Heed the summer's scorching temperatures
In the warmer months, it's essential to take extra precautions when handling perishable foods to prevent health risks. Here are some useful tips to ensure your food remains safe and enjoyable.
Firstly, when transporting temperature-sensitive food, using a cooler bag is recommended. This helps maintain the necessary cool temperature, especially during outings or picnics.
When it comes to food preparation, washing hands thoroughly with soap and warm water is crucial. This simple step can help prevent the spread of bacteria. It's also important to wash your hands before preparing food and after handling raw foods.
The refrigerator and freezer play a significant role in food safety. The refrigerator should be set to maintain an internal temperature of no more than 7°C, while the freezer should be set between -18°C and -20°C.
It's important to keep grilled food, salads, and dressings in the refrigerator as little as possible. Bacteria can grow quickly in these conditions, so it's best to consume them promptly.
Raw ground meat, poultry, eggs, and products like pudding, creams, cakes, ice cream, meat products, poultry, and deli salads are particularly sensitive. These foods should be stored and handled with care to reduce the risk of foodborne illness.
Heat from grilling, cooking, or frying kills some bacteria, but some may produce toxins that survive the heating process. To minimize this risk, always thoroughly cook meat, fish, and eggs, ensuring the internal temperature exceeds 75°C.
When it comes to food storage, it's essential to keep raw and cooked foods separate. Store foods that may contain salmonella separately from other foods, at temperatures below 7°C if possible.
In terms of utensils and equipment, do not use the same ones for raw foods with prepared dishes. Clean them immediately and thoroughly after use to prevent cross-contamination.
High summer temperatures provide ideal conditions for harmful bacteria to multiply rapidly. Above 30°C, the number of most bacteria doubles within half an hour. Consumers should ensure temperature-sensitive food reaches their refrigerator quickly to prevent health risks during summer peak temperatures.
Lastly, avoid dishes containing raw eggs, meat, or fish. Dispose of eggshells and packaging immediately, and collect waste in closed containers and store them outside the kitchen to prevent contamination.
While these guidelines can help reduce the risk of foodborne illness, it's worth noting that the search results do not provide the name of an expert specifically addressing safety recommendations for handling perishable foods in hot summer conditions. Always consult a trusted food safety resource for the most accurate and up-to-date information.
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