Hand hygiene. It is essential to wash hands with soap before preparing and consuming food, as well as after using the toilet, walking outdoors, or coming into contact with animals.
Food cleanliness. All vegetables, fruits, and berries should be thoroughly washed before consumption, even those that will be peeled (such as oranges or bananas), to prevent bacteria from the skin from contaminating the flesh.
Thermal processing. Meat, fish, and eggs should be well-cooked, as high temperatures help destroy most pathogenic microorganisms.
Separation of storage and preparation. Use different cutting boards and knives for raw products (meat, fish, poultry) and ready-to-eat dishes or vegetables, avoiding their mixing in the refrigerator.
Expiration date control. Check the expiration dates of products before purchasing and consuming them.
Do not use canned goods with bulging or dented lids, as this can lead to botulism.
Avoid purchasing questionable quality products from unauthorized sales points.
Proper food storage. Do not leave prepared dishes at room temperature for more than two hours—perishable products should always be stored in the refrigerator.
According to the latest data, as a result of food poisoning in Bishkek, 13 people sought medical assistance, of whom 11 were hospitalized, and 2 continue outpatient treatment.
