According to the agency's information, there is an increase in cases of food poisoning during this period, which is related to changes in habits regarding food preparation and consumption. The main factors contributing to this are the significant increase in home cooking volumes and the practice of preparing dishes in advance, which are stored for several hours before breaking the fast.
Moreover, mass communal meals in mosques and public places create additional risks. In such situations, the rules for transporting food while maintaining the necessary temperature regime are often not followed, and the expiration dates and storage conditions of dishes are not always monitored.
During this period, perishable products are particularly dangerous, such as salads with dressing, meat and poultry dishes (including minced meat), dairy products, and cream-filled pastries. Dishes containing eggs also pose a threat.
The department warns that reusing and storing food without adhering to cold storage conditions increases the risk of poisoning. Combined with the prolonged waiting time before eating, this creates favorable conditions for the proliferation of pathogenic microorganisms.
