İnstitute of Graduate Studies - lisansustu@gelisim.edu.tr
Child Development (Master) (Non Thesis)
12 August 2021 Thursday
An Important Public Health Problem of The Summer: Food Poisoning
IGU Faculty of Health Sciences, Public Health Specialist Assist. Prof. Dr. Nurten ELKİN said that "Food poisoning is an important public health problem that increases especially in the summer" and made statements on this subject.
Nutrition, especially adequate and balanced nutrition, is important and necessary in sustaining life and protecting health. Safe food consumption is an issue that needs to be emphasized. Foods, which are the basic ingredients of our lives, can become harmful and pose a hidden danger to our health due to insufficient hygienic conditions during the stages from purchasing to consumption. Bacteria and their toxins (poisons), which threaten our health and are the cause of many food-borne poisonings, find a suitable environment for reproduction, especially with the increase in temperatures, and the incidence of food-borne poisoning increases in summer. Food poisoning; Although they are mostly mild and short-term diseases, foods that cause poisoning and can cause the disease to progress more severely from time to time and even to be fatal. Anyone can get food-borne illnesses, but some people are more susceptible. These are infants, children, pregnant women, the elderly and people with weakened immune systems. Food poisoning is the general name given to the infection or intoxication that occurs as a result of the consumption of any food or beverage.
What are the factors that lead to food-borne diseases/poisoning?
Chemicals, natural food toxins, metals, pesticides, detergents, plastics, parasites and microorganisms (bacteria, mold and yeast) can cause food-borne diseases/food poisoning. Metal contamination of food may occur due to the dissolution of toxic substances from tools that are not suitable for food storage. Storing acidic foods in containers containing copper or lead in their composition or keeping foods in tin-free copper containers can also lead to heavy metal poisoning. For this reason, foods should not be kept in tin-free copper, painted plastic and aluminum containers.
What are the symptoms of food poisoning?
Food poisoning usually starts suddenly and symptoms can appear between 30 minutes and 72 hours after consuming contaminated food. In addition to complaints related to the digestive system such as diarrhea, nausea, vomiting, severe abdominal pain and abdominal cramps, fever can sometimes be seen. While some individuals do not have any symptoms after consuming the same contaminated food, some individuals may experience very severe symptoms.
Vomiting and diarrhea are the body's reactions to the toxin. For this reason, anti-nausea and anti-diarrheal drugs should not be used within 24 hours of the onset of complaints. The best form of diarrhea treatment is to rest and consume plenty of fluids. Foods such as yoghurt, rice porridge, boiled potatoes should be consumed until diarrhea subsides, raw vegetables that increase intestinal motility, fruits such as plums, apricots, grapes, watermelons should not be consumed.
*If you have bloody diarrhea, neck stiffness, severe headache or fever and if the symptoms of poisoning continue for more than two days, a physician should be consulted immediately.
What are the ways of transmission?
Bacteria absolutely need agents to contaminate food. These agents are humans, animals, and insects. Bacteria can be transmitted to foods through a patient or carrier, as well as in a way called cross-contamination. Non-nutrient factors causing cross contamination; hands, tools, chopping boards, kitchen counters, cloths and sponges used in the kitchen, clothes, droplets from coughing and sneezing, any surface that has been in contact with liquids that are contaminated with bacteria or leaking from potentially risky foods. Salmonella, a bacterial agent that can cause food poisoning, is found in the intestines of many farm and poultry animals, including birds. Therefore, raw or undercooked chicken, meat, eggs, fish and unpasteurized milk are good sources for the reproduction of salmonella. Street milk is risky for Salmonella because it is not pasteurized.
Treatment of food poisoning
Most food poisonings go away on their own. However, if it does not go away, it may be sufficient to replace the fluid and electrolyte losses lost with diarrhea and vomiting. In cases where it is not sufficient, antimicrobial treatment may be required after blood tests and stool examination.
For protection from food poisoning;
To ensure personal hygiene; wash your hands frequently and properly, keep your nails short and clean. Do not use nail polish, wedding rings and jewelry while handling food. If there is wounds, bruises, cuts, etc. on the hands; cover the injured part with a waterproof bandage while preparing food. Never let the food you cook and consume later to cool at room temperature on the counter or stove for more than two hours. Do not keep cooked food at room temperature for more than one hour in summer when air temperatures increase. Never use frozen food in a heater, stove, etc. Do not dissolve on it. Remember; the most suitable thawing methods for frozen foods are to thaw them at refrigerator temperature, in their original packaging, under running water or in a microwave oven. Do not use unpasteurized milk and dairy products. Wash vegetables and fruits thoroughly under plenty of running water. Make sure that the food made from minced meat is thoroughly cooked. Obtain your drinking water from reliable sources, boil it if you are not sure of its reliability, or use chlorine tablets that you can buy from pharmacies in accordance with the instructions for use. When purchasing canned food, do not buy the ones with swollen upper and lower lids, damaged boxes and loose lids, broken or cracked ones. Never store dry foods such as grains and legumes in a humid and hot environment. When purchasing all kinds of foodstuffs, the label information should be read, the production and expiry date, whether there is a production permit and storage conditions should be observed. Consumption of food sold outdoors should be avoided, especially in summer. Cloths, handles and sponges used are the best tools for transporting microbes from one place to another. For this reason, they should be disinfected after each use.
Reference
Food Poisoning, Causes and Ways of Prevention. Ministry of Health, Directorate of Primary Health Care Services, February 2008/ANKARA
What are the factors that lead to food-borne diseases/poisoning?
What are the ways of transmission?
For protection from food poisoning;
