Author: Nor Eleslam
On Tuesday, the Ministry of Health issued a statement urging citizens to strictly follow preventive measures and hygiene practices at all stages of food handling, from purchasing to consumption, in order to prevent food poisoning cases, whether individual or collective. The ministry emphasized the importance of vigilance and responsibility, noting that any negligence could lead to serious food poisoning incidents. To prevent these risks, the ministry recommended several precautions, including avoiding purchasing products exposed to direct sunlight, especially sensitive items like bread, bottled water, eggs, soft drinks, and dairy products. Citizens were also advised to check expiration dates, particularly for dairy products and canned goods, and avoid purchasing damaged or swollen cans as these could indicate spoilage.
Regarding storage, the ministry stressed ensuring sensitive products, such as meats, fish, eggs, dairy products, and pastries, are kept under proper refrigeration before purchase. It also urged immediate refrigeration of perishable items after purchase and discouraged refreezing thawed foods. The ministry advised consuming cold dishes immediately after preparation, without leaving them at room temperature for more than an hour.
On hygiene, the ministry highlighted the importance of regular handwashing, especially before preparing or consuming food, and thoroughly washing fruits and vegetables before consumption. It also recommended avoiding foods from restaurants or street vendors that do not meet cleanliness standards and refraining from consuming pre-prepared sauces of unknown origin, especially those stored under unsanitary conditions.
The ministry noted that summer, particularly during heatwaves, significantly increases the risk of food poisoning due to higher temperatures that accelerate bacterial and germ growth in food, especially perishable items. It also identified poor hygiene practices and improper handling of food during production, storage, preparation, and consumption as major contributors to food poisoning. Furthermore, large gatherings during the summer, such as in holiday centers, camps, temporary restaurants, and event halls, can facilitate the spread of foodborne diseases if food safety standards are not adhered to.
