The summer period and high temperatures increase the risk of food- and water-borne diseases. Most of these diseases can be prevented through proper hygiene, safe food handling, adequate food storage and preparation, and the use of safe drinking water.

What are the most common food- and water-borne diseases?

Food- and water-borne diseases are caused by bacteria, viruses, parasites, or their toxins, which enter the human body through the consumption of contaminated food or water containing infectious or toxic agents.

The most common diseases include:

Salmonellosis (Salmonella enteritidis) – most commonly occurs after consumption of insufficiently heat-treated eggs, meat, milk, or dairy products.

Acute food intoxication (Staphylococcus aureus) – occurs after consuming food that has been exposed to inappropriate temperatures for a prolonged period, especially during the summer months when high temperatures enable faster bacterial multiplication and increased production of enterotoxins in food of animal origin.

Campylobacteriosis (Campylobacter jejuni) – most commonly transmitted through raw or insufficiently cooked poultry meat and other animal products, unpasteurized milk, and contaminated water.

Escherichia coli infections, particularly enterohemorrhagic E. coli (EHEC) – transmitted through insufficiently processed meat, as well as contaminated fresh milk, fruits, and vegetables.

Shigellosis and typhoid fever (Shigella spp., Salmonella typhi) – transmitted through contaminated water, contaminated food, and unwashed hands.

Hepatitis A – transmitted through contaminated water, fresh fruits and vegetables, or shellfish from contaminated waters.

Norovirus and rotavirus infections – cause gastroenteritis and spread through contaminated food, water, frozen food, contaminated objects/surfaces, or contact with an infected person.

Amoebiasis and giardiasis – parasitic infections most commonly transmitted through contaminated water, ice, insufficiently washed fruits and vegetables, or raw food.

Listeriosis – most commonly transmitted through consumption of unpasteurized milk and dairy products, insufficiently heat-treated meat, processed meat products, smoked fish, fresh vegetables and fruits, and other ready-to-eat foods stored for a long time under inappropriate conditions. Transmission may also occur through direct contact with infected animals, their secretions, or contaminated soil and manure.

What are the most common symptoms?

The groups most vulnerable to food poisoning are children, older adults, pregnant women, and people with weakened immune systems.

The most common symptoms that may occur after consuming food or water of questionable safety include:

vomiting;

diarrhea;

fever and chills;

headache and dizziness;

muscle pain;

impaired absorption of nutrients;

abdominal pain and cramps;

associated infections affecting other organs.

When should you seek medical help?

If you experience any of the above symptoms and suspect that you have consumed unsafe food or water, contact your family doctor or the nearest healthcare facility.

Follow the advice of healthcare professionals. In the meantime, maintain hydration with safe drinking water, rest, and use symptomatic treatment as recommended.

Common Risks

Keeping already prepared food at room temperature, especially during the hot summer months, allows rapid multiplication of infectious agents and production of their toxins, and represents the most common cause of food-borne diseases.

During the summer months and in situations where the stability of the water supply system is disrupted, accompanied by occasional shortages of clean water, the risk of the occurrence and spread of food- and water-borne diseases increases.

High temperatures accelerate contamination and the multiplication of microorganisms, while the lack of safe water makes personal hygiene, food preparation, and proper food storage more difficult.

PREVENTIVE MEASURES

1. Maintain cleanliness

Wash your hands with soap and water for at least 20 seconds:

before preparing food;

before eating;

after handling raw meat and eggs;

after using the toilet.

Keep work surfaces and kitchen utensils clean.

Protect food from insects and rodents.

2. Separate raw food from cooked food

Use separate cutting boards and knives for raw meat and ready-to-eat food.

Store raw meat and poultry in closed containers in the refrigerator.

3. Cook food thoroughly

Meat, poultry, eggs, and seafood should be thoroughly heat-treated.

Food should reach an internal temperature of at least 70°C.

4. Store food at safe temperatures

Do not leave prepared food at room temperature for more than 2 hours.

During hot weather (above 32°C), food should not remain outside for more than 1 hour.

Keep cold food at a temperature below 5°C.

Keep hot food at a temperature above 60°C.

5. Use safe water and safe raw materials

Use safe drinking water.

Wash fruits and vegetables with safe water.

Avoid using unsafe water for sports activities, fishing, or swimming.

Use pasteurized milk and dairy products.

Check food expiration dates.

Do not consume food with an altered smell, taste, or appearance.

Special Recommendations During High Temperatures

Avoid purchasing food from unregistered vendors.

When travelling, carry food in coolers or insulated containers.

Do not consume ice from unknown sources.

In case of interruption of water supply or suspicion of water contamination, use boiled or bottled water.

Responsibilities of Food Handlers and Competent Authorities

People who prepare, handle, store, or distribute food in restaurants, catering facilities, public kitchens, and other food establishments should receive regular food safety training and consistently apply the principles of minimum hygiene standards and good hygiene practices.

Food handlers should undergo regular sanitary and health examinations in accordance with applicable regulations.

Continuous veterinary and sanitary control of animals and products of animal origin should be ensured, including control during breeding, slaughter, processing, storage, transport, and distribution, in order to guarantee food safety and reduce the risk of food-borne diseases.

SAFE FOOD AND SAFE WATER ARE ESSENTIAL CONDITIONS FOR PROTECTING HEALTH.

By applying simple hygiene measures and proper food handling practices, the majority of food- and water-borne diseases can be successfully prevented.