Experts explained that the increase in cases of food poisoning during this period is related to changes in cooking and eating habits. The main risks include a significant increase in the volume of home cooking and the practice of preparing dishes in advance, where they are stored for several hours before breaking the fast.
“Mass communal meals in mosques and public places exacerbate the situation, as the rules for transporting food, temperature regimes, as well as monitoring expiration dates and storage conditions of prepared dishes are often not followed,” added the State Sanitary and Epidemiological Surveillance.
During this period, perishable products are particularly dangerous: salads with mayonnaise or sour cream, meat and chicken dishes (especially stuffed), dairy products and pastries with cream, as well as dishes with eggs.
According to the department, an additional risk is created when storing and reusing treats without adhering to temperature conditions. This, combined with a long wait for meals, creates ideal conditions for the rapid multiplication of pathogenic microorganisms.
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