Baramulla, July 02: The hospitals in north Kashmir’s Baramulla district are grappling with an influx of patients following the culmination of the Eid-ul-Adha festival, with doctors urging the people to stay hydrated, avoid consuming contaminated water, and refrain from consuming uncooked meat.
As the number of patients continues to rise, the locals have blamed the hospital authorities for alleged mismanagement. The hospital officials, however, attribute the situation to the overwhelming rush in the casualty and emergency departments.
A healthcare official said there is a significant surge in patients, particularly those with symptoms like vomiting, loose stools, and renal colic. “In the last 24 hours, 209 patients sought treatment in the casualty department of Associated Hospital GMC Baramulla,” he said.
The official said all patients were being properly managed, and the situation is currently under control.
The doctors said the current weather conditions and food-borne infections are the main reasons for the surge of patients.
Medical Superintendent AHGMC Baramulla Dr Parvaiz Masoodi said that extremely hot summer weather is a contributing factor to the increased cases. “Cooked food, when exposed to high temperatures, becomes susceptible to the growth of specific microorganisms such as E. coli and Salmonella, leading to infections,” he added.
Dr Masoodi said that improper handling of Qurbani (sacrificial) meat during power cuts and temperature fluctuations in refrigerators are other causes of concern. “Such fluctuations contribute to the growth of microorganisms, compromising the safety of stored meat,” he added.
He also drew attention to the consumption of contaminated water during picnics and the consumption of unsealed junk food, which pose significant health risks. “Overeating is also a prevalent issue among individuals which is exacerbating the situation,” he said
The doctors at GMC Baramulla have advised people to avoid consuming uncooked meat and opt for boiled or clean water. “This precautionary measure aims to minimize the risk of contracting food-borne illnesses and ensure public safety,” they said.
