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The portal tv3.lt recalls that various intestinal infections are often popularly called the stomach flu. And usually when one family member gets sick, the whole family becomes infected.
According to ULAC data, 459 food and environmental outbreaks were registered in Lithuania last year, affecting a total of 1,204 people, more than half of whom, 805 (66.9%), were treated in hospitals. Of the 459 outbreaks, 410 (89.3%) were familial and 49 (10.7%) were generalized. The widespread outbreaks were mainly related to educational institutions for children (39 outbreaks), activities of food handling entities (5 outbreaks).
Outbreaks were registered in all administrative territories of the country, but most of the reports were received from the departments of Kaunas, Vilnius, Panevėžys and Klaipėda NVSC.
More in cities (71% of all outbreaks) than in villages (29%). Most of the outbreaks occurred in March, April and May. There were few outbreaks with 2-3 diseases. They accounted for up to 92.5 percent. of all shoots. 2019 the largest outbreak with 39 patients was recorded in a nursery that spread through contaminated food without proper hygiene.
The most common cause of outbreaks in 2019 were rotavirus, noravirus, and salmonella, but more than half of the outbreaks could not be identified. The main transmitting factors of the outbreaks were lack of hygiene (contaminated hands, environment, kitchen utensils), food (chicken and its products, eggs and its products).
Bacteria, viruses that cause intestinal infectious diseases in humans, can be found in raw meats, poultry, offal, raw cow or goat milk, eggs and, above them, vegetables and fruits. Food can become contaminated by processing, improper storage, non-compliance with kitchen and personal hygiene rules, use of improperly washed tools, utensils, and cutting boards.
According to the World Health Organization (WHO), food safety represents a growing threat to human health, with 40% of the burden of these diseases falling on children under 5 years of age. Foodborne diseases hamper socio-economic development, damage the national economy, tourism and trade. The ULAC doctors recall that the risk of infection by disease-causing microorganisms is reduced by:
Proper hand washing can halve the incidence of food poisoning and significantly reduce the incidence of other infections
Cleaning. Wash all kitchen surfaces, cutting boards, and tools in hot water with dishwasher detergents. Change dish towels, washcloths, sponges frequently, wash them at +60 ° C or soak them in household bleach.
Separation of raw products from ready-to-eat foods. It is very important not to use the same tables, knives to handle raw meat and handle cooked food. Do not put the washed food back in the original packaging, use a clean food storage container. Do not put other foods on plates that previously contained raw animal food.
Adequate heat treatment of food. Food is safe when the required temperature is reached inside the product, which destroys pathogenic bacteria. It is best to use a food thermometer to measure the temperature inside the product.
Food refrigeration, refrigeration. Do not store prepared food at room temperature for more than 2 hours, in summer – for 1 hour. Do not defrost frozen food at room temperature. Thawed food should be stored in the refrigerator or quickly thawed in the microwave. Marinated foods should also be stored in the refrigerator. Food that has been stored in the refrigerator for a long time should be heated well before consumption.
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