Know the appropriate climate for the spread of microbes causing food poisoning

Foodborne illness is a major public health problem and most developing countries use the concept of "food safety" after injury to control rather than prevent it.

The food safety consultant of the Child Cancer Hospital in Egypt warned 57357, Dr Afaf Amin, about the risks to food, which are the microbiological risks of "food-borne microbes and infections", fungal toxins such as aflatoxin, parasitic diseases such as "amoebic dysentery, worms such as iscarias and barium" and chemical hazards such as "residues in food, pesticides, veterinary drugs and metals such as lead, mercury and cadmium ".

Afaf noted that children, the elderly, pregnant women, infants, immunocompromised or chronically ill people are the most vulnerable to food-borne toxicity and food poisoning.

She explained that food poisoning is an acute illness occurring after eating a contaminated or unhealthy food. The most common symptoms are nausea, vomiting, diarrhea, gastrointestinal cramps, high body temperature, bile, intestinal disorders and sometimes even symptoms. Symptoms appear to be paralysis of the nervous system, and symptoms vary. , as well as the severity and the time required for them to appear according to the causes of the poisoning and the amount of food consumed by the patient.

Dr. Afaf Amin pointed out that safety does not come about by looking at food safety, such as the appearance, smell or taste of foods, because only ten microbial cells could cause an infection without apparent signs of food corruption.

Dr. Afaf Amin, said that the prevention of food poisoning diseases requires the availability of three basic principles, including trying to prevent the arrival of the microbe for food, prevent growth and disease. reproduction, and to eliminate, warning to keep food for an hour or more in the hazardous temperature zone "from 5 to 60 degrees" because it accelerates the growth of dangerous microbes, thereby reducing the control of temperature and time of reproduction and growth, indicating that microbes prefer this dangerous area and inhabit it, as well as their number in the food every quarter of an hour and can produce dangerous toxins, Leave the food out of the fridge, "that is to say in the danger zone you prefer Rappat" for more than an hour, as this turns food into a source of germs.