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How to avoid summer food poisoning?
Last reviewed: 16.10.2021
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People often face food poisoning in the summer. In the warm season, food spoils faster. In order not to get poisoned, it is necessary to follow the rules of cooking and storing products.
When buying food, do not forget to check the expiration date. Even in the refrigerator, the "summer" temperature differs markedly from the "winter" temperature. Therefore, checking the shelf life of perishable products, in the summer should be taken from the specified date 1-2 days.
Do not buy products for a long time. The refrigerator is not a "conserving" unit. It only slows the reproduction of bacteria, and even then not always. Some microorganisms quickly adapt to the conditions of the refrigerator and begin to multiply actively.
Keep only well-washed foods in the refrigerator. Fold them in bags or clean, closed dishes.
Do not leave perishable food in the warmth. Put aside some of the food, and the rest is better immediately cleaned in the refrigerator. The most reasonable option in the summer is to prepare a dish that is dangerous in terms of poisoning at a time.
Conduct a weekly audit and throw everything out of the fridge. So you can protect yourself from accidental consumption of spoiled food.
Buy fruits and vegetables without damage, with whole skin or skin. Do not try berries in a store or on the market. Do not take cut watermelons. Also, do not buy rotten fruit. Even if you remove the affected areas, this will not protect you from infection, since pathogens and fungi can penetrate the entire depth of the flesh.
Wash all products thoroughly under running water. Do not forget to remove and discard the top layer of leafy vegetables.
Do not buy food from private traders. For the safety of such products, no one responds, unlike supermarkets and stores, where the rules of storage still try to comply.
Do not eat dubious berries and mushrooms. Curiosity can cost you life. In this regard, especially carefully, it is necessary to monitor children who like to take everything in their mouths.
Do not store more than 2 hours without cooling multicomponent dishes cooked in field conditions. This applies to salads, soups, etc.
For drinking and cooking use only bottled water or taken from a tap. Sources such as streams, lakes and rivers can contain pollutants and pathogens of various diseases.
Always wash your hands with soap before eating and preparing food. Clean special utensils and cutlery.
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