The high air and water temperature in open sources creates favorable conditions for the accumulation and propagation of various pathogens of intestinal infections. The risk of food poisoning increases if sanitary rules were not observed during cooking, the temperature regime of food storage was disturbed. Danger is given by dishes that are used in cold form and prepared without heat treatment.
Particular attention should be paid to hot weather for the expiration date, as well as storage conditions for meat -finished meat, salads, boiled sausages, cakes, milk, cottage cheese and other perishable products. If you notice that refrigeration equipment in the store does not work very efficiently, then it is better to refuse the purchase.
Experts recommend inspecting the packaging of juices, salads, dairy and dairy products, since when they open or violation of integrity, the shelf life of such products is significantly reduced. Refrain from purchasing products on the street and in open markets.
Before cleaning tangerines, bananas, kiwi, oranges and other fruits, be sure to rinse them with running or boiled water, since during the transportation they could be polluted by the pathogens of the oka. Caution should also be caused with the use of early vegetables and melons, since manufacturers often, to accelerate ripening, use various chemical fertilizers.
The cause of poisoning may be poor -quality water. Therefore, for drinking, you need to use bottled or boiled water. Resting in nature, try not to use water from dubious sources. Try to swim only in those reservoirs that are approved for organizational holidays, while not swallow water from them.
If you have nausea, abdominal pain, then do not in this state of cooking in this state, but immediately seek medical help.