[Health Tip] Beware of Food Poisoning on Days with Large Temperature Differences... Prevention Methods

Food Poisoning Image [Image Source=Getty Images Bank]

Recently, with summer-like weather continuing during the daytime, there is a need to be cautious to avoid food poisoning. Food poisoning is a condition caused by eating spoiled food, resulting in acute gastrointestinal symptoms such as abdominal pain, diarrhea, and vomiting, primarily caused by bacteria.

According to the Ministry of Food and Drug Safety, a total of 198 suspected food poisoning reports were received from January to April, showing an increasing trend in reports caused by bacterial food poisoning agents such as pathogenic Escherichia coli and Clostridium perfringens compared to the same period over the past five years.

Bacterial food poisoning is classified into toxin-type and infection-type. Toxin-type food poisoning, caused by toxins produced by external bacteria, can occur even though the bacteria die at normal cooking temperatures because the toxins are not destroyed. Infection-type food poisoning has a longer incubation period than toxin-type and includes systemic symptoms such as fever. Typically, food poisoning occurs within 72 hours after consuming spoiled food.

The first treatment for food poisoning is fluid and electrolyte replenishment. If the patient can drink fluids, hydration should be maintained, and if dehydration is severe or consciousness is impaired, hospital treatment with intravenous fluids is necessary.

Experts advise that to prevent food poisoning, hot foods should be cooled before storage, and cold foods should be refrigerated. Thawed foods should not be kept at room temperature or refrigerated for extended periods. When handling poultry such as eggs and chicken, hands must be washed thoroughly.

Leftover foods that can be used should be reheated, cooled, and then stored in the refrigerator, and should not be kept for more than two days. Professor Park Gwang-beom of the Department of Gastroenterology at Nowon Eulji University Hospital said, “In Korea, leftover soups or stews are often reheated and stored. However, to store food safely, it should be cooled immediately after boiling and then refrigerated. When there is a large temperature difference between morning and afternoon, mornings are cool but as daytime temperatures rise, it creates an environment conducive to bacterial growth.”