“People who frequently suffer from (food poisoning) infections must be cautious, because over time, they can alter the structure of the intestinal wall, potentially triggering conditions like inflammatory bowel disease (IBD),” Syam told ANTARA here on Monday.
According to him, repeated infections may cause structural changes in the intestinal walls, with severity depending on the type of bacteria or pathogens ingested through contaminated food.
Chronic inflammation in the gut may also lead to complications in other organs, and in more serious cases, require antibiotic treatment.
To prevent such risks, he emphasized proper food handling. Food must be thoroughly cooked to kill harmful bacteria, and should not be left too long at room temperature, he explained.
Preventing cross-contamination is also important, he pointed out. For example, knives used to cut raw meat or seafood should not be reused for cooked food.
Food preparation areas must remain clean to avoid contamination between raw and cooked items.
Syam advised keeping hot food above 65 degrees Celsius and reheating to over 85 degrees Celsius. Cold food should be properly refrigerated, and raw ingredients stored at correct temperatures.
He also cautioned against defrosting food at room temperature. Instead, defrost in the refrigerator, under running water, or using a microwave.
Packaged food and beverages should be stored according to label instructions, such as 2-8 degrees Celsius for chilled items, or kept away from direct sunlight if stored at room temperature.
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Translator: Hreeloita, Kenzu
Editor: Primayanti
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