Prevent food poisoning in summer

Now has officially entered the summer. During this period, the weather always has unfavorable changes for the human body's resistance. In particular, processed foods for daily meals are the type that are most susceptible to deterioration, damage and have the most direct impact on the health of consumers. Typically, the situation of poisoning and acute poisoning, if food preservation is not carried out according to the correct process.

The main cause of food poisoning is often due to hot and humid weather. This is a favorable condition for pathogenic bacteria to develop, especially bacteria that cause intestinal diseases, and animals and plants that contain natural toxins (poisonous mushrooms, insects, seafood, etc.). In addition, environmental pollution and in some places, the lack of clean water for processing and cleaning utensils combined with improper preservation of food ingredients are also factors leading to poisoning.

Doctor Ha Thanh Son, Deputy Director of Tran Van Thoi General Hospital (Tran Van Thoi district) informed: “In the summer, when the weather is hot and humid, the humidity changes constantly, creating favorable conditions for pathogenic bacteria to develop, leading to food being easily spoiled or contaminated. If not properly preserved, it will cause food poisoning, especially in collective kitchens in companies, factories, boarding schools, kindergartens…”.

Processed foods always have the potential to be contaminated with bacteria. Therefore, it is extremely necessary to strengthen propaganda and mobilization activities so that consumers and producers are aware of preventing food poisoning.

Doctors from the Department of Intensive Care and Anti-Poisoning, Ca Mau General Hospital, informed: “The cause of food poisoning is usually bacteria entering through the digestive tract. Therefore, when consumers eat foods or use water sources containing pathogenic bacteria, it will lead to digestive disorders and even acute poisoning.”

Hot weather can easily cause food, especially processed foods, to become moldy due to bacterial growth, especially for high-risk food groups such as meat, eggs, fish, seafood, milk, etc. In addition, fast foods such as soups, broths, and foods processed through many stages are also at risk of being contaminated with external bacteria. Currently, the issue of propaganda to raise consumer awareness about food poisoning prevention is extremely necessary, especially at tourist spots, areas, collective kitchens, and street food stalls. It is also a way for people to change their behavior and habits that do not ensure food hygiene and safety in the selection, processing, preservation, and use of food.

Dr. Huynh Thanh Su, Head of the Department of Environmental Health - School Health - Occupational Diseases, Ca Mau Province Center for Disease Control, recommends: “Consumers should only use foods with clear origin, source, and labels. Absolutely do not use canned products that have expired. In particular, do not self-package foods in non-frozen conditions, because this will inadvertently create conditions for anaerobic bacteria to grow and cause disease.”

In addition to propaganda and mobilization work to raise consumers' awareness of food poisoning prevention, there should also be strict sanctions and suspension of operations for establishments that do not ensure food safety conditions, establishments that do not have a food safety certificate (subject to issuance). It is necessary to publicize violations and results of handling violations by organizations and individuals producing and trading unsafe food on mass media to warn producers and consumers in general.

Phuong Vu

Source: https://baocamau.vn/phong-tranh-ngo-doc-thuc-pham-mua-he-a39259.html