Residents of Tatarstan were warned about the risks of food poisoning from New Year's salads.

      The shelf life of such dishes is short

      Avoid overeating — it’s better to focus on the taste of the dishes rather than their quantity. Photo: Yulia PYKHALOVA. Go to KP Photobank

      New Year’s feasts are an inseparable attribute of the holiday, but it is important to ensure the safety of dishes so that favorite treats do not become a cause of health problems. Rospotrebnadzor of the Republic of Tatarstan reminds people of the key rules for preventing acute intestinal infections and food poisoning.

      Special attention should be paid to the storage times of holiday dishes. Salads without mayonnaise are recommended to be eaten within 12 hours after preparation, and salads with mayonnaise no later than 6 hours. Kholodets (meat aspic) also remains fresh for up to 12 hours. Fried or roasted chicken can be stored for up to 36 hours in the refrigerator, but at room temperature it should be eaten no later than 3 hours after cooking.

      To ensure the holiday passes without unpleasant consequences, follow rules of nutrition and hygiene. First, avoid overeating — it’s better to focus on the taste of the dishes rather than their quantity. Second, when buying food be attentive: do not purchase food from unauthorized vendors, check that packaging is intact and verify expiration dates. Specialists also recommend completely abstaining from alcoholic beverages: during the holidays the number of doctor visits due to alcohol intoxication increases by 40–50%.

      Hygiene measures are no less important. Wash your hands regularly, keep the kitchen clean, and use separate cutting boards for raw and ready-to-eat foods. Wash vegetables, fruits and greens thoroughly. In addition, strictly follow the rules for storing products in the refrigerator.

      At the first signs of food poisoning — nausea, vomiting, diarrhea or abdominal pain — do not attempt to treat yourself. In such a situation you must immediately consult a doctor.

      Adam SAGAL

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