Andrey Domansky sang at a concert dedicated to Victory Day

Sum­mer heat pro­motes increased growth and repro­duc­tion of pathogens on food and inside them. Not even the microbes them­selves, but the prod­ucts of their vital activ­i­ty, are fraught with par­tic­u­lar dan­ger.


Pho­to: Bur­da Media

These so-called tox­ins can seri­ous­ly and per­ma­nent­ly dis­rupt the nor­mal exis­tence of even the most healthy human body. Weak­ened, elder­ly peo­ple, chil­dren should be espe­cial­ly care­ful to beware of poor-qual­i­ty food. Which ones? Those that were exposed to direct sun­light or in a con­tain­er heat­ed by the sun.

Show­cas­es and shop coun­ters should be pro­tect­ed from sun­light, and a cool­ing regime should be punc­tu­al­ly main­tained there, which slows down the repro­duc­tion of microor­gan­isms. You should care­ful­ly read the infor­ma­tion on the prod­uct pack­ag­ing and do not stop your choice not only on an expired prod­uct, but also on one whose expi­ra­tion date will expire in the near future. A swollen pack­age (or parts of it, such as a lid), even on a “good” prod­uct, should warn against its pur­chase.


Pho­to: Bur­da Media

Con­fec­tionery prod­ucts (cakes, pas­tries), pas­tries, sprin­kled with icing and sweet syrup, it is more cor­rect to buy direct­ly where they are pro­duced, because in hot weath­er the trans­porta­tion of per­ish­able sweets can be asso­ci­at­ed with unin­ten­tion­al over­heat­ing and the risk of repro­duc­tion of microor­gan­isms that pro­duce tox­ins. Dairy prod­ucts are espe­cial­ly capri­cious in this respect.


Pho­to: Bur­da Media

Drink­ing water and drinks should not be left in the heat and under direct sun­light, espe­cial­ly if sev­er­al peo­ple drink these liq­uids direct­ly “from the throat”, with­out using glass­es. Approx­i­mate­ly 500 species of microor­gan­isms live in the human oral cav­i­ty. Harm­less for some peo­ple, for oth­ers, these so-called con­di­tion­al­ly path­o­gen­ic bac­te­ria, mul­ti­ply­ing in pub­lic con­tain­ers, can cause poi­son­ing.

Meat and fish should be car­ried home from the store in sep­a­rate con­tain­ers so that they do not come into con­tact with oth­er prod­ucts and with each oth­er. The fact is that on the out­er sur­face of the poly­eth­yl­ene pack­ag­ing of meat and fish prod­ucts, due to a num­ber of cir­cum­stances, there may also be colonies of bac­te­ria (for exam­ple, staphy­lo­coc­ci or E. coli). These microbes will be hap­py to explore new ter­ri­to­ry in the form of near­by apples or toma­toes.


Pho­to: Bur­da Media

The list­ed fruits can be dan­ger­ous if they are “with a bar­rel”, crushed, crushed. In crushed tis­sues, with the help of heat, bac­te­ria begin to mul­ti­ply at a triple speed, so dam­aged berries, fruits and veg­eta­bles should be dis­card­ed entire­ly or care­ful­ly cut off wounds and impres­sions, leav­ing an ade­quate sup­ply of healthy tis­sue.

street food

Pho­to: Bur­da Media

In the heat, you should avoid eat­ing fast food, such as shawar­ma, sam­sa, piz­za, pasties, pies with var­i­ous fill­ings. It is no secret that the cheap­est and low­est qual­i­ty ingre­di­ents are used for the pro­duc­tion of these prod­ucts. Even if they have dete­ri­o­rat­ed, the cook will always find a hun­dred ways to “rean­i­mate” the prod­uct and sell it, despite the pro­hib­i­tive bac­te­r­i­al con­t­a­m­i­na­tion. How­ev­er, it can only be detect­ed with a pow­er­ful micro­scope.


