Health Officials Record 1,194 Gastroenteritis Cases as Festive Heat Triggers Major Spike

Health authorities have recorded a significant spike in gastroenteritis cases, with 1,194 infections reported between 29 December and 4 January. The figures, released by public health services, mark a steady upward trend throughout the festive period. Cases rose from 920 during mid-December (15–21 Dec) to 1,001 the following week, before reaching the current peak of nearly 1,200 instances in the first week of the new year.

Environmental and Behavioural Factors

Dr Fazil Khodabocus, Acting Director of Health Services, attributed the surge to a combination of intense heat and poor food handling.

“Heat is one of the risk factors for pathogens to proliferate,” Dr Khodabocus stated, specifically citing Salmonella and E. coli.

He noted that high temperatures cause food to spoil rapidly if not stored correctly, a risk compounded by the frequency of people dining out and consuming undercooked grilled foods during the holidays.

High-Risk Foods and Storage Warnings

The medical chief identified several “high-risk” items that require extra caution:

• Poultry and Meat: Particularly chicken and grilled meats.
• Seafood: Highly susceptible to spoilage in heat.
• Egg-based products: Including fresh mayonnaise.

For those hosting receptions, the advice is clear: prepared dishes must be stored properly and reheated thoroughly. Crucially, Dr Khodabocus warned that cooked food should not be left out of the refrigerator for more than two hours.

Preventive Measures

To stem the spread of the illness, health officials have issued the following recommendations:

• Water Safety: Boil tap water before consumption.
• Fresh Produce: Wash raw fruits and vegetables thoroughly; discard any fruit found on the ground.
• Hygiene: Maintain rigorous hand-washing habits.

The public is urged to remain vigilant as temperatures remain high, ensuring all food is cooked through and stored at safe temperatures to prevent further infection.

Source: Defi Media