate to dishes and food, infecting them. Often mice, rats or flies bring pathogens to the stored products.

During their life activity pathogens release many toxins that poison the human body, getting into it with contaminated food.

Food poisoning most often occurs as botulism, salmonellosis, staphylococcal infections, pseudotuberculosis, yersiniosis.

To avoid food poisoning, you must follow simple rules of food hygiene, storage and cooking:

* Keep kitchen utensils, stove, cutting and dining tables, sinks, kitchen utensils clean and use detergents when washing them.

* Use separate or special knives and cutting boards for cutting fresh and cooked food. Limit contact between food and hands as much as possible.

* Only eat fresh food, do not store it open, and protect it from insects and rodents.

* Do not thaw frozen meat and fish in water.

* Raw eggs before use should be washed under running water with detergents, in catering facilities – to be treated with solutions of disinfectants approved in the prescribed manner in accordance with the instructions for their use.

* Soak fruits and vegetables, greens before use in water acidified with vinegar (apple vinegar is allowed, 3-4 tablespoons per 1 liter of water) and then rinse under running water.

* When buying perishable food products in the trade network, pay attention to the final terms of sale and date of manufacture of the product, which should be indicated on the packaging of the product itself or in the accompanying documents on products (quality certificates, sanitary and epidemiological certificates).

* Do not consume heated food for more than two hours and reheat it later.

* Do not consume creamy culinary products (cakes with cream, pastries) later than the specified deadline.

* Do not store raw food and already cooked food on the same shelf in the refrigerator, especially in open containers. Keep containers for storing prepared foods tightly sealed.

* Observe daily personal hygiene rules and wash your hands after visiting public places and toilets.

* Treat the garbage can with detergents and disinfectants, cover it and empty it more often.

Observing the above conditions, you will protect yourself and your family from possible troubles and diseases. Be healthy!