THE public should be more cautious of food poisoning in summer months as warm triggers growth of harmful microorganism, according to the Department of Health (DOH)-6.
Dr. Elvie Villalobos, DOH-6 Infectious Disease Cluster head, said “suka at tae” or vomiting and diarrhea arise from eating of contaminated food and drinks.
“This summer, be cautious of street foods and even those prepared for out-of-town trips,” Villalobos said.
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.
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.
Villalobos said cooked food should be consumed within four hours and while leftovers should be refrigerated promptly.
He also reminded the public to always have oral rehydration salt solution at hand just in case of diarrhea. (PIA-Iloilo)