Among these incidents, there were 11 mass poisonings, during which more than five people were affected, five of which occurred in fast food establishments.
Experts note that fast food is often prepared from ingredients with a high health risk, as such dishes contain numerous components — meat, vegetables, greens, and sauces, which significantly increases the chances of contamination when sanitary standards are violated.
Particular danger comes from sauces and fresh greens, which often do not undergo thermal processing.
Medical workers emphasize that owners and staff of public catering establishments must strictly adhere to sanitary regulations:
- ensure proper storage conditions for food;
- guarantee sufficient thermal processing of meat and semi-finished products;
- prevent cross-contamination arising from dirty hands, clothing, knives, and cutting boards.
It is important that the washing and cutting area is clearly separated from the thermal processing area. The availability of clean running water for washing food, utensils, and staff hands is also mandatory. Food should not be prepared in an open manner, and the food preparation area should be separated by glass or transparent plastic, with the transfer of finished dishes through a special window.
Access for customers and waitstaff to the food preparation area should be restricted. The personal hygiene of workers and their knowledge of food preparation technologies also play a crucial role in ensuring safety.
To prevent food poisoning, doctors recommend that consumers:
- pay attention to the overall sanitary condition of the establishment;
- be cautious of suspiciously low prices and excessively large portions;
- avoid buying food in places where cleanliness and order are lacking.
Overall, specialists do not advise abusing fast food, as it lacks essential vitamins and microelements for the body. On the contrary, such dishes are often rich in carcinogens and trans fats, especially French fries and fried meat, which can lead not only to poisoning but also to long-term health harm.
