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How to avoid food poisoning in the summer?
Last reviewed: 01.07.2025
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People most often encounter food poisoning in the summer. In the warm season, food spoils faster. In order to avoid poisoning, it is necessary to strictly follow the rules for cooking and storing food.
When buying food, do not forget to check its expiration date. Even in the refrigerator, the "summer" temperature is noticeably different from the "winter" temperature. Therefore, when checking the expiration dates of perishable products, in the summer you should subtract 1-2 days from the indicated date.
Do not buy food for a long period of time. The refrigerator is not a "preserving" unit. It only slows down the reproduction of bacteria, and not always. Some microorganisms quickly adapt to the refrigerator conditions and begin to actively reproduce.
Store only well-washed products in the refrigerator. Put them in bags or clean, sealed containers.
Do not leave perishable products in the warmth. Set aside some for eating, and it is better to put the rest in the refrigerator right away. The most reasonable option in the summer is to cook a dangerous dish in terms of poisoning for one time.
Conduct a weekly audit and throw out everything that has been lying around in the refrigerator. This will help you protect yourself from accidentally eating spoiled food.
Buy undamaged fruits and vegetables, with whole skin or peel. Do not try berries in the store or at the market. Never buy cut watermelons. Also, do not buy rotten fruits. Even if you remove the affected areas, this will not protect you from infection, since pathogens and fungi can penetrate to the full depth of the pulp.
Wash all produce thoroughly under running water. Don't forget to remove and discard the outer layer of leafy vegetables.
Do not buy food products from private sellers. No one is responsible for the safety of such products, unlike supermarkets and stores, where they still try to follow the storage rules.
Don't eat questionable berries and mushrooms. Curiosity can cost you your life. In this regard, you should especially carefully monitor children who like to put everything in their mouths.
Do not store multi-component dishes prepared in field conditions for more than 2 hours without refrigeration. This applies to salads, soups, etc.
Use only bottled or tap water for drinking and cooking. Sources such as streams, lakes, and rivers may contain contaminants and pathogens.
Always wash your hands with soap before eating and preparing food. Clean dishes and cutting boards with special products.
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