National health institutions warn citizens about the increased risks of foodborne illnesses during hot summer months. Statistics from the last week show registered incidents in the cities of Tryavna and Sofia, affecting a total of fifteen people.
Experts point out that symptoms of food poisoning can range from mild stomach pain to serious disorders. Typically, complaints appear between 24 and 72 hours after consuming contaminated food, and sometimes the incubation period can last several days.
The main reason for the spread of dangerous microorganisms lies in high temperatures and improper food storage. Specialists recommend several key preventive measures to reduce the risk of diseases.
First and foremost, hygiene is of utmost importance. Pathogenic microbes are easily transmitted through hands, kitchen towels, and utensils, especially on cutting boards. Even minimal contact can cause serious infection.
Another critical recommendation is the strict separation of raw and cooked foods. Raw meat, poultry, and seafood carry potential risks of dangerous pathogens that can be transferred to other food products.
The temperature of heat treatment is crucial. Scientific research proves that cooking to 70 degrees Celsius guarantees the destruction of pathogenic microorganisms. Particular attention is required for semi-finished products such as minced meat, roasted meats, and whole poultry.
Food storage also plays a significant role. Microbes multiply extremely quickly under inappropriate conditions, so it is necessary to follow specific temperature regimes.
Experts emphasize the importance of raw material quality. Water, ice, and primary food products can be sources of dangerous chemicals and microorganisms. Thorough washing, peeling, and careful selection are mandatory preventive actions.