Hamad Medical Corporation (HMC) is reminding residents to safeguard themselves against bacterial infections and foodborne diseases that usually occur in summer by practising good food hygiene and avoiding contaminated food.
According to Dr Galal Saleh Alessai, emergency physician and medical toxicologist at the Emergency Department in Hamad General Hospital, one of the most common illnesses seen at the Emergency Department during the hot summer months is food poisoning.
“Food poisoning is an acute illness that occurs when bacteria, viruses or other germs are absorbed by food substances consumed by people,” Dr Alessai explained, adding that bacterial growth in food is likely to occur when food is not kept cold enough.
“Common signs and symptoms of food poisoning include nausea and vomiting, abdominal cramps or pain, diarrhoea, fever or bloody stool, and in severe cases the person may go into shock and collapse,” Dr Alessai mentioned.
“Elderly people, pregnant women, children under five years of age, people with a serious illness or disease such as diabetes, people with a compromised immune system, or those taking medication such as steroids, antibiotics or antihistamines, or people who travel frequently are at a greater risk of contracting the illness,” Dr Alessai highlighted.
HMC’s food hygiene supervisors, Joegi C Ramos and Ginesh George, explained that temperature and time are the two most crucial factors leading to bacterial growth in food. When preparing food, people should be mindful of the temperature danger zone for potentially hazardous food, which ranges from five to 63 degrees Celsius. They must be vigilant to take extra care along the food chain process to avoid food poisoning or foodborne diseases and food spoilage.
Ramos explained that any cooked food, particularly if high in protein, should not be exposed to these temperatures for more than two hours, as this will result in multiplication of microorganisms that are responsible for food spoilage and foodborne illnesses.
Dr Galal Saleh Alessai
