Personal hygiene. It is important to thoroughly wash hands with soap before eating and after using the toilet, as well as after walks or contact with animals.
Food cleanliness. All vegetables, fruits, and berries should be washed before consumption, even if they require peeling, such as oranges or bananas, to avoid transferring bacteria from the skin to the flesh.
Thermal processing. Meat, fish, and eggs should be well-cooked, as high temperatures kill most pathogenic microorganisms.
Separate storage and processing. Use separate cutting boards and knives for raw products (meat, poultry, fish) and ready-to-eat foods or vegetables to prevent their contact in the refrigerator.
Quality control of products. Always check the expiration date before purchasing and consuming. Do not buy canned goods with damaged or bulging lids, as this may be a sign of botulism.
Avoid purchasing products from unauthorized markets, as their origin may be questionable.
Storage rules. Do not leave prepared food at room temperature for more than two hours. Perishable products should be stored in the refrigerator.
It was previously reported that as a result of food poisoning in Bishkek, 13 people sought medical assistance, 11 of whom were hospitalized, while 2 are receiving outpatient treatment.
