FLASH
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High temperatures increase the risk of food poisoning. In Tirana, the number of people with digestive problems has doubled, many of whom have needed hospital treatment.
Doctors say that rising temperatures create conditions for the development of microorganisms that can be easily transmitted through contaminated food. White shirts appeal for storing food at temperatures below 5 degrees Celsius.
With the increase in temperatures, the number of people with digestive problems in health centers in Tirana has doubled. According to doctors, the cause is often the food they have consumed. Some of them have even needed hospital treatment.
"Gastroenteritis is accompanied by high or subfebrile fever, the cause may be bacterial. The signs of gastroenteritis are abdominal pain, vomiting, accompanied by fever. When they are not accompanied by fever, they are called simple and the treatment is more symptomatic. There have been cases when dehydration has been profound and patients are sent to the infectious disease department for venous rehydration," said the doctor.
With the heat comes the risk of food poisoning.
Doctors explain that rising temperatures create conditions for the development of microorganisms such as salmonella, echerica coli, and shigella that can be easily transmitted through contaminated food.
"High temperatures favor outbreaks of gastroenteritis due to microbes circulating through food."
The main cause of gastroenteritis is meat products, especially chicken, which is always associated with the salmonellosis we have encountered recently, so food processing is strongly recommended.
Food becomes unsafe if left at room temperature for more than two hours. To prevent the growth of microorganisms, experts advise storing it at temperatures below 5 degrees Celsius and preparing it above 70 degrees Celsius.
According to the World Health Organization, about 1 in 10 people fall ill after consuming contaminated food. Meanwhile, $110 billion is lost each year in productivity and medical costs as a result of unsafe food in low- and middle-income countries.
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