Intossicazioni alimentari estive, come prevenirle

intossicazioni alimentari estive

L’arrivo del caldo può provocare alcuni disturbi a livello di alimentazione, come le intossicazioni alimentari, un fenomeno decisamente molto diffuso nel nostro Paese: basti pensare che l’Italia è uno degli Stati con il maggior numero di focolai segnalati. Ecco, quindi, una piccola guida per evitare le intossicazioni alimentari più diffuse..

Le intossicazioni alimentari, o tossinfezioni, sono sindromi causate dall’assunzione di cibi contaminati da sostanze tossiche o da microrganismi patogeni; le tossinfezioni non sono tutte uguali: se ne contano oltre 250 ognuna delle quali con sintomi differenti, tra i quali vomito, febbre, diarrea, reazioni cutanee e nausea.

Il motivo per cui le intossicazioni alimentari avvengono soprattutto d’estate è da ricercarsi nel fatto che, con il caldo, si tende a consumare cibi crudi e non cotti: cuocere gli alimenti, infatti, è uno dei modi principali per uccidere i microrganismi e le tossine che proliferano nel cibo, ma influiscono anche le condizioni con le quali gli alimenti vengono conservati è molto importanti.

Secondo l’European Centre for Disease Prevention and Control, le principali fonti di tossinfezioni sono causate da uova e ovo-prodotti, seguiti da pesci e derivati; diminuiti rispetto agli anni scorsi, i casi di infezioni causate da alimenti di origine vegetale, così come quelli di Salmonella. In aumento, invece, i casi di Escherichia Coli, legati al consumo di latte crudo, formaggi a latte crudo e carne poco cotta.

Per prevenire le intossicazioni alimentari estive gli esperti consigliano di cuocere molto bene carne e pesce e di acquistarli sono dai rivenditori di fiducia, lavate accuratamente frutta e verdura e scartate i pezzi deteriorati; ricordate che anche le uova devono essere consumate ben cotte e controllate che l’acqua che bevete sia potabile.

In via di principio, durante la stagione calda non conservate gli alimenti a temperatura ambiente e quando li trasportate fuori casa, oltre a tenerli nelle borse refrigeranti, consumateli in breve tempo. Lavatevi sempre le mani prima di toccare il cibo e se avete delle escoriazioni o delle ferite, usate i guanti durante la manipolazione degli alimenti.

 

Photo Credit | Thinkstock

 

 

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