In summer, the risks increase.
Eggs, meat, fish and shellfish – foods that cause in the summer the greatest number of poisonings. With more than 50 % of cases are the result of incorrect manipulation, methods of preservation and storage, reports the Chronicle.info with reference to Browser.
The increase in temperature in summer creates ideal conditions for bacteria, viruses and microbes contained in the food.
The most common ones:
- Salmonellahidden in raw or undercooked eggs, meat or products that exposed to room temperature for several hours.
- E. colipresent in meat, milk and fresh raw products.
- Listeria monocytogenes, that affects ready-to-eat chilled foods such as raw milk or vegetables.
Although the severity and variety of symptoms caused by food poisoning differ depending on the amount of food eaten, the most frequent are nausea, vomiting, diarrhea and weakness. They appear 2-6 hours after ingestion, but in rare cases a day later.
Foods that cause the most poisoning
Fish and shellfish
When it comes to food poisoning, the fish is typically not the first product that comes to mind. However, the Organization of consumers and users (OCU) indicates that it causes 9 % of cases. Use it in the form of sushi, sashimi or ceviche increases the risk of Contracting anisakis.
To avoid “trouble”, the fish should be well washed, gut it, and store each piece at a temperature of 0-3 °C until the time comes to cook. Those who prefers to eat it raw is to freeze to avoid the toxicity of anisakis. This will help to eliminate the larvae of this parasite.
On the other hand, seafood is also a cause of numerous poisonings. The danger increases when shellfish are eaten raw or when ingested mollusks, as they concentrated more bacteria.
Eggs and products that contain them
Eggs cause 23% of food poisoning. The bacterium Salmonella, which is found in the intestines and feces of animals, can contaminate the shell. Thus, if the eggs or any product that contains them (cakes, sauces or mayonnaise) will not be properly saved or processed, will appear a risk of poisoning.
To avoid this, it is recommended to wash eggs very carefully. The products in which they are present, do not leave more than two hours without refrigeration. As for delicate sauces, such as mayonnaise, they must be consumed within 24 hours after preparation.
This kind of white meat becomes the cause of 5% of poisoning that manifest in the form of vomiting, nausea and weakness. Salmonella and Campylobacter are the bacteria that cause them.
Compliance with the required cooking time of the meat, avoiding cross contamination kitchen tools and refuse to use raw or semi-manufactured products – top tips to avoid poisoning.