SKDS - The exciting summer vacation has arrived. Many families often organize picnics for their children to go out with friends with many group activities such as camping, outdoor barbecues... however, along with that comes a very high risk of food poisoning.

1. Eating out and the risk of food poisoning

Picnics are a great way to enjoy the holidays with your family, but be aware of the risks of food poisoning. This is because when food is left out of its usual environment such as a clean fridge, freezer, pantry or kitchen for a long period of time, the risk of contamination increases.

So, when the weather is hot, be extra careful with packed lunches for work, school, or meals when picnicking and eating outdoors.

According to Dr. Le Ngoc Duy - Head of the Emergency and Poison Control Department, National Children's Hospital, the risk of food poisoning often increases in the summer when the weather is hot because this is a favorable condition for microorganisms to thrive.

In particular, when eating outdoors or on picnics or camping, there is a higher risk of food poisoning due to favorable conditions such as:

- Bacteria grow more easily when food is not stored in a safe temperature zone.

- Sanitation and hand washing facilities are inadequate and clean water is not always available.

- Food can be contaminated by insects, pests, animals and dust.

- Food poisoning bacteria grow more easily on some foods than others. Some high-risk foods include: raw and undercooked meat, seafood, dairy products, such as milk-based desserts, salad dressings, ready-to-eat foods - such as bread, sandwiches, rolls and pizza that contain any of the above foods.

2. Signs of food poisoning

Common symptoms of food poisoning are nausea, vomiting, severe abdominal pain, diarrhea, with or without fever... Sometimes there are or are not side effects such as headache, dizziness, muscle pain, difficulty breathing,... These signs often occur a few minutes, a few hours, or even a day after eating contaminated food.

Some people are more at risk of food poisoning than others. Vulnerable groups include: pregnant women, the elderly, young children, people with chronic diseases...

Especially for children, there are many signs of food poisoning such as nausea and fatigue that are easily confused with other diseases or parents think that their children are carsick. Dr. Le Ngoc Duy gives signs for parents to recognize when their children have food poisoning:

Digestive: Abdominal pain, nausea, vomiting, diarrhea;

Respiratory: Cough, rapid breathing, difficulty breathing, cyanosis;

Neurological: Convulsions, tremors of hands and feet, muscle tremors (in the face, chest, thighs, arms), muscle weakness followed by muscle paralysis. More severe cases may cause respiratory muscle paralysis, arrhythmia or coma;

Signs of hypersecretion: mucus, digestive juices, sweat, saliva.

3. How to ensure food safety for outdoor meals

If you are having outdoor meals or picnics, take note of some practical methods to keep food safe and prevent food poisoning recommended below.

3.1 Food preparation

- Choose fresh, safe food. It is best to buy fresh food that is prepared the same day.

‎- Always store any raw meat separately from other foods. Always store raw meat and poultry separately from cooked foods and below other foods so that raw meat juices do not contaminate other foods.

- Prepare all meats and salads before going to reduce food handling outdoors.

- Make sure all cooked foods are completely cooled before placing them in the refrigerator to take with you.

- Divide food into bite-sized portions and pack it according to the time you plan to eat it so you can get what you need quickly.

- Meat should be kept at standard temperature as much as possible. When traveling, you can use an ice box to keep it cool. When you arrive at your intended camping or picnic location, it is best to find a place with a refrigerator to preserve food.

3.2 Ensure food safety during processing

- Always cook food to at least 75°C. Use a food thermometer to check the final temperature. Using a thermometer is the best way to ensure meat is cooked properly. If you don't have a thermometer, cook poultry until the meat is white, not pink.

- Use clean plates for all cooked meats. Never reuse plates or containers that held raw meat. Never use the same equipment used to cook raw food (such as tongs or forks) to handle cooked food.

- Only take salads, pates, sauces and other perishable items out when needed and put them in the cooler when the meal is finished.

- Cover food to avoid contact with birds, insects and animals. Food that has been left out at room temperature for more than 4 hours should not be used.

- Always boil drinking water before use or use sterile bottled water.