On January 15 in Bishkek, a case of poisoning occurred, affecting 17 people, including 4 children. This incident took place in a fast-food establishment, prompting employees of the Disease Prevention and State Sanitary and Epidemiological Surveillance Department of the Ministry of Health of the Kyrgyz Republic to remind about ways to prevent food poisoning.
Food poisoning is an acute illness that arises from consuming food containing pathogenic microorganisms, toxins, or toxic substances of non-microbial origin.
Recommendations for preventing food poisoning
For public catering establishments:
- Strict adherence to sanitary norms and technological processes in food preparation;
- Implementation and compliance with quality control programs;
- Staff to work only after mandatory medical examinations;
- Prohibition of work for individuals with symptoms of infectious diseases;
- Regular training of staff on sanitary norms and personal hygiene;
- Use only safe and high-quality raw materials with supporting documents;
- Separate storage of raw materials and finished dishes;
- Compliance with temperature regimes during storage and preparation of products;
- Ensuring sufficient thermal processing of meat and semi-finished products;
- Regular cleaning and disinfection of premises and equipment;
- Use of separate utensils for raw materials and finished dishes;
- Ensuring a constant water supply for handwashing;
- Personal responsibility of the owner for product safety.
Recommendations for consumers:
- Choosing establishments with a clean appearance and compliance with sanitary norms;
- Avoiding food purchases from suspicious and non-stationary points;
- Washing hands before eating, especially when dining out;
- Not recommending fast food to children, pregnant women, the elderly, and people with chronic diseases;
- At the first signs of poisoning, not self-treating but immediately seeking medical help.
