In the warm season, in addition to the pathology caused by insect bites (tick, spider, mosquito, fleas, etc.), insects that can transmit serious infectious-contagious diseases, another important pathology during this period is represented by acute enterocolitis. Enterocolitis is more common in the warm season, being closely related to high temperatures.
EnterocolităFoto: Kowniewping / Dreamstime.com
Enterocolitis is inflammation of the mucous membranes of the small intestine and colon, caused by bacterial, viral, parasitic or fungal infectious agents. These pathogens reach the digestive lumen through the ingestion of infected food or through human-to-human transmission. Moderate or severe diarrhea is the main manifestation, in addition to loss of appetite, nausea, abdominal pain and physical asthenia. The evolution is generally self-limiting, the severe forms of the disease being characteristic of extreme ages (infants and the elderly), in which the disease can evolve into severe acute dehydration syndrome and hydro-electrolyte imbalances.
How can we protect ourselves from enterocolitis during this period? Some advice from Dr. Florin Roșu, ATI primary physician, director of the Sfânta Parascheva Hospital for Infectious Diseases in Iasi.
Dr. Florin Roșu / Photo: Personal archive
Enterocolitis can be prevented by following the following general rules:
avoiding the preparation of food more than 2-3 hours before consumption, if the temperature conditions necessary to preserve the prepared food cannot be ensured; in the case of cooked food, ensuring a preparation temperature of over 70 degrees Celsius; avoiding contact between unprepared and prepared foods; careful washing of containers in which food is prepared, before each meal; repeated washing of hands, before meals and after using the toilet; avoiding food preparation by people with any lesion or infection (panaritium) on the hands/fingers – if this is not possible, a sterile dressing must be used which to completely isolate the injury/infection from the outside and doubles with a protective glove; washing fruits, vegetables and greens thoroughly before eating them; keeping all surfaces intended for food preparation in maximum hygiene conditions; avoiding any contact between food intended for consumption and insects or animals; using only potable water sources for food preparation and human consumption – special attention should be paid to the water used to prepare baby food; boiling water is mandatory, if there are doubts about the quality of drinking water sources that are used for human consumption and food preparation; avoiding the consumption of food sold by street vendors who operate in specially designed spaces, food such as ice cream, cakes, pastries, hot dogs, minis, hamburgers, etc.; boiling milk, if it is not pasteurized.
2023-07-07 13:02:00
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