The immunologist warned about the risks of the early opening of the barbecue season

Temperature fluctuations and the state of the immune system can increase the risk of the spread of infectious diseases at the early opening of the barbecue season. On March 26, Elena Sycheva, an immunologist, told Izvestia about the important precautions to take.

According to the expert, March is a period when the immune system is weakened after winter, and temperature fluctuations create stress for the body. Thus, in conditions of unstable spring temperatures, pathogens such as campylobacteria and salmonella are especially dangerous.

"Unlike in summer, when we are more often afraid of spoiling the product due to the heat, in spring meat can be subjected to shallow freezing and thawing. This process does not kill bacteria, but creates an ideal breeding ground for salmonella, which, when consumed even "almost fried" meat, can give a severe clinical picture," she explained.

To reduce the risk of infection, the specialist recommended following the rules of the "cold chain" when transporting meat: meat should be in a cooler bag from the store to the barbecue." An important point is also the separation of the raw and finished product.

"Use two different sets of knives and cutting boards. The temperature inside the piece during frying should reach at least 75 degrees (the meat should be completely gray, without pink juice) — only this guarantees the death of pathogens," the expert specified.

In addition, she recalled that bacteria can persist on inventory for up to five days at room temperature. Therefore, after a picnic, the inventory should be thoroughly washed with detergent and scalded with boiling water, as well as heat treatment of skewers and braziers.

Sycheva also added that during the transition season, the digestive tract is more vulnerable to bacterial toxins due to the reduced activity of immunoglobulin A. Mild food poisoning in March can be more severe than in summer, and often leads to complications such as pancreatitis or dysbiosis, the doctor concluded.

On February 19, Medical Xpress magazine reported on the dangers of a fiber-free diet for memory. According to the study, the effect of eating highly processed foods can appear as early as three days after the start of maintaining an appropriate diet.

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