Prevention of intestinal infections

In a warm season, the risk of spread of acute intestinal infections can increase, which can lead to serious complications. Typically, intestinal infections are caused by bacteria or viruses that enter the human body with contaminated food or water.

Intestinal infections are spread in presence of three mandatory conditions: sources of infection (sick person, animal, bacterial carrier), transmission factors (contaminated water, food, soil, household items) and people, susceptible to this infection. Therefore, preventive measures are directed against all three factors.

Before the doctor's arrival, the patient should be immediately isolated, have separate tableware and linen.

The first rule of prevention complies with hygiene requirements. Water source contamination must be avoided. You can only use unchlorinated water after boiling. Sanitary requirements should be observed when storing and cooking products. Bacteria, being in a favourable environment - milk, cake, meat, fish, salads, etc. - multiply very intensely without changing the taste of the products. Milk should be boiled, cheese should be cooked (eat only as a variety of products).  Products that are not boiled, fried, boiled before using can cause diseases as well. These are salads, garnishes, cakes. These products cannot be cooked in advance and stored for a long time without refrigeration. Vegetables, fruits, berries should be washed with running water and dill before use. Baked goods should be brought home and stored wrapped in cellophane or paper.

Wash your hands before eating. Many intestinal infections are called dirty hand disease. Take away the garbage, do not promote the breeding of flies, cockroaches, bugs, which carry many pathogens.

M. V. Shamardak, head of the polyclinic department № 1