Launching a campaign to raise food poisoning and warn of its risks

The Food and Drug Authority launched a digital awareness campaign to introduce food poisoning, its causes and methods of prevention, as part of its ongoing efforts to enhance public health and raise the level of societal awareness, within the framework of its fourth strategy. Or chemical such as: natural and industrial toxins, in addition to physical pollution such as: the presence of glass, hair, nails, or iron will in the food.

She emphasized that the common symptoms of poisoning include high temperature, abdominal pain, vomiting, nausea, water or bloody diarrhea, stressing that the transmission of diseases by food can occur in multiple stages, whether during cultivation, industry, transportation, storage or during preparation and cooking.

In the context of prevention, the body recommended that the hands be washed well before and after preparing the food, and keeping cold foods at a temperature of 5 degrees Celsius or less, and hot food at a degree of 60 degrees Celsius or more, while avoiding leaving food at room temperature for more than two hours.

She stressed the necessity of separating raw foods from ready -made food, sterilizing the surfaces and tools used in the kitchen, at the same time warning against washing food with soap or sterilizers.

The commission warned of tissue poisoning, which is one of the rarest and most dangerous types of poisoning, and produced by toxins produced by “Clostridium Potolinum” bacteria in appropriate conditions for its reproduction and activity such as: an oxygen -free environment such as canned, especially home cans, and provide temperatures between 5 and 60 degrees Celsius, especially room temperatures between 25 and 37 degrees Celsius.

She stated that this type of poisoning has several forms, including what affects adults after eating contaminated food, and another that affects infants less than 12 months; Because of eating honey or unsafe foods.

This type of poisoning is dangerous, as it causes symptoms such as: vomiting, diarrhea, weak facial muscles, difficulty swallowing and breathing, in addition to numbness in the limbs, dryness of the throat and mouth, and the authority stressed the importance of commitment to good cooking, hygiene and tools, sterilization of household cans and losing ready -made cans from the lack of swelling, rust or change in the apparent form, alongside the separation Total between raw and ready food, to protect this rare and dangerous type of food poisoning.