Summer, beach, holidays, relaxation, moments of tranquility, games in the sand, excursions to the mountains. At the same time, infected insects, food spoiled by high temperatures, skin reactions due to sun, salt or even chemicals used to maintain a swimming pool.
Summer is associated with holidays, outdoor meals, swimming and more hours outside the house. The same conditions, however, also increase our exposure to certain infectious diseases.
On their own, of course, high temperatures do not cause an infection, but they create the right conditions for the proliferation of microorganisms in food, while the increased activity of mosquitoes and more frequent contact with nature and the sea create additional risks.
According to the World Health Organization, hot and humid weather allows germs to multiply faster, increasing the likelihood that a food will become dangerous.
In fact, as the WHO points out, a contaminated food may not differ in appearance, smell or taste from a safe one. Therefore, the 'looks good' assessment is not a reliable protection criterion.
When the summer table becomes a source of infection
The European Center for Infection Control (ECDC) refers to the causes that lead to foodborne infections and records bacteria such as Salmonella, Campylobacter, the pathogen Escherichia coli and Listeria.
Transmission usually occurs through the consumption of contaminated food or water, but it can also occur inside the kitchen, when germs from a raw product are transferred to food that will be consumed without further cooking.
Salmonellosis is one of the most well-known foodborne infections. It is often associated with raw or undercooked eggs and poultry, but also with the transfer of germs from raw products to salads, utensils or work surfaces.
Symptoms usually include diarrhea, fever, abdominal pain, nausea, or vomiting. Particular attention is needed in infants, the elderly and immunocompromised people, because dehydration and more serious complications are more likely in these groups.
Campylobacteriosis is also important. Experts point out that most incidents are related to handling raw chicken or eating raw and incompletely cooked poultry.
This infection can cause diarrhea, abdominal pain, nausea, vomiting, and fever, usually two to five days after exposure.
Another danger is Shiga toxin-producing strains of E. coli, known as STEC.
The WHO says the infection is usually self-limiting, but can in some cases lead to haemolytic uremic syndrome, a serious and potentially life-threatening complication, especially for young children and the elderly.
Prevention is based on good cooking, careful washing of fruits and vegetables and avoiding undercooked meat.
The World Health Organization recommends:
· Clean hands, utensils and surfaces,
· Separation of raw and cooked foods
· Good food cooking - make sure cooked thoroughly
· Storing food at safe temperatures
· Consumption of water which we are sure is not likely to be contaminated
For cooking food, the WHO recommends 70 degrees Celsius, while for the refrigerator it is recommended to operate below 5 degrees.
At the same time, cooked food should not be left at room temperature for more than two hours.
In Cyprus, the General Chemical State Laboratory (Ministry of Health) has official information material on the protection of food in the event of a power outage, a particularly critical issue during the months of high temperatures.
Mosquitoes and other arthropods
The second big summer danger comes from mosquitoes. In the geographical area of Cyprus, the infection that needs special attention is the West Nile virus. The Ministry of Health said in recent announcements that the main mode of transmission is the bite of an infected mosquito, usually the common mosquito.
He points out that most people who are infected do not get sick at all or only show mild symptoms.
In less than 1%, however, a serious disease that affects the nervous system, mainly encephalitis or meningitis, may occur.
People over 50 years of age, those with immunosuppression and those living with chronic underlying diseases face a greater risk of severe disease.
The ECDC emphasizes that travellers should be informed before leaving their home country about the conditions prevailing in their destination country and take measures to avoid bites.
This is especially important for those visiting areas where dengue, chikungunya, or malaria circulate.
Fever during or after returning from a trip should not be automatically attributed to a simple virus; The doctor needs to be informed about the place and time of the trip.
Sea and pool: Otitis, gastroenteritis, skin irritations, etc.
The sea is not completely free from infectious hazards. The ECDC reports that higher summer temperatures can create favourable conditions for bacteria of the genus Vibrio in coastal waters.
According to the ECDC, infections remain relatively rare in Europe, but can result from eating raw or undercooked shellfish, as well as exposure of an open wound to seawater.
In addition to the rarer infections linked to Vibrio bacteria, summer dips can lead to other problems such as otitis externa, skin infections, and gastroenteritis.
Otitis externa or "swimmer's ear"
One of the most common problems after swimming is otitis externa, i.e. inflammation or infection of the external auditory canal. The water that remains inside the ear creates a moist environment, in which microbes can grow more easily.
The WHO, in its guidelines for recreational waters, recognizes otitis externa as a key problem related to exposure to water.
Symptoms may include pain, itching, feeling that the ear is clogged, tenderness when touching the flap and, in some cases, fluid secretion.
Prevention is simple: the ears should be thoroughly dried after bathing, tilting the head to remove water and gently wiping only on the outside.
Skin problems and wound infections
Prolonged moisture, friction from the swimsuit and contact with contaminated water can cause irritation or folliculitis, i.e. inflammation around the hair follicles.
For prevention, it is recommended to shower after swimming, immediately remove the wet swimsuit and wash it before the next use.
Open wounds are of particular importance. The ECDC recommends avoiding entering the sea with an open wound, a recent piercing or an unhealed surgical incision.
Gastroenteritis and eye irritation
Swallowing water from the sea or pool can carry microorganisms that cause diarrhea, vomiting, and abdominal pain.
Stinging, reddening of the eyes or respiratory irritation can also occur in swimming pools.
According to the US Centers for Disease Control (CDC), substances derived from sweat, urine and toiletries can react with chlorine and form chloramines, which irritate the eyes and respiratory system.
