21 December, Minsk /BELTA correspondent/. New Year's dishes should be prepared in quantities that allow for storage for no more than two days. Otherwise, the festive feast may result in food poisoning. This was reported to a BELTA correspondent by the Republican Centre for Hygiene, Epidemiology and Public Health (RCHEP). If storage conditions and terms are not observed, toxins from various microorganisms accumulate in food products and dishes, causing acute food poisoning – "foodborne illness". The RCHEP also noted that causative agents of acute intestinal infections can be transmitted through food. Boiled vegetables, salads dressed with mayonnaise or sour cream, cutlets, cream-filled confectionery, and other perishable dishes pose the greatest danger in this regard. To avoid trouble, food products, especially meat, poultry, eggs, and seafood, must be thoroughly fried or boiled. Prepared food should not be left at room temperature for more than 2 hours. Causative agents of infectious diseases, including viral infections, can also remain on poorly washed fruits, vegetables, and herbs. Specialists recommend separating raw products from ready-to-eat products, both during shopping and during storage. Furthermore, separate cutting boards and knives should be used for their preparation. If you feel unwell, for example, with abdominal pain or nausea, it is better to take precautions against transmitting infection and delegate culinary chores to family members. If the listed symptoms are accompanied by a drop in blood pressure, dry mouth, and high temperature, it is necessary to seek medical attention immediately. Adherence to these and other simple rules will help prevent illness and ensure that you and your loved ones do not spoil the New Year holidays, the RCHEP noted.

BELTA