Precautions against food poisoning: Expert dietitian issues warning

Recent increases in food poisoning cases have caused significant concern in the community. Providing statements on the subject, Expert Dietitian Elif Melek Avcı Dursun emphasized important points that must be considered, especially regarding the safe consumption of chicken products.

WHAT IS THE SOURCE OF THE POISONING?

The expert dietitian stated that bacteria such as Salmonella and Campylobacter pose a serious risk, especially in raw or undercooked animal products. She pointed out that rapid production, inadequate hygiene, the disruption of the cold chain, and summer heat increasing bacterial proliferation are among the primary causes.

BEWARE OF THE SALMONELLA DANGER!

The Salmonella bacterium, which can live in the intestines of humans and animals, manifests itself with symptoms such as abdominal pain, diarrhea, fever, and vomiting. This infection can reach life-threatening levels, especially in individuals with weakened immune systems.

RISKY FOODS AND SAFE COOKING RULES

Foods that carry a risk of Salmonella include raw chicken and turkey meat, raw eggs, unpasteurized dairy products, undercooked red meat, and unwashed vegetables. The expert dietitian emphasizes that for safe cooking at home, chicken meat must reach an internal temperature of at least 75°C, and underscores that raw and cooked foods must not come into contact with each other.

4 GOLDEN RULES AGAINST CROSS-CONTAMINATION IN THE KITCHEN

1. Raw and cooked foods should be prepared separately.  

2. Different cutting boards and knives should be used.  

3. Hands should be washed after every process.  

4. Surfaces should be disinfected regularly.

PRODUCTS CONTAINING RAW EGGS ARE RISKY!

Foods containing raw eggs, such as homemade mayonnaise and tiramisu, can pose a risk for children, the elderly, pregnant women, and individuals with weakened immune systems. Avcı Dursun recommends using pasteurized eggs in such recipes.

FOOD POISONING SYMPTOMS AND CRITERIA FOR SEEING A DOCTOR

Symptoms such as watery or bloody diarrhea, high fever, abdominal pain, and vomiting may be seen in people suffering from food poisoning. If diarrhea lasts longer than 3 days, high fever does not subside, or signs of dehydration occur, it is essential to consult a healthcare facility.

WHAT SHOULD BE CONSIDERED FOR PRODUCTS PURCHASED FROM MARKETS?

For products like chicken, the expiration date, the integrity of the packaging, and whether the product has been stored in accordance with the cold chain must be checked. Labels such as 'pasteurized' or 'transported in the cold chain' can guide consumers.

A CALL TO RESTAURANTS AND CATERING COMPANIES

Avcı Dursun pointed out that hygiene training should be made mandatory, proper cooking temperatures should be ensured, the cold chain should be maintained, and supplier audits should be increased. She also emphasized the importance of businesses having food safety management systems such as HACCP. Reminding that food safety is not only the responsibility of producers but also of consumers, she stated that conscious shopping and correct cooking techniques are of vital importance.

News Source: 12punto