Increased air temperatures during summer months pose a risk to food safety. Heat causes bacteria, viruses, and parasites to multiply more rapidly. Even when cooked, foods can develop millions of bacteria and become disease-causing within a few hours if left in the open air.
The risk of intestinal infection increases when foods are not stored under appropriate conditions, have not followed the cold chain rule, have not been sufficiently cooked, or have been left open for a long time. Consuming such foods can lead to intestinal infections, food poisoning, and associated fluid and electrolyte loss.
Intestinal infections are often characterized by abdominal pain and diarrhea. In cases of food poisoning following the consumption of suspicious food, vomiting followed by diarrhea may occur. Diarrhea may progress more severely in children, the elderly, and individuals with kidney disease, diabetes, or heart disease.
The priority in the treatment of intestinal infections is to replace lost fluids and electrolytes.
During diarrhea or intestinal infections, patients lose not only fluids but also electrolytes such as sodium, potassium, and bicarbonate. Prof. Dr. Adalet Altunsoy, an Infectious Diseases Specialist at Ankara Bilkent City Hospital, stated that if sunken eyes, dry tongue, weakness, and consciousness disorders develop in children and the elderly despite adequate fluid intake, or if fever lasts longer than 2-3 days, or if there is bloody diarrhea or severe vomiting, one must apply to a health institution without losing time.
Common mistakes and prevention
Using antibiotics for intestinal infections is a common mistake, as it can disrupt intestinal flora, prolong the duration of diarrhea, and lead to antibiotic resistance. Regarding dietary practices during illness, Prof. Dr. Adalet Altunsoy warned that giving carbonated drinks and fruit juice during diarrhea, especially in small children, is a wrong practice that can prolong diarrhea.
To prevent food poisoning and intestinal infections, meat, meat products, milk, and dairy products must be well cooked. Cooked foods should not be left at room temperature for long periods, and separate cutting boards should be used for raw meat and vegetables. Thoroughly washing fruits and vegetables before consumption also plays a role in protection.
Hand hygiene is a factor in preventing cross-contamination; washing hands with soap and water for at least 20 seconds before food preparation and eating, after using the toilet, and after diaper changes reduces infection risk. Additionally, Prof. Dr. Adalet Altunsoy emphasized that children must be taught not to swallow pool water and that babies and children with diarrhea should not be put in pools to protect their health and prevent spreading the infection.
