Mass poisoning with shawarma in Kyiv

Metropolitan physicians have already received 18 reports of cases of acute gastroenterocolitis. On June 14 and 15, all patients purchased shawarma in a pavilion located in the Darnitsky district of Kyiv. This was announced by the Kyiv City Center for Disease Control and Prevention.

All sick persons were hospitalized and bacteriologically examined. In one case, Salmonella enteritidis was isolated. The rest of the material is in progress. Specialists of the State Institution "Kyiv City Center for Disease Control and Prevention" are conducting an epidemiological investigation .

The specialists specified that the employee of the shawarma pavilion refused to let them enter the facility, did not provide the necessary documents, and generally disappeared in an unknown direction.

Acute intestinal infections ( AII ) are a large group of infectious diseases accompanied by impaired motility of the gastrointestinal tract with the development of diarrhea (diarrhea), intoxication, and in some cases dehydration. The causative agents of AII are a large group of bacteria, viruses that can cause intestinal dysfunction.

The main transmission mechanism is fecal-oral (when the pathogen enters the mouth with the smallest particles of feces), which is realized by food, water and contact household routes; the air-dust path is realized much less frequently.

The infection is transmitted from person to person through unwashed hands, household items, poorly washed fruits and vegetables, and by water.

To avoid infection, you must follow the rules of personal hygiene. It is enough to wash your hands to avoid infection through handshakes and various household items, because. microorganisms are very resistant to the external environment. Hands should also be washed before preparing food and eating.

The kitchen must be kept perfectly clean. When cutting different types of food, use separate knives and boards. Wash all surfaces thoroughly and keep your kitchen and food free from insects, rodents and other animals. Dispose of food waste promptly.

Follow the rules for preparing and storing food. After the cooked food has cooled, store it in a sealed container with a temperature not exceeding 5 ° C, but not for long. Food for children is best not stored and consumed immediately.