Food toxicity is a major downside hazard

Sun, heat and perishable food is one of the most dangerous combinations in the hot season. Altered beverages and foods, along with scarcely washed fruits and vegetables, can cause food poisoning symptoms that are felt within hours of consumption. Learn how to avoid problems! . Under the action of heat and moisture specific to this season, the perfect environment for the growth of dangerous microorganisms such as bacteria, viruses, parasites. The chain of events is then simple: it starts from perishable foods that are prepared or stored under improper conditions, or from fruits and vegetables grown with natural fertilizers and irrigated with contaminated water, or simply uncooked before consumption. By ingestion, the germs enter the body and within a few hours the first symptoms of food poisoning begin to appear.

Food poisoning is, therefore, a disorder caused by the consumption of contaminated food and drink. Food Toxicity - Symptoms and Causes Symptoms include diarrhea - this is the first sign of intoxication, then abdominal cramps, nausea, vomiting, fever, headaches, palpitations, seizures, tachycardia, neck stiffness, general malaise . Of course, the type and severity of the symptoms depend on the contracted infectious agent and on the initial condition of the infected person. Thus, the most vulnerable categories are children, pregnant women, the elderly and people whose immune system is weakened due to chronic diseases (diabetes, lupus, HIV etc. .

). Most often, the infection is caused by Salmonella, Staphylococcus aureus, Toxoplasma gondii and Listeriosis. Salmonella is a bacteria that usually develops in poultry and eggs, but any food can be contaminated with this germ while it was handled by an infected person who did not wash his hands or come into contact with other contaminated food. Staphylococcus aureus is normally found on the surface of the skin, and about 30% of healthy people are carriers of this germ without knowing it. It does not cause discomfort as long as it stays on the skin, but when it penetrates the body through contaminated wounds or foods, it can create inconvenience.

The most frequently contaminated Staphylococcus aureus foods are cheeses and dairy products. Toxoplasma gondii is a parasite that is transmitted from mammals or birds by unspent hands. Toxoplasmosis, the infection it generates, is usually not serious and heals itself, but for pregnant women it can be particularly dangerous, causing serious baby malformations or even stopping from the evolution of pregnancy. Listeria monocytogenes is a bacterium that causes listeriosis, a disease that occurs after consumption of unpasteurized milk, poorly prepared cheese or meat, or direct contact with the infected person. Natural vs.

Risky Most attention should be paid to purchased foods on the market, on the stalls or on the roadside, from non-trustworthy producers or from people who can not guarantee their source. Milk, cheese, cream, meat from the countryside - many times we are tempted to buy them because they are more natural and contain fewer preservatives and other synthetic substances that treat food that is sold in authorized premises. Also, another Here, food is often stored and cooked under suspicious umstances, because patrons are more interested in the big gain achieved in a short time than the health of customers. Last but not least, do not forget that all the fruits and vegetables you buy must be washed thoroughly before they are consumed. Perishable foods should only be kept cold and if there is any doubt about their quality or shelf-life, discard them.

Food toxicity is more frequent in meat consumption than in cheeses. Very important for people who have already been infected is maintaining the level of hydration to avoid complications that may occur and to help the body eliminate toxins, as well as specialized treatments if vomiting does not disappear after a day, diarrhea persists more . How do you keep from food poisoning Always wash your hands with soap and water when using the toilet and eating. Do not eat food from unsafe sources, restaurants that do not inspire confidence, stalls or the roadside. Do not taste fruit or vegetables from the market at the expense of vendors who guarantee that they are clean.

Do not eat perishable foods that you have kept at high temperatures (on the beach, in your backpack, etc. ). ). Do not consume milk, cheese or unpasteurized cream. Meat must always be well prepared, avoid meat in the blood, raw meats, steak if not from safe sources.

Avoid mayonnaise in the warm season as the yolk degrades quickly, becoming dangerous. To avoid contamination with agents that cause Toxoplasmosis and Listeriosis, pregnant women should be very careful about their health. In this situation, it is better for fruits and vegetables to be washed not only with water but also with sodium bicarbonate before they are consumed. Infection during pregnancy can lead to spontaneous abortion or serious birth defects endangering child's life. Do not give milk You risk the health of babies whose immune system is not mature enough to fight the infection.

Taken from: Csid. .