Hygiene and storage warning against food poisoning in summer months

While rising temperatures in summer facilitate food spoilage, infectious disease experts emphasize that critical hygiene rules must be followed regarding the consumption of raw vegetables, fruits, sliced products, and ice.

Food Safety in Summer Months

Rising temperatures in the summer months can pave the way for microorganisms to multiply rapidly if foods are not stored under appropriate conditions. Experts state that raw consumed foods and iced beverages may harbor potential risks.

Vegetable and Fruit Washing Rules

Before consuming lettuce and leafy vegetables, hands must be cleaned, spoiled leaves removed, and washed thoroughly under running water. Additionally, it is stipulated that vegetables must never be washed with soap, detergent, or bleach.

Sliced Fruit Danger

Rinded fruits such as watermelon and melon must definitely be washed before being cut. When a fruit is cut without being washed, microorganisms on the outer surface can be transferred to the edible part via the knife.

Hygiene in Ice Consumption

The notion that ice does not harbor germs because it is frozen is completely wrong. Ice produced from unsafe water and not stored under hygienic conditions also carries serious health risks.

Risk of Cross-Contamination

To prevent cross-contamination between raw meat and salads or fruits, separate cutting boards must definitely be used. Contaminated foods can lead to nausea and diarrhea.