Hygiene stressed to prevent food poisoning during summer

Dubai: The authorities are warning residents to take special care in preparing and handling food, as temperatures rise above 40C during the summer.

The warning comes as doctors report an increase in food poisoning cases in the UAE, a seasonal trend associated with summer. Common symptoms include vomiting, watery and bloody diarrhoea, abdominal cramps, fever and chills and headaches.

"I used to get three a day. Now I get four or five," said Dr Rosario Tigno, a general practitioner at a private clinic in Karama.

An official at the infectious diseases department with the Dubai Department of Health and Medical Services (Dohms), told Gulf News that the summer season always saw an increase of food poisoning cases due to various ways.

"There are many factors influencing bacteria and toxins in food during the summer," he said.

Practising basic hygiene, such as washing hands and foods, and storing and cooking foods at the right temperatures can go a long way in preventing "summer diarrhoea", as the condition is commonly known.

Dr Juma Bilal Fairuz, director of preventive medicine at the Health Ministry, told Gulf News that washing one's hands was the most important step in preventing food poisoning.

"Do it while preparing, before eating and after eating food. Even if you use a fork, spoon or knife, it is better to wash your hands in case you touch the food," he said.

"And wash your hands after going to the toilet, preferably with soap."

He said the warm and humid conditions during summer allowed more bacteria to survive longer on surfaces and hands.

He added that washing foods before eating them was another important basic food hygiene that many people forgo or forget.

People should also take care while they store foodstuff in the refrigerator and cook them.

Health authorities recommend refrigerating foods below 4C and defrosting frozen food in the refrigerator.

Use the refrigerator for thawing and while marinating. Never leave food thawing at room temperature and store cooked food within two hours after cooking.

"Don't open the fridge too many times because you will change the temperature in it," Dr Fairuz added.

He said people should also ensure that dishes were fully cooked before serving them.

The UAE reported 585 cases of food poisoning due to salmonella and other bacteria, including E.Coli and staphylococcus in 2004.

In Dubai last year, there were 49 cases of food poisoning, 25 of which were due to salmonella. However, health officials believe the number of actual cases is much higher.

"Many private doctors do not take samples or report cases," Dr Fairuz said.

He advised private doctors to determine the bacterium responsible for each case of food poisoning and report them to the authorities.

He added that people suffering from food poisoning symptoms should also seek medical assistance instead of self-medication.

Easy steps

Do's

- Wash your hands, especially after using the bathroom and before cooking and eating.

- Wash surfaces when cooking

- Keep raw food separate from cooked food

- Thaw and marinate foods in the refrigerator; if in a hurry, thaw foods under cool running water

- Use foods within expiration dates

- Cook foods until they reach the right temperature: meats and seafood to at least 63C, stuffed fish and ground chicken to 74C, ground beef to 77C and whole poultry and pieces to 82C

- Cook eggs until the egg white and yolk are firm

Don'ts

- Leave cooked food out for more than two hours

- Store perishable foods, like eggs, in the door container

- Keep thawing and refreezing the same food, as each process increases contamination risk