Municipal Health Secretariat advises on foodborne illness, ETA

• 10 drunk in ETA case last weekend.

STDs are caused by eating food contaminated with microorganisms or parasites. “These poisoning events are very frequent, especially such high-protein, high-carbohydrate, high-moisture foods and vegetables are conducive to the reproduction of various microorganisms, including Escherichia coli, Staphylococcus aureus, and botulism.Dr. Carlos Humberto Orozco Thales, Minister of Public Health, explained.

The official stressed that these toxins can eventually cause symptoms such as nausea, vomiting, abdominal pain, fever, chills and potentially serious complications.

ETA may be poisoned or infected

• foodborne infection: Produced through consumption of food containing live microorganisms harmful to health, such as viruses, bacteria and parasites (eg Salmonella, Hepatitis A virus, Trichinella).
• food poisoning: Produced by ingestion of toxins or poisons present in food produced by fungi or bacteria (eg botulinum toxin, staphylococcal enterotoxin).

alarm symptoms

Symptoms of ATS include nausea, vomiting, abdominal pain, upset stomach, diarrhea, and fever. Nervous symptoms, eye swelling, and kidney difficulties may also occur.

The duration and intensity of symptoms depend on factors such as the amount of bacteria in the food eaten and the person’s health, with some symptoms lasting 3 to 5 days.

Vulnerable Groups

Children, pregnant women and the elderly are more vulnerable based on their resistance to disease.

Tips for Preventing Foodborne Illness at Home

• maintain proper hygiene
• Wash your hands multiple times before and during food preparation.
• Wash your hands every time you use the toilet.
• Clean and sanitize all surfaces and equipment used in food preparation.
• Protect food and cooking area from insects, pets and other animals (store food in airtight containers).
• Be sure to separate raw foods from cooked and ready-to-eat foods.
• Use different equipment and utensils, such as knives or cutting boards, to handle meat, poultry, fish, and other raw foods.
• Store food in separate containers and avoid raw and cooked contact.
• Cook foods thoroughly, especially meat, poultry, eggs, and fish.
• Cook foods such as soups and stews to ensure they reach 70°C.
• Do not leave cooked food at room temperature for more than 2 hours.
• Refrigerate cooked and perishable foods (preferably below 5°C) as soon as possible.
• Even in the refrigerator, do not store food for long periods of time.
• Use treated water for safety.
• Use healthy and fresh food.
• Wash fruits and vegetables.
• Do not use expired food.
• Buy in a safe place.
• Do not eat chicken if it is poorly refrigerated

The municipal government calls on the public to purchase food at places authorized by the health department and verify the expiration date and status of the product.

data of interest

• If you have any questions, please contact the Minister of Public Health at the number (606)8928000.