The therapist told about the infections transmitted through food and water in the summer

In summer, the risk of water- and food-borne infections increases significantly. This opinion was shared by Oksana Pivovarova, Professor of the Department of Therapy at the Medical Faculty of the State University of Education, therapist, in an interview with Izvestia on May 9.

"High temperatures create favorable conditions for the reproduction of bacteria, viruses and parasites," she said.

According to the expert, in the summer, the most dangerous diseases are salmonellosis, which is transmitted through raw eggs, meat and dairy products, as well as dysentery caused by contaminated water and unwashed vegetables and fruits.

In addition, it is worth noting rotavirus infection, which is most often spread among children through water and food, as well as viral hepatitis A, which enters the body through contaminated water and unwashed foods, as well as insufficient hygiene standards.

Equally dangerous is botulism, which can develop when eating canned food, especially at home, if the technology of their preparation has been disrupted.

"To reduce risks, it is important to drink only bottled or boiled water, wash vegetables and fruits thoroughly, avoid expired products and observe hygiene," the expert emphasized.

The specialist also recommends that you do not buy food in questionable places and monitor the storage conditions of food.

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Earlier, on April 30, Vladimir Neronov, MD, an infectious disease specialist at JSC "Medicine" (Academician Roitberg Clinic), told Izvestia how to protect himself from ticks. According to the expert, once on clothes, the parasite looks for a place to bite, preferring the head, neck, the area behind the ears and the bends of the limbs. The bite itself is almost invisible, so the tick can remain on the body for up to 10 days until it is saturated with blood.