Near East University Hospital Nutritionist Gültaç Dayı Çamır, stated that, in addition to the increase in temperature in the summer months, according to the data of World Health Organization over 600 million people suffer from food poisoning due to the pollutants caused by bacteria, viruses, toxins and chemicals every year in the world.
Four bacteria cause food poisoning
Stating that there are four types of bacteria that cause food poisoning, Dietician Gültaç Dayı Çamır stated that the first and the most common type of bacteria is the bacteria called staphylococcus. Saying that this bacteria also occurs in meat, milk, dairy products and salads, Dietitian Gültaç Dayı Çamır stated that the symptoms start and vomiting occurrs two or three hours after taking the food infected by this bacteria.
Bacteria can cause deadly poisoning
Dietician Gültaç Dayı Çamır, who said that another type of bacteria that causes food poisoning arising from meat, milk and salad is shigella bacteria, stated that the emergence time of this bacteria is one or two days. Dietician Gültaç Dayı Çamır continued her words as follows: “This bacteria is seen with symptoms in the form of nausea, vomiting, fever, cramps, abdominal pain and blood in stool. The bacteria that causes the most serious and deadly food poisoning is the bacteria called clostridium botilinum. This bacteria can be found in canned food, meat, vegetables and fruits. This bacteria can paralyze, block breathing, and result in death.”
Things to consider in meat consumption
Dietician Gültaç Dayı Çamır, who said that if it is not known how and where the meat product comes from, how it is produced and preserved, itshould not be bought. Saying that the packaged products of reliable brands can be bought, Dietician Gültaç added: “When buying packaged products, make sure that the package is not damaged. Be sure to read the label. Check the production and expiry dates printed on it. Never consume milk raw due to diseases that can pass through animals.”
Food preservation tips
Dietician Gültaç Dayı Çamır, who said that the most practical method to prevent spoiling of the foods is to store the products in the refrigerator or freezer, stated that if the cooked foods will not be consumed immediately, they should be placed in the refrigerator within two hours. Dietician Gültaç Dayı Çamır, who said that the food kept in the fridge and to be consumed should be heated above seventy degrees, stated that the same food should not be heated repeatedly.
Dietician Gültaç Dayı Çamır continued his words as follows: “Do not put the foods you have removed from the freezer into the freezer again after they are thawed. Avoid contact between cooked foods and raw foods. Take care of your personal hygiene. It is important to wash the hands of the people who prepare food for at least two minutes with soap in order to prevent food poisoning. In addition, people with cuts or open wounds should not prepare for food, and if necessary, they should use gloves by wrapping these wounds so that they do not come into contact with food under any circumstances.”
Dietician Gültaç Dayı Çamır: “Vegetables and fruits should be consumed after washed thoroughly.”
Dietician Gültaç Dayı Çamır, who says that people should wash their hands thoroughly before and after preparing foods such as raw meat, eggs or poultry, stated that separate chopping boards and knives should be used when preparing vegetables and fruits to be consumed without cooking.
Dietician Gültaç Dayı Çamır continued her words as follows: “Vegetables and fruits should be consumed after being washed thoroughly. Make sure your foods are cooked well. Foods that are not cooked at a sufficient time and temperature can lead to the transport of harmful bacteria to the digestive system. In case of diarrhea and vomiting, you should definitely rest and increase your fluid intake with clean water, buttermilk, mineral water, unsweetened tea. If you have diarrhea; you should consume rice porridge, yogurt, banana, peach, and boiled potato.”