During the hot season, a common gastrointestinal illness is diarrhea, primarily caused by infections or toxins from contaminated food and drinking water, leading to frequent bowel movements.

Foods that can cause diarrhea include those that are unclean, inadequately covered, have flies around them, or are contaminated with pathogens. This also includes undercooked or raw foods, damaged or expired canned goods, and drinking water that has not been sanitized and is stored in unclean containers. Additionally, contamination from feces to food and water can occur during food preparation and cooking, which can also lead to diarrhea.

Symptoms of diarrhea include frequent bowel movements exceeding three times a day, watery stools that differ from normal, or stools mixed with mucus and blood, along with abdominal pain, cramping, thirst, dry mouth, fatigue, and possibly vomiting or high fever. Frequent diarrhea can lead to significant dehydration, which may cause dizziness, fainting, or shock, posing a life-threatening risk.

In patients with viral infections, there may be a low-grade fever and cold symptoms, followed by nausea, vomiting, and watery diarrhea. Generally, symptoms last from 1 to 6 days. In cases of bacterial infections, diarrhea can vary from mild watery stools to severe cases with mucus and blood. Treatment typically involves addressing symptoms first, such as administering oral rehydration solutions to replace lost fluids, along with antibiotics if symptoms are severe.

What to do when experiencing diarrhea: Start by avoiding spicy, sour, or fermented foods, and instead consume bland, easily digestible foods like rice porridge or hot soup. Drink oral rehydration solutions frequently, which can be prepared from electrolyte powder available at pharmacies or made at home by mixing half a teaspoon of salt and two tablespoons of sugar in one liter (about 3 cups) of boiled water. Patients with severe diarrhea or abdominal cramps accompanied by mucus and blood in stools should seek medical attention immediately.

The best prevention is to consume properly cooked food, as pathogens are destroyed at temperatures above 70 degrees Celsius. Regularly wash hands before cooking, before eating, and after using the restroom. Eat freshly cooked food free from flies and drink clean water, such as boiled water. Maintain food hygiene regarding vegetables, fruits, and drinking water, as well as the cleanliness of utensils used, to reduce the risk of infection or spreading it to others. If you suspect an infection, seek medical advice promptly and avoid self-medicating.

 

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