High summer temperatures are creating suitable conditions for development of microorganisms into the ingredients, primarily salmonella, which is the reason why in the summer the risk for food poisoning.
The danger is on every place where the food is prepared (home, restaurants, fast food kiosks), but you need to be careful even in the super markets. This infection can be very dangerous, especially for the older people, kids, pregnant women and chronically ill.
The first signs of poisoning are visible in few hours after consuming the bad food, but sometimes they can be delayed 1 or 2 days after. The discomforts can be mild, but sometimes very expressed, in form of stomach pain, vomiting, diarrhea, headache and high temperatures, which after the right therapy are disappearing in 24-48 hours. The food poisoning symptoms must be taken seriously and must be asked for medical assistance instantly, so the danger of dehydration, which occurs because of the loss of liquids, can be prevented and can cause serious complications. Right after the recognition of the symptoms, start consuming liquids. The advantage must be given to the bottled water, tea, squeezed juices and soup, and avoid usage of alcohol, coffee and sweetened juices.
How it comes to poisoning?
Inadequately keeping of the ingredients on the summer heats is the most common cause of infections with bacteria which are developing very fast on the high temperatures. Except directly through the ingredients, the bad microorganisms can be transferred also because of dirty hands, dishes, etc. The most common cause of food poisoning is the salmonella, the bacteria that is lurking in undercooked meat, salads (especially the ones with chicken meat, eggs and mayonnaise), salami, milk and milk products, and attacks the intestinal tract, causing inflammation.
To avoid the infection of bacteria from the food, during the summer days is necessary to stick to certain measures:
- Always wash your hands, especially before and after preparing the meal;
- Maintenance of hygiene of the dishes and the working place;
- Right thermal treatment of the ingredients, primarily meat, fish, eggs and milk;
- Avoid consuming food that changed its color;
- The infected person must wash its hands and avoid contact with the ingredients that are used for the meal of other folks, so the spreading of infection can be stopped.