“More are produced at home than in restaurants” | The USA Print

"More are produced at home than in restaurants"

One of the factors most related to the food poisoning Are the high temperatures. Every summer, this disease related to digestive system It is a classic. Without this year’s data still in hand, doctors also have the perception that the problem is increasing but not only due to the increase in temperatures.

“Increasingly in the food chain are involved more processes and more people [antes antes de que el alimento llegue al consumidor]. But it is worth saying that most poisonings occur in the final phase, that is, in the handling we make ourselves out of food,” says Ana Garcia, medical emergency department Hospital Clinic from Barcelona. Thus, in general it is more likely to suffer from poisoning at home than in a restaurant.

But according to this doctor, food poisoning occurs not only from a “poor food handling”, but also “because The cold chain is not well respected”. That is why every summer there is an increase in food poisoning, acute illness what is “most prevalent” during high temperatures. Even so, this summer season is not being different from that of other years and hospitals do not perceive that there are more poisonings than other years. Most cases are usually mild and do not reach hospitals.

“Optimum temperatures”

García insists on the importance of keeping food in “optimal temperatures” because, if not, there may be in them microorganism, which are the ones that cause the poisoning. Special care must be taken with the meat, dairy and eggs. In it Valencian town of Alberic there was recently an outbreak where legionella affected 15 people (one ended up in the ICU). The technicians placed the origin in the refrigeration equipment of a citrus company.

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The symptoms of food poisoning are digestive: nausea, vomiting, diarrhea, abdominal pain and fever. Most of the cases are mild, that improve after a few days (young people tend to heal on their own), and that is why they do not go to the emergency room at hospitals. However, the problem is in frail or elderly patients. They do go to hospitals. “In these cases, we give them a symptomatic treatment to prevent them from vomiting and trying to eat. In some cases, we can leave them admitted. And in other cases, we give antibiotics,” points.

García also points out that food poisoning is related more than to peak heat, to the overall rise in temperatures which takes place every summer. “This disease doesn’t have to go up because there’s a heat wave. It goes up all summer long.” What can happen, he warns, is that, with the extreme heat, people who get poisoned suffer too dehydration and this worsens your condition.

fast cooling

The dietitian and nutritionist at the Hospital de la Santa Creu i Sant Pau (Barcelona) Alex Blasco recommends refrigerate fast newly purchased food. It also warns that lengthen the after-meals makes food stay room temperature a long time, which makes it easier for them to become contaminated. “It is more frequent that there are food poisoning at home than in restaurants”, insists as his colleague.

Blasco values ​​positively that the food safety is increasingly monitored. In Spain, the outbreak of botulism (caused by the bacteria normally present in poorly preserved food) associated with the consumption of packaged potato tortilla. Three of the seven patients were admitted to the icu last july.

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This dietitian also warns that some poisonings also They can become serious and cause infections. “The salmonellosis [infección causa por la bacteria salmonella]for example, you can cause damages and do that the sick person vomits blood”, says.

In this sense, it is necessary to differentiate between food poisoning and food poisoning. The first consists of the intake of foods in which there are toxins or toxic substances. Food poisoning can affect one person or a group of people who have eaten the same food. On the contrary, there is a food poisoning when the pathogenic microorganism present in the food, in addition to multiplying and invading the organism, produces a toxin in it. An example of food poisoning is salmonellosis.

Basic digestive pathologies

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In addition to the frail, other patients that doctors are concerned about are those who suffer intestinal diseases As the Crohn’s wave ulcerative colitis. “We see patients of this type who [por una intoxicación alimentaria] end up having one infection. If they already have a digestive disease, some of them we have to treat with immunosuppressive drugs,” points Natalia Borruel, Doctor of the Crohn-colitis Care Unit of the Vall d’Hebron Hospital in Barcelona.

These have “more risk” of the infection getting worse. “That is why we always recommend caution with food,” he adds. Immunological diseases such as Crohn’s or ulcerative colitis are on the rise in the West but it is not well known why. “We think they are related to our lifestyle because in Africa, for example, they are diseases that don’t exist,” says Borruel.

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