Kunduz Yesengulova, a doctor from the State Sanitary and Epidemiological Surveillance Center in Bishkek, shared recommendations on how to properly prepare, store, and consume food during the holiday season on the air of "Birinchi Radio." She noted that after cooking, a dish can remain at room temperature for no more than 3 hours, after which it must be placed in the refrigerator. Consuming reheated food that has been left at temperatures above 20 degrees for an extended period can lead to poisoning.
According to the specialist, it is important to prepare an amount of food that corresponds to the number of family members to avoid leftovers that may remain on the table for several days. The food should be varied, rich in vitamins, and the portions should be small.
Yesengulova also emphasized the importance of following hygiene standards during preparation: hands, kitchen utensils, and cutting boards must be thoroughly washed. Cutting boards for meat, fish, vegetables, and other products should be different; one should not use the same board for all ingredients. Additionally, when purchasing food, it is important to pay attention to their expiration dates and storage conditions.
According to Yesengulova, there were 177 cases of food poisoning registered in Bishkek during 2025. The first symptoms of poisoning may include abdominal pain, diarrhea, vomiting, general weakness, loss of appetite, and headache. In case of poisoning, it is important to cleanse the body of toxins by increasing fluid intake and to seek medical assistance.
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