Food Poisoning Increasing in Adana as Air Temperatures Rise
In Adana, where temperatures exceed 40 degrees, food poisoning cases are on the rise with the arrival of summer. The risk of spreading diseases increases with the consumption of perishable foods, especially chicken doner, meat and fish. Experts emphasize that meat and chicken should be obtained from reliable places.
‘Patients’ Applications Are Increasing’
According to Adana City Education and Research Hospital Internal Medicine Clinic Faculty Member Assoc. Prof. Dr. Hilmi Erdem Sümbül, food poisoning cases increase in hot weather. Patients present with symptoms such as abdominal pain, cramps and fever, and these symptoms usually improve within a few days. However, if the symptoms are severe, a doctor should definitely be consulted.
‘Storing Foods Is Vital’
Assoc. Prof. Dr. Hyacinth states that the number of microorganisms and bacteria increases in hot weather, and says that meat, chicken and seafood should be fresh and well-cooked. Sümbül emphasizes that foods should be stored between -18 and +4 degrees, and that unnecessary antibiotic use should also be prevented.
‘Recommendations for Food Safety in Hot Weather’
Kebab shop owner Cihangir Korkmaz emphasizes that meat and chicken should be consumed from reliable places in hot weather, and states that meat should not be kept waiting in the heat. Korkmaz adds that takeaway services should also be made to short distances, and draws attention to the importance of providing fast service to customers.
‘Food Poisoning Symptoms and Treatment’
- Symptoms such as fever, abdominal pain, vomiting, nausea and diarrhea are common symptoms of food poisoning.
- Symptoms usually begin within a few hours after food consumption and may last for several days.
- In cases of high fever, severe abdominal cramps, signs of dehydration and bloody diarrhea, medical attention should be sought.
