5 rules to avoid food poisoning in summer

In Türkiye, the Ministry of Health announced regulations to prevent food poisoning, which increases in the summer.

Ministry officials said attention should be paid to cleanliness, separation of cooked and raw food, keeping food at the right temperature, and using safe raw materials and water, Day.Az reported, citing medicina.az.

Food poisoning is more common in the summer due to warmer temperatures. Symptoms of food poisoning include vomiting, diarrhea, stomach pain, fever and general malaise, and are caused by bacteria and other microorganisms that grow rapidly in hot weather. Although these cases are usually mild and short-term, some food-related poisoning agents can sometimes lead to more serious illnesses.

Some say the most effective way to prevent food poisoning is to prepare and store food correctly. Germs can be transferred to food from sick or carriers, or a process called “cross contamination” can occur. Cross contamination can be transferred to food from hands, utensils, cutting boards, kitchen counters, clothing and sponges, droplets from coughs and sneezes, and any surface that comes into contact with germ-contaminated liquids.

There are five rules you must follow to ensure food safety: cleanliness, keeping cooked and raw foods separate, cooking correctly, keeping food at the proper temperature, and using safe ingredients and water.
In this context, in addition to personal hygiene, attention should also be paid to the cleaning and disinfection of used tools.
detailed
Advertisement – 00:15

It’s important to separate raw meat, poultry, and seafood from other raw foods, such as baked goods and salads, use separate knives and cutting boards when preparing raw foods, and store prepared foods and raw foods separately.

The importance of cooking products such as meat, milk and eggs, which are potentially dangerous in terms of spoilage, was stressed.

Storing food in the correct environment, time and temperature is important to prevent the growth of pathogenic microorganisms. Use clean water when preparing food and choose fresh, wholesome foods from reliable sources. Pasteurized and sterilized milk should be preferred.

To maintain health during food preparation and consumption, it is recommended to wash all fresh fruits and vegetables thoroughly with plenty of water.

Wash hands thoroughly after handling potentially risky raw foods such as meat, milk and chicken. It is also important to disinfect all surfaces and equipment that come into contact with meat and fish (especially raw chicken) and wash them in hot water after each use.

Meat products and eggs can be kept out of the refrigerator for up to 2 hours. Such foods that have been out of the refrigerator for more than 2 hours may be potentially risky. Eating them is very dangerous.

It is recommended that frozen foods be thawed at refrigerator temperature, in the original packaging, under cold running water or in the microwave, and that dried meat products should not be re-freezed after thawing, and that dried meat products should be kept covered in the refrigerator.