During the summer months, the number of infections and food poisoning increases. This is associated with easier spoilage of food in hot weather, as well as the operation of seasonal "small catering" outlets. Supervision of them is one of the primary tasks of the State Sanitary Inspectorate.
Vacations: Watch out for food infections during the summer season
Published June 21, 2024 09:37
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Food infections also very often accompany travel abroad, especially to countries with lower hygiene and sanitary standards.
During the summer season, the most common cases of food poisoning and infections are caused by Salmonella bacteria , E. coli or viruses (e.g. norovirus, hepatitis A).
Risk of infection and symptoms
You can become infected if you have direct contact with a sick person, consume food/water contaminated by the sick person, or come into contact with household items also contaminated by an infected person.
Gastrointestinal infection is accompanied by symptoms in the form of usually several days of gastrointestinal discomfort:
- abdominal pains,
- fever,
- diarrhea,
- nausea,
- vomiting,
- lack of appetite,
- weakening,
- jaundice.
Food poisoning/infection is particularly dangerous for children, the elderly and those weakened by other illness, as it can be severe or cause rapid dehydration of the body.
Symptoms of infection develop from 2 hours to 7 days (with hepatitis A up to 4 weeks) after consuming contaminated food or water.
Jobs in the food industry
If you are planning to take up a job in the food industry, even a short-term one, or if you are already working in positions related to, among other things, the production, packaging, distribution or storage of unpackaged food, as well as the preparation and serving of meals, washing of dishes and containers intended for food (persons employed in, among other things: mass catering establishments, wholesale and retail establishments for the circulation of unpackaged food, establishments producing or marketing food):
- you should have a current medical certificate for sanitary-epidemiological purposes confirming the absence of contraindications to work with food.
- When undertaking work with food, expect your employer to provide you with job training covering, among other things, the principles of good hygiene practice and good manufacturing practice.
- do not work in contact with food if you have symptoms of illness, including, in particular, those that may indicate a foodborne infection. Report your condition to your employer and go to a doctor.
- in case of alarming disease symptoms, try to have as little contact with other people as possible to avoid further spread of the disease.
Source: GIS