Pho­to: Bur­da Media

Also, as you know, ready-made sal­ads for sale are most often made from com­po­nents that are not the first fresh­ness. Sal­ad dress­ing in the form of sour cream and may­on­naise in the heat is a nutri­tious broth for cul­ti­vat­ing bac­te­ria. Vine­gar masks frankly spoiled com­po­nents. So it is bet­ter to pre­pare sal­ads your­self from impec­ca­ble prod­ucts.


Pho­to: Bur­da Media

One of the com­mon caus­es of poi­son­ing is insects (flies, wasps, midges, etc.). On these crea­tures, as on air­planes, many microor­gan­isms rapid­ly move in space. If a fly lands on the most flaw­less sal­ad, cut at home, then staphy­lo­coc­ci and oth­er “micropas­sen­gers” will imme­di­ate­ly fall from its paws. Once in a warm nutri­ent medi­um (and microbes espe­cial­ly love the human body tem­per­a­ture of +36.7 degrees Cel­sius), bac­te­ria begin to mul­ti­ply inten­sive­ly, release tox­ins. That is why, when infect­ed with these microor­gan­isms, the tem­per­a­ture of the human body ris­es — as an addi­tion­al fac­tor that pre­vents the vital activ­i­ty of microbes.

I have a stomachache

Pho­to: Bur­da Media

Symp­toms of poi­son­ing (food poi­son­ing) begin on aver­age 2–4 hours after eat­ing poor-qual­i­ty food, when the bac­te­r­i­al poi­son affects the walls of the stom­ach and is absorbed into the blood. There are chills, nau­sea, sweat­ing, vom­it­ing, severe weak­ness, pain and cramps in the abdomen, diar­rhea of ​​vary­ing inten­si­ty joins. For peo­ple with weak­ened immune sys­tems (espe­cial­ly chil­dren and the elder­ly), food poi­son­ing will be a dif­fi­cult test that can “pre­pare the ground” for the onset and pro­gres­sion of chron­ic ail­ments that seem to be direct­ly relat­ed to infec­tions and not relat­ed.

Cas­es of “sum­mer food poi­son­ing” that are reg­is­tered in clin­ics and infec­tious dis­eases depart­ments of hos­pi­tals are just the vis­i­ble, above-water part of the ice­berg. In fact, tens of thou­sands of peo­ple with food poi­son­ing do not seek med­ical help, self-med­icate, lie down. The most rea­son­able action for sus­pect­ed food poi­son­ing is gas­tric lavage, tak­ing a saline lax­a­tive (mag­ne­sium sul­fate). You can rinse, pro­vid­ed that there is no blood in the vom­it and feces.

If there is blood, see a doc­tor imme­di­ate­ly! The doc­tor will sug­gest a spe­cif­ic bac­teri­um (tox­in) that caused the dis­ease, and pre­scribe tests that will con­firm this assump­tion. But antibi­otics should not be pre­scribed in all cas­es. In a num­ber of sit­u­a­tions, you can do with­out them, sub­ject to med­ical super­vi­sion, because an antibi­ot­ic tak­en with­out a doc­tor’s pre­scrip­tion, in self-med­ica­tion, can do more harm than anoth­er microbe.

at the doctor's

Pho­to: Bur­da Media

Please be care­ful about the appear­ance of any food you are about to eat! If there is the slight­est doubt, it is not worth eat­ing, it is bet­ter to throw it away. Often, poi­son­ings begin with words spo­ken about such a (with­ered, stale, with­ered, moldy, with an unpleas­ant odor, etc.) prod­uct: “What will hap­pen to him in the refrig­er­a­tor ?!”

Unfor­tu­nate­ly, some microbes at the present stage are becom­ing espe­cial­ly insid­i­ous due to muta­tions in their genes. They can sur­vive and mul­ti­ply even in cold con­di­tions!

Remem­ber to always wash your hands before eat­ing!

Source: Home Doc­tor mag­a­zine


The opin­ion of the edi­tors may not coin­cide with the opin­ion of the author of the arti­cle.

Leave a Reply