During the feast days, the risk of experiencing food positioning is very big given the abundance and diversity of the prepared dishes. Nicolae Furtună, head of the National Public Health Agency, recommends preparing not many dishes for the Easter meal and keeping them appropriately, IPN reports.
“Given that the hospitals are now full of patients with COVID-19 and, if we suffer from food poisoning and go to the hospital for treatment, we risk contracting COVID-19 there,” Nicolae Furtună stated in a press briefing.
According to him, the dishes for the holiday meal should be in small amounts and should be consumed immediately after they are prepared. The longer is the keeping period, the bigger is the risk of becoming poisoned with food. The food should be kept in the fridge, especially the perishable foods, such as salads with mayonnaise.
“Let’s try and return to the old traditions, when they ate Easter bread and cake and red painted eggs. The eggs should be painted several days before consumption so as to avoid poisoning,” said Nicolae Furtună.
He noted the hand hygiene is also important for the prophylaxis of food poisoning.
