High temperatures during summer accelerate bacterial growth in food
In the warm summer months, it's crucial to take extra precautions when handling and storing perishable foods to prevent the growth of harmful germs. Here are some essential tips to ensure food safety during the summer heat.
Firstly, high temperatures are ideal conditions for harmful germs to multiply rapidly. To prevent this, it's essential to clean utensils and equipment immediately and thoroughly after handling raw foods. Additionally, dispose of eggshells and packaging promptly to avoid contamination.
When it comes to storage, the freezer should be set to a temperature between -18°C and -20°C to slow down the growth of bacteria. Consumers should also ensure that perishable food reaches the refrigerator as soon as possible, especially raw ground meat or poultry, eggs, dairy products, and meat products. The refrigerator should be set to maintain an internal temperature of no more than +7°C.
Cooking plays a significant role in killing harmful germs. Always cook meat, fish, and eggs to an internal temperature of over 75°C to ensure that any potential harmful bacteria are destroyed. Cooking, grilling, or frying does not kill all bacteria; some can produce toxins that survive the heating process. Therefore, it's essential to cook eggs on both sides and avoid dishes containing raw eggs, meat, or fish.
When it comes to storing foods that may contain salmonella, it's best to store them separately from other foods, at temperatures as low as possible, preferably below +7°C. The Veterinary and Food Safety Office recommends preparing foods that may contain salmonella separately.
To prevent cross-contamination, it's essential to use separate boards for vegetables and meat. Do not let utensils and equipment used for raw foods come into contact with prepared foods. It's also advisable to use plastic boards instead of wooden ones for easier cleaning.
When transporting perishable food, a cooler bag is best to keep the food at a safe temperature. It's also essential to avoid leaving food, salads, and dressings and sauces out of the refrigerator any longer than necessary when grilling.
Lastly, it's essential to wash hands thoroughly with soap and warm water before every meal preparation and after handling raw foods. Collect waste in closed containers and store them outside the kitchen to prevent contamination.
While the expert specialist who gave these recommendations for the safety of perishable foods in summer heat is not explicitly named in the search results provided, their expertise is undoubtedly valuable in ensuring a safe and enjoyable summer for all.
