**18 Effective Measures Against Food Poisoning**

Dr. Ferhat Çetin, Internal Medicine Specialist at Acıbadem Ataşehir Medical Center, warned that while food poisoning typically manifests with mild symptoms such as nausea and vomiting in people with good health status, the clinical presentation can worsen depending on the dose encountered and the nature of the causative agent. "Food poisoning can pose a vital risk, especially in children, the elderly, pregnant women and those with weakened immune systems. In advanced cases where timely intervention has not been provided, it can lead to serious complications such as excessive fluid loss in the body, kidney failure, and even death," he said.

Food poisoning is a common health problem affecting millions of people each year. According to World Health Organization data, approximately 600 million people suffer from food poisoning annually worldwide, and 420,000 of these people lose their lives. Records from the Ministry of Health in our country also show that thousands of food poisoning cases are encountered each year. Food poisoning, which particularly increases during summer months, typically occurs when microorganisms such as bacteria, viruses and parasites, or toxins they produce, enter the body through food. Improper storage and preparation of food, insufficient cooking or cross-contamination create conditions for food poisoning.

Microbes multiply rapidly in hot weather
Food poisoning is more common during summer months. The main reason for this is that hot and humid weather provides a favorable environment for microbes to multiply more rapidly. Low hygiene conditions in outdoor activities such as picnics and barbecues, limited access to water, contact of food with the surrounding environment and exposure to hot weather can increase the risk of food poisoning. Additionally, food remaining at room temperature for long periods and breakdown of the cold chain play an effective role in increasing cases. Undercooked or raw meat, poultry and eggs, unpasteurized milk and dairy products, spoiled seafood, salads not thoroughly washed during preparation, cold sandwiches, cooked rice dishes that have been left for long periods, cream and mayonnaise-based pastry products with inadequate storage conditions are among the leading causes of food poisoning.

It starts with abdominal pain, nausea and vomiting
Symptoms of food poisoning vary depending on the microorganism causing the poisoning and the person's immune system. Initial symptoms are usually abdominal pain, nausea and vomiting. In advanced stages, diarrhea which may sometimes be bloody or mucous, fever, headache, muscle pain and general malaise can be observed. The onset of symptoms can vary from a few hours to a few days (typically 6-48 hours) depending on the type and amount of microorganism in the consumed food. In some rare cases, this period may be even longer. Dr. Ferhat Çetin, Internal Medicine Specialist, points out that early diagnosis is of great importance in food poisoning, stating "Timely intervention helps prevent dehydration, that is, excessive fluid loss in the body and other serious complications, accelerates the recovery process and, in cases where contagion is possible, reduces the risk of the disease spreading to others."

Dr. Ferhat Çetin, Internal Medicine Specialist at Acıbadem Ataşehir Medical Center, emphasizes that food poisoning can be prevented to a large extent with proper food hygiene and practices. Dr. Ferhat Çetin lists the measures we should take against food poisoning as follows:

WHEN BUYING FOOD

Do not buy products with damaged packaging
Damaged packaging allows microorganisms to contaminate and multiply in food. For this reason, avoid buying products with torn, crushed, swollen or punctured packaging. Pay attention to ensure that tin cans are not swollen.

Be careful when transporting cold chain products
Temperature increases cause bacteria to multiply rapidly. Breaking the cold chain accelerates food spoilage. Therefore, buy products that need to be kept in the refrigerator or freezer at the end of your shopping and place them in the refrigerator or freezer immediately upon arriving home. It is beneficial to use ice packs or thermal bags when transporting cold chain products from the store to your home.

Check expiration dates
Expiration dates indicate the period during which food is safe and of good quality. Products that have expired may not look or smell bad but can still contain harmful bacteria such as salmonella. Check the expiration or recommended consumption dates of products and do not buy expired products.

Choose fresh, brightly colored and undamaged ones
Appearance provides clues about the freshness of food and potential spoilage. Therefore, choose vegetables and fruits that are fresh, brightly colored and undamaged. Make sure meat and fish products are in a bright and natural color. You can recognize spoiled food by changes in its smell, appearance, texture and taste.

WHEN STORING

Store at the correct temperature
Bacteria multiply rapidly in the dangerous temperature zone between 5°C and 60°C. Proper refrigeration slows down or stops this multiplication. Transfer cooked food to the refrigerator within 2 hours. Refrigerator temperature should be 0-4°C and freezer temperature should be -18°C or lower.

Prevent cross-contamination
Liquids draining from raw food can transmit bacteria to other foods that will be consumed without cooking. For this reason, store raw red meat, poultry and fish separately from other foods in the refrigerator, on lower shelves and in closed containers. Do not place vegetables and fruits in the refrigerator without washing them.

Store in airtight containers
Air contact promotes food drying and microorganism growth. Therefore, store leftover or open food in airtight containers or wrap it with plastic wrap.

WHEN PREPARING

Wash your hands thoroughly
Hands are an important carrier for transmitting microbes to food. Wash your hands with soap and lukewarm water for at least 20 seconds before starting to prepare meals and after touching raw food.

Use a separate cutting board and knife for meat
Bacteria in raw food can contaminate other foods through the same surface and utensils, either cooked or to be consumed raw, and this is called cross-contamination. Use a separate cutting board and knife for raw meat, poultry and fish. After using the cutting board and knife, wash them thoroughly with hot soapy water or disinfect them.

Clean surfaces regularly
Regularly clean and disinfect all surfaces such as the countertop where you will prepare food and the sink. Food residues and microbes remaining on surfaces can contaminate newly prepared food.

Wash vegetables and fruits thoroughly under running water
Wash all vegetables and fruits thoroughly under running water (even if you will peel them) to ensure soil, pesticide residues and microorganisms on their surfaces are thoroughly cleaned.

WHEN COOKING

Cook meat, poultry, fish and eggs thoroughly
High heat kills harmful bacteria in food, while insufficient cooking allows bacteria to survive. Cook meat, poultry, fish and eggs thoroughly until their internal temperature reaches a safe level. Check internal temperatures using a meat thermometer (for example, at least 74°C for poultry).

Do not thaw frozen food at room temperature
Avoid thawing frozen food at room temperature. When food is thawed at room temperature, the surface quickly reaches the dangerous temperature zone and bacteria begin to multiply. Thaw frozen food in the refrigerator, under cold water or in the microwave.

Do not reheat cooked food more than once
When reheating leftover food, ensure it is heated thoroughly until steam rises and avoid reheating more than once if possible. In addition to insufficient heating, reheating the same food more than once can cause bacteria to survive and multiply, turning the meal virtually into poison.

WHEN CONSUMING

Prefer reliable establishments
Non-compliance with hygiene rules increases food poisoning risk. For this reason, choose establishments that pay attention to cleanliness standards. Avoid food sold in the open and food from unknown sources.

It should be fully cooked and hot
Insufficient cooking and non-hot serving allow bacteria to survive and multiply. Especially make sure risky foods such as meat and poultry are fully cooked and served hot.

Avoid raw or undercooked food
Be very careful or preferably avoid consuming raw meat, undercooked seafood or unpasteurized dairy products when eating out. Such foods can carry high bacterial loads in their raw state.

Watch out for food at open buffets!
At open buffets, check whether food is kept hot (above 60°C) or if cold service is provided, whether it is at the appropriate temperature (below 5°C). Pay attention that food has not been left out for long periods. Bacteria growth accelerates in food that remains in the "dangerous temperature zone" for long periods.