With the high temperatures and summer solutions, health authorities face an increasing challenge, which is a noticeable increase in food poisoning cases, and the Ministry of Health recently warned of this disturbing situation, noting that hot climatic conditions contribute greatly to accelerating the reproduction of bacteria and germs in damageable foods.
According to the ministry’s statement, the heat waves witnessed in the country during this season constitute an ideal environment for the growth of harmful microbes, which increases the risk of food poisoning. This situation requires double vigilance by citizens and institutions that deal with food.
The Ministry of Health attributes the rise in cases of food poisoning to several basic factors, the most prominent of which is the poor respect of the rules of hygiene and improper dealing with foods in the various stages of its life cycle. From production to storage, and from preparing to consumption, each stage requires strict adherence to food safety standards.
The risks are not only limited to homes, but also extend to the major gatherings such as summer camps, temporary restaurants, party halls and holidays. These places constitute possible foci of diseases in the event that food safety standards are not accurately observed.
Other factors also play an important role in food pollution, including lack of respect for the cooling chain, the use of expired materials, and the preparation of food in environments that lack the slightest hygiene standards, this negligence may lead to health disasters at the individual and collective levels.
To confront this challenge, the Ministry of Health has developed a comprehensive preventive strategy based on three basic axes, including caution during shopping, as citizens should avoid buying the products displayed under direct sunlight, especially sensitive materials such as bread, mineral water, eggs and soft drinks. It is also necessary to verify the date of the validity of all products, especially canned and milk derivatives, and it is also necessary to avoid the acquisition of swollen or distorted cans, as they may indicate content corruption and pollution with dangerous germs.
The second axis requires keenness to acquire sensitive products that are kept cooled, and to put in damaged foods in the refrigerator immediately after purchase, and you should avoid re -freezing foods after dissolving them, and ensuring the safety of refreshments and not exposing them to heat, and the Ministry of Health recommends consuming cold dishes immediately after preparing them, and not leaving them at room temperature for more than one hour.
The third axis is the cornerstone of the prevention of food poisoning; Washing hands regularly, especially before preparing food and before eating, forms the first line of defense against germs, and vegetables and fruits should be cleaned well before consuming them.
It is also necessary to avoid eating food from restaurants or stalls that are not committed to the conditions of hygiene, and refraining from consuming pre -prepared and unknown sauces, and the Ministry of Health confirms that facing this challenge requires the concerted efforts of all spectrums of society, the matter is not limited to the individual responsibility of citizens, but extends to include commercial institutions, restaurants and food distribution centers.
The Ministry calls on all citizens to be vigilant and responsibility during this season, and to adhere to all preventive recommendations in order to preserve public health and avoid individual or group food poisoning that may lead to severe consequences.
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