Based on four cases reported to the Ministry of Health of the Province of Buenos Aires -of which two died-, the health portfolio and the municipality of Berazategui are investigating a possible food poisoning And released this statement:
At the moment, the results of the etiological diagnosis are awaited, which will make it possible to define the agent(s) involved. The Buenos Aires and municipal health authorities urged the health teams of the municipality and the surrounding districts to strengthen epidemiological surveillance and immediately notify the Ministry of Health of the Province of Buenos Aires of any consultation of people, of any age, with a history of diarrhea, vomiting or symptoms compatible with food poisoning.
The two cases that resulted in the death of the patients were registered in the first three weeks of January and correspond to two men aged 48 and 36 who were admitted to the Evita Pueblo de Berazategui hospital with symptoms of diarrhea, vomiting and other symptoms compatible with food poisoning. Both reported having eaten meat and offal.
This situation was reported to the Department of Bromatology of the Municipality of Berazategui, which proceeded to take samples of merchandise, send them for analysis to SENASA (National Service for Agro-Food Health and Quality) and INAL (National Food Institute) and close the establishments. . For the identification of the etiological agent, the samples from the patients were referred to the ANLIS Malbrán National Reference Laboratory and the food samples are at the National Food Institute. So far, in the case of the first deceased, the presence of Salmonella typhimurium was confirmed, and in the second, of Shigella and Salmonella.
Recommendations for the population
● Use safe water. If it is not tap water: add two drops of bleach per liter of water or boil it for 2 to 3 minutes or use purification tablets. ● Wash hands with soap and water after using the bathroom, after changing diapers, and before breastfeeding. Also before and after preparing food (especially after touching raw meat) and eating it.
● Maintain hygiene in food preparation.
● Use fresh, clean, well-cooked and recently prepared food.
● Vegetable washing: carefully wash and disinfect fruits and vegetables with safe water, especially if they are eaten raw and, if possible, peel them.
● Cook food well: eggs until they have a hard consistency. If the eggs have a strange smell or taste, do not eat them.
● Meats must be well cooked inside and out, until they completely lose their pink color, taking special care with minced meat, hamburgers, meatballs, empanadas, meatloaf, offal, etc. Correct cooking: cook completely until there are no pink parts inside and its juices are clear (minimum 71°C in the center of the piece).
● Do not eat meat if it has a bad smell when it is prepared or if it has lost its cold chain. Meats should not be thawed more than once if they have been fried.
● Do not use the same knife, board or table where raw meat was resting to cut other food, without first washing it with water and detergent.
● Avoid cross contamination: in food preparation areas, clean and sanitize surfaces, cutting boards, and utensils after they have come in contact with raw meat and/or its juices.
● Separate raw meats and/or their juices from ready-to-eat foods, mainly during purchase, storage, and preparation.
● Consume milk, dairy products and juices that are pasteurized.
● Keep fresh and cooked food in the fridge.
● Avoid taking medicines without medical indication and homemade infusions.
