Food infection in the summer: expert warns – with these symptoms it becomes dangerous
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Summary
Food infection in the summer: expert warns – with these symptoms it becomes dangerous. This is especially true if food is not stored or prepared correctly. “Most food infections are caused by bacteria, viruses, toxins and parasites,” explains Stefano Fagiuoli, director of the department of internal medicine of the Italian health authority Asst Papa Giovanni XXIII in Bergamo. This article by Antonella Sparvoli was written in cooperation with Corriere della Sera. Often involved are Salmonella, Campylobacter, Escherichia coli, Listeria and Clostridia.
Furthermore, Diarrhea, nausea, vomiting, abdominal pain and fever are the most common signs of food infections. In addition, with creams, mayonnaise, seafood and quickly perishable products, special care is required, concludes the expert. Less often, viruses such as hepatitis A virus and norovirus or parasites can play a role. The sources of contagion are numerous: raw or insufficiently cooked meat, raw eggs, unpasteurized milk, contaminated seafood and vegetables, food left too long at room temperature, unsafe water or already cooked food contaminated by utensils used for raw food.
In addition, Practical measures to protect against food infections To reduce the risk of these infections, hands should always be thoroughly washed, raw and cooked foods kept separately, meat, fish and eggs sufficiently heated, food stored in the refrigerator and finished dishes not kept warm for too long.
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Food infection in the summer: expert warns – with these symptoms it becomes dangerous.
reliability low1/2 sourcesThis is especially true if food is not stored or prepared correctly. “Most food infections are caused by bacteria, viruses, toxins and parasites,” explains Stefano Fagiuoli, director of the department of internal medicine of the Italian health authority Asst Papa Giovanni XXIII in Bergamo.
reliability low1/2 sourcesA food infection causes complaints in the stomach and intestinal area. (Symbol photo) © Zoonar/IMAGO How quickly symptoms start and when it becomes dangerous Symptoms can occur after just a few hours, but also after one to two weeks after consuming the contaminated food, as in the case of hepatitis A. “In general, the infections cause gastrointestinal complaints, which recede within a few days,” says Fagiuoli. “However, some strains such as Escherichia coli or Campylobacter can cause very severe, sometimes bloody diarrhea, with complications especially in young children and the elderly.” In these cases, it is particularly important to avoid dehydration; Antibiotics should only be used on medical instructions.
reliability low1/2 sourcesThis article by Antonella Sparvoli was written in cooperation with Corriere della Sera. Often involved are Salmonella, Campylobacter, Escherichia coli, Listeria and Clostridia.
reliability low1/2 sourcesDiarrhea, nausea, vomiting, abdominal pain and fever are the most common signs of food infections.
reliability low1/2 sourcesIn addition, with creams, mayonnaise, seafood and quickly perishable products, special care is required, concludes the expert.
reliability low1/2 sourcesLess often, viruses such as hepatitis A virus and norovirus or parasites can play a role. The sources of contagion are numerous: raw or insufficiently cooked meat, raw eggs, unpasteurized milk, contaminated seafood and vegetables, food left too long at room temperature, unsafe water or already cooked food contaminated by utensils used for raw food.
reliability low1/2 sourcesPractical measures to protect against food infections To reduce the risk of these infections, hands should always be thoroughly washed, raw and cooked foods kept separately, meat, fish and eggs sufficiently heated, food stored in the refrigerator and finished dishes not kept warm for too long.
reliability low1/2 sources
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