Com­mon Heat-Re­lated Ill­nesses

Consumer Voice - - Health Up -

Also, food should not be stored for too long even in the re­frig­er­a­tor. Frozen food should be thawed in a mi­crowave and not at room tem­per­a­ture. It is vi­tal that wa­ter used for cooking and drink­ing is stored safely and kept free from con­tam­i­na­tion.

Micro­organ­isms are car­ried on hands, wip­ing cloths and uten­sils, es­pe­cially cut­ting boards, and the slight­est con­tact can trans­fer them to food and cause food-borne dis­eases. Wash­ing hands be­fore han­dling food, of­ten dur­ing food prepa­ra­tion and af­ter us­ing the toi­let, is vi­tal to pre­vent con­tam­i­na­tion. All sur­faces and equip­ment used for food prepa­ra­tion should be clean and san­i­tized. Kitchen ar­eas and food should be pro­tected from in­sects, pests and other an­i­mals. Raw and cooked food should be kept separately.

At this time of the year, you are also sus­cep­ti­ble to colds and in­fluenza. It is ad­vis­able to keep a safe dis­tance from peo­ple who are cough­ing and sneez­ing. Wash­ing hands of­ten helps to elim­i­nate germs that we pick up from door knobs, fur­ni­ture, tele­phones, mo­biles, com­puter key­boards and other sur­faces that are touched a lot.

Heavy sweat­ing with­out re­plac­ing lost flu­ids can lead to de­hy­dra­tion. Heat cramps, heat ex­haus­tion and heat stroke are com­mon risks for chil­dren and teens who en­gage in pro­longed or in­tense phys­i­cal ac­tiv­ity in the sun—for ex­am­ple, dur­ing sports prac­tice.

Chil­dren can get de­hy­drated when they lose more body fluid by sweat­ing or uri­nat­ing than they re­place by drink­ing. Even a small amount of de­hy­dra­tion, amount­ing to just two per cent of body weight, can af­fect a child. De­hy­dra­tion in­creases the risk of other heat-re­lated ill­nesses as it in­ter­feres with the body’s abil­ity to reg­u­late tem­per­a­ture. Symptoms of de­hy­dra­tion in­clude dry or sticky mouth, thirst, low or no urine out­put, con­cen­trated, dark-yel­low urine, headache, dizzi­ness, cramps and fa­tigue. Buy your pack­aged drinks from re­puted and trusted brands af­ter scan­ning the la­bels thor­oughly for shelf life and list of in­gre­di­ents. Avoid prod­ucts with too many chem­i­cal ad­di­tives like ar­ti­fi­cial colour and Class II preser­va­tives, and also those with added sugar. Stay­ing cool when en­vi­ron­men­tal tem­per­a­tures soar is im­por­tant. Con­sum­ing non-diuretic flu­ids (flu­ids that do not in­crease uri­na­tion) is bet­ter. Wa­ter is a good op­tion, but chil­dren may drink more of a flavoured bev­er­age such as clear juice. Caf­feine-con­tain­ing bev­er­ages (tea, cof­fee, co­las) are diuretic and may ac­tu­ally in­crease loss of wa­ter from the body. Home­made tra­di­tional bev­er­ages – nim­boo pani, sattu ka ghol, jal jeera, aam panna, bael ka shar­bat, buttermilk, lassi, fruit juice, etc. – are ex­cel­lent choices.

Your body’s im­mune sys­tem is dy­namic. It gets stronger or weaker depend­ing on a va­ri­ety of fac­tors, in­clud­ing nu­tri­tion. While healthy eat­ing habits aren’t a guar­an­tee against sick­ness, be­ing proac­tive with your health can help you main­tain your health and well­be­ing.

The best way to keep food safe is to not leave cooked food at room tem­per­a­ture for more than two hours.

Micro­organ­isms can mul­ti­ply very quickly if food is stored at room tem­per­a­ture. All cooked and per­ish­able food should be re­frig­er­ated im­me­di­ately. By hold­ing at tem­per­a­tures be­low 5 de­grees C or above 60 de­grees C, the growth of micro­organ­isms is slowed

down or stopped.

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