Abdulazim Behfar, the Director General of Food and Beverage Products at the Food and Drug Organization, warned about the factors causing food poisoning on the occasion of Poisoning Prevention Week. He noted that bacteria, viruses, unauthorized additives, heavy metals, and pesticide residues are the main factors contaminating food, stressing the importance of following hygiene principles at all stages of production, preparation, and storage.
Serious Dangers of Food Poisoning
Behfar explained that food contamination can occur at any stage from production to consumption, and this issue can jeopardize public health. He particularly emphasized the danger of botulism, which can gradually paralyze the body's muscles, including the respiratory muscles. This condition, if not treated promptly, can lead to respiratory failure and even death.
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Preventive and Treatment Measures
The Director General of Food and Beverage Products at the Food and Drug Organization emphasized the need for immediate visits to medical centers upon noticing suspicious symptoms. Behfar also recommended that individuals pay attention to hygiene principles in the preparation and storage of food, ensure the safety of packaging, and avoid consuming suspicious canned goods. Botulism, a serious type of poisoning, can occur from consuming contaminated food, and due to the risk of respiratory muscle involvement, its prompt diagnosis and treatment are particularly important.
In conclusion, Behfar pointed out that maintaining public health requires the cooperation and attention of all members of society, urging people to act carefully when selecting food items and to consult a doctor if any suspicious symptoms arise. These actions can save lives and prevent the dire consequences of food poisoning.
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