With the effect of increasing temperatures, the cases of food poisoning in the summer season have also increased. Alanya Training and Research Hospital, Faculty of Medicine, Head of Emergency Medicine Department, Prof. Dr. Nalan Kozacı warned the citizens about food poisoning.
FOOD POISONING CAN BE FATAL
Stating that bacteria, viruses, parasites, toxins and chemical substances carried to the human organism through food cause food poisoning, Prof. Dr. Kozacı said, “Food poisoning is mostly mild and short-term diseases. However, some foods that cause poisoning and some factors related to the person can cause the disease to be more severe and even fatal from time to time.”
EXPOSED FOODS CAN PRODUCE TOXINS!
“When we look at the causes of poisoning one by one, it is the microorganisms that multiply in the open food, especially in the summer season, with the warming of the air and the increase in the amount of humidity. These microorganisms can sometimes produce toxins.”
POISONING FROM CAned FOOD CAN BE FATAL
In addition to the toxin production that can be experienced in every food, it is necessary to pay special attention to the foods sold in cans. prof. Dr. Kozacı warned against botulismus seen in cans. He underlined that this poisoning could result in death. prof. Dr. Kozacı said, “Another situation that we have encountered recently as emergency physicians is intestinal disorders, which are caused by people who spend their holidays in hotels consuming too much food at open buffets and mixing foods. This is different from food poisoning. Eating too much food on top of each other causes vomiting and causes stomach ailments.
WHAT ARE THE SYMPTOMS OF FOOD POISONING?
“The most common symptoms of food poisoning are vomiting, abdominal pain and diarrhea caused by the digestive tract,” said Kozacı. we meet. If you experience such discomfort, contact the emergency room as soon as possible. Points to note Kozacı stated that the way to avoid food poisoning is to consume foods without waiting and storing them in the right storage conditions, and said, “Health conditions must be fulfilled while preparing, storing and presenting foods. Easily perishable risky foods such as red meat, chicken, fish, milk and its products should be cooked at the appropriate time and temperature, and cooked meals should not be kept at room temperature for more than 1 hour. Fruits and vegetables in agricultural areas where chemical spraying has been applied should not be consumed without adequate washing.