HELSINKI, June 8 (Xinhua) -- Anti-COVID-19 measures largely reduce food and water-borne epidemic in Finland, said the Finnish Institute for Health and Welfare (THL) in a press release on Monday.
More than four times fewer suspected infections of food and water-borne epidemic were reported to THL between March and May this year than in the previous years. Only four suspected cases of food-borne epidemic infection were found this spring, compared with an average of 18 in the previous spring, said the health authority.
The reason for the reduced epidemics can be attributed to the COVID-19 pandemic and the associated restrictions, said Ruska Rimhanen-Finne, an epidemiologist at THL.
"When hands are washed hard and food is prepared for smaller groups, there are fewer epidemics," said Rimhanen-Finne in the press release.
According to THL, suspected pathogens in this spring's epidemics have included campylobacter, yersinia and norovirus. Campylobacter is a major cause of waterborne epidemics, especially in natural waters. Campylobacter can contaminate drinking water if surface water or wastewater is contaminated by the bacteria as a result of flooding or pipe ruptures.
Yersinias cause epidemics that often come from vegetables. Vegetables can be contaminated directly from animal feces or through irrigation water. Poorly cooked or raw foods such as raw meat and unpasteurized milk can also contain yersinia and campylobacter.
Norovirus is the most common cause of food poisoning. It is easily spread by contact or aerosol infection, but can also be spread through food or water. As summer comes, cooking and eating out will increase, the most important way to avoid food poisoning also applies in summer, reminded Rimhanen-Finne.
"Always wash your hands thoroughly before cooking and eating. Also remember to wash vegetables, cook meat and take care of good food handling and storage methods," suggested the epidemiologist. Enditem
