AVVELENAMENT TAL-IKEL FIS-SAJF

FOOD POISONING IN SUMMER

The general public is alerted about the increased possibility of contamination of food due to spoilage by microbes during the hot summer months.

One particular form of food intoxication which occurs annually is Scrombroidfish poisoning. This form of food poisoning is associated with ingestion of fish and fish products which include tuna, mackerel and sardines. Persons who suffer from this type of food poisoning may develop nausea, vomiting, tummy aches, diarrhea, flushes, headache and an itchy rash within a few hours of consumption. This is caused by toxic chemicals (such as histamine) which accumulate in fish-flesh. High temperature favours the formation of these chemicals.

To prevent the occurrence of scrombroid fish poisoning, the Department of Public Health wishes to point out that the key for prevention is continuous temperature control i.e. refrigeration close to 0⁰ C from the time they are caught until they are cooked. This information is important to fishermen, street hawkers, dealers, retailers and food-handlers at home alike. In the case of canned fish products, this should be consumed as soon as possible once the can is opened.

Cases of food poisoning are to be reported directly to the Department of Public Health on Tel. No. 332235 from Monday to Friday, or through the Health Inspector, ‘On Call', via St. Luke's Hospital switchboard after office hours and on weekends and public holidays.

Il-pubbliku huwa mmwissi dwar iż-żieda fil-possibilita' ta' kontaminazzjoni ta' l-ikel bil-mikrobi fix-xhur sħan tas-sajf.

Forma waħda ta' avvelenament tal-ikel li ti'ri kull sena, hija dik li bl-ingliż isejħulha ‘scrombroidfish poisoning'. Din il-forma ta' avvelenament mill-ikel hija assoċjata mal-konsum ta' ċerti tipi ta' ħut jew prodotti ta' ħut, li jinkludu, tonn, mackerel u sardin. Is-sintomi ta' dan it-tip ta' avvelenament jistgħu jinkludu: dardir, remettar, u'igħ ta' żaqq, dijareja, fawra, u'iegħ ta' ras u raxx li jieklok, ftit siegħat wara li ji'i kkonsmat l-ikel. Tali sintomi huma riżultat ta' certi kimiċi (bħal ‘histamine') li jifformaw 'o l-istess laħam tal-ħut. Temperatura għolja tiffavorixxi tali formazzjoni.

Għaldaqstant id-Dipartiment tas-Saħħa Pubblika jixtieq ifakkar fuq l-importanza li l-ħut frisk dejjem għandu jinżamm maħżun fis-sil' jew f'ambjent kiesah b'temperatura qrib 0⁰C mill-mument li jinqabad, sakemm jissajjar. Dan l-avviż japplika għas-sajjieda, bejjiegħa tal-ħut, retailers u kif ukoll min jipprepara l-ikel id-dar. Il-ħut tal-bottijiet għandu ji'i kkonsmat mill-aktar fis wara li l-bott ji'i miftuħ.

Każijiet ta' avvelenament tal-ikel għandhom ji'u rraportati direttament lid-Dipartiment tas-Saħħa Pubblika fuq numru tat-telefon 332235, mit-Tnejn sal-Gimgħa, jew lill-Ispettur tas-Saħħa ta' l'għassa, permezz ta' l-iswitchboard tal-isptar San Luqa wara l-ħinijiet tax-xogħol, is-Sibtijiet, il-'�dud u fil-Festi Pubbliċi.