The Ministry of Health has called on all citizens to remain vigilant and adhere to hygiene rules and health safety conditions during the preparation, storage, and consumption of food, following several recorded cases of food poisoning recently.
In a statement released on Wednesday, the Ministry emphasized that food poisoning poses a real threat to public health, particularly when associated with collective catering at events and gatherings, where the risk of infection increases due to poor storage or failure to respect hygiene standards.
The Ministry explained that recently recorded cases were mostly linked to the consumption of perishable food items, such as sweets, minced meat, eggs, and dairy products.
In this regard, the Ministry of Health recommended adhering to several preventive measures, including hand and utensil hygiene, washing food thoroughly before cooking, ensuring all food is well-cooked, respecting refrigeration rules during storage and transport, using safe water for cooking, and separating cooked foods from other items during cooling.
The Ministry also stressed the importance of checking food expiration dates, not leaving frozen meat at room temperature, and avoiding the consumption of deformed, swollen, or foul-smelling canned goods. It further advised placing food in closed containers to prevent contact between raw and ready-to-eat foods, not leaving cooked food at room temperature for more than two hours, and avoiding long-term food storage.
Reaffirming its call for individual and collective responsibility, the Ministry of Health stated that prevention remains the most effective way to protect public health and avoid serious complications from food poisoning. It also urged all professionals in the collective catering sector to strictly comply with hygiene rules to ensure the safety of citizens and public health.
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