‘Spike in food poisoning cases hits summer months’

TDT | Manama

The Daily Tribune - www.newsofbahrain.com   

Report by Zahra Ayaz

Every year, the summer months bring a concerning spike in food poisoning cases, with leading experts estimating that 1 in 6 people suffer from this issue.

The reasons behind this seasonal trend are related to the faster growth of bacteria in warmer and more humid climates.

“There is a spike in the number of food poisoning cases because bacteria tend to grow faster in hot & humid climate & consuming food left in the Danger Zone (40°F to 140°F) for too long leads to food poisoning, especially in the higher risk groups such as those who are aged 65 or older, children under the age of 5, people with weakened immune systems, and people who are pregnant,” explains Dr. Hajira Begum, an internal medicine specialist at KIMSHEALTH.

She further told DT, that the typical symptoms of food poisoning include nausea, vomiting, diarrhea, abdominal cramps, and fever. In more severe cases, individuals may experience bloody diarrhea, diarrhea lasting more than 3 days, fever above 102°F, intractable vomiting, and signs of dehydration.

“The symptoms can present as early as within 30 minutes and up to even 1- 2 weeks after the consumption of food depending on the presence of preformed toxins or type of infecting pathogen.”

“Some of the most common causes of food poisoning are Norovirus, Salmonella, and E. coli, along with other pathogens such as Staphylococcus aureus, Clostridium perfringens, Campylobacter, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus, and Entero-pathogenic Escherichia coli,” added Dr. Begum.

To prevent food poisoning, Dr. Begum recommends four key steps: Firstly, wash hands well for at least 20 seconds with soap and warm or cold water before, during, and after preparing food, and after handling uncooked meat, chicken, other poultry, seafood, flour, or eggs. Also, wash fruits and vegetables thoroughly.

Secondly, avoid putting together raw uncooked food and meat with other grocery items to prevent cross-contamination, and use separate cutting boards for meat and other items.

Thirdly, cook food to the right temperature, and avoid unpasteurized milk or food, as well as undercooked meat, seafood, and eggs. And keep the refrigerator colder than 40°F (4.4°C) and the freezer below 0°F (-18°C) to prevent bacterial growth.

By following these precautions, individuals can help reduce the risk of food poisoning and enjoy a safer and healthier summer season.