During the summer, cases of injury are spread With food poisoningAnd where some research indicates that food transmitted, is ten times more common in the summer than the rest of the year.

According to the medical “Health” website, it helps Warm weather Wet on the growth of bacteria, along with common mistakes in cooking during the summer, such as the open air barbecue, as well as leaving food outside the refrigerator for a long time.

About 48 million people in the United States suffer from food transferred every year, according to the centers of control and prevention of diseases.

Reasons for the prevalence of food poisoning during the summer

During the summer, the infection resulting from Salmonella The lesteria, and many other pathogens, are usually responsible for food pollution to their peak, which makes the food -transferred diseases ten times more, during the period from July to September, compared to the months of winter.

Some bacteria tend to be more dangerous in the summer, because they flourish in warm temperatures, as heat helps to multiply, and excess moisture, which is common in summer, can enhance its growth.

Food transmitted diseases occur when eating food contaminated with bacteria, or other pathogens, which leads to symptoms such as Nausea The diarrhea, which is different according to the degree of injury.

Common mistakes by cooking during the summer and prevention of it

How to prepare food often becomes more dangerous during the summer, with the number of people spending their outdoor time to eat, especially in the summer, which increases the chances of exposure to dangerous germs.

Here are some Common mistakes in cooking In the summer, and how to prevent it, such as:

Not fully cooking food

Many accept the barbecue during the summer, but grilled foods are often not cooking well, and the outer part may be burning, but the interior may be raw or not cooked well, which increases the possibility of disease.

To prevent poisoning, cook the food until its inner temperature reaches a safe temperature, which may vary according to the type of food, and when cooking on the grill, you can use the food heat scale to measure the internal temperature of meat or chicken.

Keep food in the “danger zone”

In the summer, it is difficult to keep food in the open air and ensure that it is sufficiently heated, but the bacteria in the food that ranges between 40 and 140 degrees Fahrenheit, which the US Department of Agriculture calls “the danger zone”, multiply quickly.

So it is necessary to keep food away from the danger area, and by following the base of “keeping cold food cold and hot hot”, for example you can keep the cooked meat hot by putting it on the side of the grill rack, putting it in a warm oven or on a heating tray.

On the other hand, keep cold foods, such as fruits, vegetables, and cheese, cooperating in the refrigerator or ice box until the time it is served, then get rid of any food left outside for more than an hour when the temperature outside is high.

Relaxation in personal hygiene

We tend more to eat outdoors during the summer, which means that we are less committed to the necessary health procedures, for example, may not clean external surfaces regularly with kitchen surfaces, providing opportunities for mutual pollution, such as leaving raw meat on the cutting board and then placing vegetables on it, as well as not washing the hands for the lack of a basin, or sharing tools and paper dishes.

So wash and rinse all the tools, cutting panels and equipment well, especially after touching raw meat and poultry, with hand wash for at least 20 seconds with soap and water, or using a handicapped hand or wet wipes containing at least 60% alcohol in the event that running water is not available.

To prevent mutual pollution, it is advised to separate raw foods from ready -to -eat, and store them separately in the refrigerator, while applying ready -to -eat foods on top of it, and always make sure to cover them during cooling, and at cooking, allocate a cutting plate for raw meat and poultry.

Symptoms of food poisoning

Even with taking the necessary precautions, it is not always possible to avoid food poisoning, and one of the most common symptoms of food is the following:

diarrhea
Stomach cramps
Nausea
Vomiting
Fever
Symptoms can last from a few hours to a few days, according to the centers of control and prevention of diseases.

While people generally suffer from mild symptoms, some groups are more likely to develop serious complications, including:

Over the age of 65
Children under 5 years old
Those who suffer from weak immune system
Pregnant women
If you think you suffer from food poisoning, the best thing you can do is stay wet by drinking water and fluids, such as diluted apple juice or pure broth.
Medical care must be requested if you cannot keep fluids due to vomiting, or you feel dizzy or dizziness, or do not urinate, or have a high temperature, or are still sick after two to three days.