DOH: Food poisoning prevalent during summer months

  • April 17, 2017
  • Leonard T. Pineda I

ILOILO CITY, April 17 (PIA6) --- The public should be more cautious of food poisoning in the summer months due to the warm temperature that favors the multiplication of microorganism, according to the Department of Health (DOH)-6.
 
DOH-6 Infectious Disease Cluster Head Dr. Elvie Villalobos said that ‘suka at tae’ or vomiting and diarrhea follows consumption of contaminated food and drinks.
 
“This summer, be cautious of street foods and even those prepared for out-of-town trips,” he said.
 
He said that food, if improperly handled, particularly when it is left at room temperature for an extended period of time, may facilitate the growth of bacteria and become deteriorated as a result.
 
He advised the public to practice food safety habits to avoid ailments and diseases caused by food contamination.
 
According to the World Health Organization, the five keys to safer food are the following: (1) keep clean, (2) separate raw and cooked food, (3) cook food thoroughly, (4) keep food at safe temperatures, and (5) use safe water and raw materials.
 
He said that cooked food should be consumed within four hours and food should be refrigerated promptly.
 
He also reminded the public to always have oral rehydration salt solution at hand just in case of a bad diarrhea. (JCM/LTP/PIA-Iloilo)

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