In summer the persons are exposed to poisoning practically twice more owing to the products kept in insanitary conditions, contaminated with bacteria, viruses or parasites. Nutritionist Victoria Ursu has told IPN that the high temperatures are the main cause as these favor the development of pathogenic microorganisms.

The nutritionist warned that poisoning in summer can also appear as a result of feasts because the food is prepared in large quantities and beforehand. Victoria Ursu recommends avoiding buying products sold in improvised markets and unauthorized places. “The food products should be bought from safe places where the sanitary and hygienic norms are fully respected,” stated the nutritionist.

Victoria Ursu recommends the people to inform themselves if the products they buy have veterinary and sanitarily certificates and were kept at high temperatures, if the prepared food is kept in the fridge in enclosed containers and at optimal temperatures, and to wash the fruit and vegetables before eating these. “Don’t forget to also wash the hands before cooking and eating,” stated the nutritionist.

Among the perishable products that pose a threat of poisoning are the meat, fish and sea products, milk products and eggs. The pregnant women, small children, elderly people and persons with chronic diseases are more exposed to the risk of getting food poisoning, said Victoria Ursu.