During the summer months, the number of infections and food poisoning increases. This is associated with easier spoilage of food in hot weather, as well as the operation of seasonal "small catering" outlets. Supervision of them is one of the primary tasks of the State Sanitary Inspectorate.
Food infections also very often accompany travel abroad, especially to countries with lower hygiene and sanitary standards.
During the summer season, the most common cases of food poisoning and infections are caused by Salmonella bacteria , E. coli or viruses (e.g. norovirus, hepatitis A).
Risk of infection and symptoms
You can become infected if you have direct contact with a sick person, consume food/water contaminated by the sick person, or come into contact wit...
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