Avvelenament ta' l-ikel fis-sajf

Fix-xhur shan tas-sajf il-pubbliku huwa mmwissi dwar iz-zieda tal-possibilta' ta' kontaminazzjoni tal-ikel bil-mikrobi.

Forma ta' avvelanament tal-ikel li ti[ri kull sena gejja mit-tonn. Persuni li jsofru b'dan it-tip ta' avvelenament jistg]u jizviluppaw dardir, remettar, ugig] ta' \aqq, dijarea, fawra, ugig] ta' ras u "rash" li jieklok, ftit sieg]at wara li ji[i kkonsmat l-ikel. Din il-forma ta' avvelenament, li hija wkoll assoccjata mal-mackerel, hija kkagunata mill-produzzjoni ta'kimi`i (b]al histamine) mid-dekomposizzjoni tal-la]am tal-]ut bil-mikrobi. G]aldaqstant id-Dipartiment tas-Sa]]a Pubblika jixtieq ifakkar fuq l-importanza li l-]ut frisk g]andu jin\amm dejjem mahzun taht it-temperatura ta' 8C sakemm biex jissajjar sew. Dan japplika g]as-sajjieda, bejjieg]a tal-]ut, retailers u min jipprepara l-ikel id-dar. Il-]ut tal-bottijiet g]andu ji[i kkonsmat mill-aktar fis possibli wara l-ftu] tal-bott.

Kazijiet ta' avvelenament ta' l-ikel jistg]u jigu irraportati direttament lid-Dipartiment tas-Sa]]a Pubblika fuq numru tat-tel: 249636, mit-Tnejn sal-{img]a, jew lill-Ispettur tas-Sahha tal-ghassa, permezz tas-switchboard ta' l-Isptar San Luqa wara l-hinijiet tax-xog]ol, fil-}dud u Festi pubbli`i.

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

One particular form of food intoxication which occurs year in year out is tuna fish poisoning. Persons who suffer from this type of food poisoning may develop nausea, vomiting, tummy aches, diarrhoea, flushes, headache and an itchy rash within a few hours of consumption. Incidentally, this form of food poisoning is associated with fish other than tuna, such as mackerel, and is caused by the formation of active agents (like histamine) from degradation by bacteria on fish-flesh. High temperatures increase the chance of development of these chemicals.

In order to prevent the occurrence of histamine poisoning from the consumption of tuna, the Public Health Department wishes to point out the importance of keeping fresh fish stored below 8C and cooked and served as soon as possible. This applies to fishermen, street hawkers, dealers, retailers and food preparers 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 may be reported directly to the Department of Public Health on tel. no 249636 from Monday to Friday, or through the health inspector via St Luke's Hospital switchboard after office hours and on weekends and public holidays.