In Adana, where the air temperature exceeds 40 degrees, there is an increase in food poisoning cases in the summer season with the increasing temperatures. Chicken döner, meat and fish products that everyone loves to eat outside are among the most perishable foods. Experts recommend that meat and chicken should be consumed from well-known, reliable places.
“THE NUMBER OF APPLICANT PATIENTS HAS INCREASED”
Adana City Education and Research Hospital Internal Medicine Clinic Faculty Member Assoc. Prof. Dr. Hilmi Erdem Sümbül said, “Abdominal pain, cramps and fever can be observed in patients. The symptoms are mild and improve within a few days, but if nausea and vomiting are excessive, support is needed. We have started to see these cases frequently during this period. The number of patients applying to the emergency room with food poisoning symptoms has increased.”
“STORAGE DEGREES ARE VERY IMPORTANT”
Assoc. Prof. Dr. Sümbül, who stated that the increase in temperature also causes an increase in the number of microorganisms and bacteria, said, “Meat, chicken and seafood should be consumed fresh and cooked well. They should be stored at minus 18 and plus 4 degrees. Storing food is very important. Unnecessary antibiotic use is very common in food poisoning. This is a very wrong practice. Antibiotics should be used with a doctor’s recommendation. In hot weather, salty ayran, soda and water consumption is very important. Patients who cannot drink enough fluids should go to the hospital.”
“MEAT TURNS BLACK IN HOT WEATHER”
Kebab chef Cihangir Korkmaz stated that meat and chicken should be consumed from well-known and reliable places, saying, “The Adana heat has reached its peak. When meat is left out in the heat, it causes food poisoning. In order to take precautions against this, we keep the meat in cold weather and cook and serve it as orders come in. In this heat, people should consume meat and chicken from well-known and reliable places. Meat darkens in hot weather and causes food poisoning.”
“BE CAREFUL OF PACKAGE SERVICE”
Korkmaz, who emphasized that care should be taken with package services in hot weather, said, “In this heat, package services should be made for short distances. If there is fast service to the customer in the center, the risk of food poisoning will be eliminated.” (İHA)