Food poisoning stems from various causes, including consuming spoiled or poor-quality food, and unhygienic storage or preparation practices. Food that is undercooked or reheated multiple times also creates conditions for bacteria and toxins to develop, leading to poisoning.

Master, Doctor Dinh Thi Huong, from the Department of Gastroenterology - Hepatobiliary - Pancreas at Tam Anh General Hospital Hanoi, offers guidance on preventing food poisoning during the Tet holiday.

Prioritize safe ingredient selection by choosing foods with clear origins, that are within their expiry dates, and have been stored according to regulations. Select fresh meat, fish, and seafood that have no strange odors, discoloration, or sliminess.

Store food at the correct temperature. Cooked food should not remain at room temperature for more than two hours. According to Doctor Huong, if the ambient temperature is above 32 degrees C, the safe storage time is reduced to only one hour.

If cooked food is not for immediate consumption, families should cool it quickly and refrigerate it, avoiding prolonged storage at room temperature where bacteria can easily grow. When storing, cover food tightly and separate raw items from cooked ones to prevent cross-contamination, a common cause of food poisoning.

During Tet, with increased food storage, it is advisable to actively check and adjust refrigerator temperatures to limit bacterial growth and ensure food safety.

Meat, fish, and seafood should be fresh, without strange odors, discoloration, or sliminess. Photo: An Na

Meat, fish, and seafood should be fresh, without strange odors, discoloration, or sliminess. Photo: An Na

Limit storing cooked food for many days, especially high-protein dishes such as meat, pork sausage, and seafood. Even when refrigerated, cooked food should ideally be consumed within one to two days, and a maximum of three days. The practice of reheating food multiple times creates an environment for bacteria to grow or produce toxins. Doctor Huong recommends reheating each dish only once and not storing any portion that has already been reheated.

Maintain hygiene during food preparation and eating by washing hands with soap before cooking and before meals. Use separate knives and cutting boards for raw and cooked foods. Regularly clean the kitchen area and refrigerator to prevent insect intrusion.

Limit alcohol consumption as it harms the liver and stomach, increasing the risk of food poisoning. Alcohol can mask the taste of spoiled food and impair the digestive tract's protective reflexes, potentially worsening food poisoning symptoms.

Food poisoning symptoms typically appear within a few hours to several days after eating, commonly including nausea, vomiting, abdominal pain, diarrhea, or fever. However, initial symptoms often resemble common digestive disorders, leading many people to delay seeking medical attention. Doctor Huong advises individuals experiencing severe abdominal pain, acute diarrhea, prolonged vomiting, high fever, or severe fatigue to seek medical care promptly for timely examination and treatment, thereby preventing complications.

Ly Nguyen