Le ministère de la Santé a appelé, mercredi dans un communiqué, les citoyens à respecter les règles élémentaires d’hygiène afin d’éviter les toxi-infections alimentaires durant la saison estivale.
Dans le cadre de la campagne de sensibilisation relative à la saison estivale et la mise en œuvre du programme national sur les toxi-infections alimentaires, le ministère recommande aux citoyens de prendre les mesures préventives afin d’éviter les intoxications alimentaires, qui sont des cas pathologiques d’un individu ou un groupe d’individus suite à la consommation d’un même aliment ou eau contaminés, précise le communiqué.
Ainsi, les citoyens sont appelés à “veiller, en premier lieu, à la propreté des mains et de la vaisselle, de laver les légumes et fruits avant leurs utilisations, vérifier la date de péremption, s’assurer que le réfrigérateur est à 4C, laver les planches de coupes et les ustensiles de cuisine ayant servi pour les viandes crues et de ne jamais décongeler les viandes à température ambiante, tout en respectant la chaîne de froid”.
Il est également conseillé de “ne jamais cuire les viandes à mi-cuisson pour les refaire cuire plus tard, les cuissons devant se faire à une température adéquate.
De même que d’éviter de consommer les boîtes de conserves déformées/bombées et celles dégageant une odeur suspecte à l’ouverture”.
En outre, “il est préconisé d’utiliser des ustensiles différents (couteaux, planches à découper, marmites) pour les aliments crus, tout en séparant les aliments cuits des crudités dans le réfrigérateur afin d’éviter les contaminations croisées, et de conditionner les aliments dans des récipients fermés pour éviter tout contact entre les aliments crus et ceux prêts à être consommés”, ajoute la même source.
Il est recommandé, par ailleurs, de “ne pas laisser les aliments cuits plus de deux heures à température ambiante, d’éviter de conserver les produits trop longtemps au réfrigérateur, de même que de soigner et de protéger toutes lésions ou coupures sur les mains avant toute préparation culinaire”.
Le ministère de la Santé attire, dans le même cadre, l’attention des citoyens sur les symptômes d’une intoxication alimentaire, que sont les nausées, les douleurs abdominales, accompagnées parfois de diarrhée et de fièvre, lesquels peuvent durer entre plusieurs heures et une semaine ou plus.
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