The most dangerous foods during hot summer days
During the summer period, caution is necessary when taking and storing food. Food poisoning can be caused by improperly prepared, stored and stored food.
The most common cause of spoilage is heat
The risk of food poisoning usually occurs during hot summer days. It is a period of high temperatures that trigger a whole range of chemical and biological processes in food. As a result, the nutritional value of foods is reduced. Pathogenic and toxic substances in food are common. Perishable foods are: minced meat, dairy products, eggs, various sauces, toppings with mayonnaise, cream cheeses and sour cream. There are two main causes of poisoning. The first are pathogenic microorganisms (most often from the salmonella family) and poisoning with the bacterium Escherichia coli. The rarest and most dangerous type of poisoning is caused by the bacterium botulinus. The botulinum bacterium is found in canned food. It can be recognized by the bulge on the can. Another type of poisoning agent is toxic biochemical substances that are added to food mainly due to improper preparation. It is a common misconception that such foods are recognizable by their taste, smell and color. This is incorrect because bacteria cause such changes only after prolonged action. That is why often seemingly correct food can be both polluted and dangerous for people.
Precautions are important
In summer, it is not advisable to buy food on open counters, but only in well-stocked shops and supermarkets or stores with high traffic (where goods do not stay long and where perishable goods are kept in refrigerators, freezers or refrigerated display cases). Fresh meat during the summer can be stored for up to 3 days at a temperature of up to 8 ° C. You can check the freshness of the meat by pressing the meat (fresh pieces will quickly have their original shape). It is not necessary to re-prepare food on the work surface without cleaning, because in summer harmful bacteria appear in a short time. Heat treatment (cooking or baking) successfully eliminates most microorganisms. Food should be heat-treated for a long time, because insufficiently heat-treated food is a suitable soil for the development of harmful microorganisms. The dish is served immediately after preparation because it is exposed to harmful microorganisms at room temperature. Cooked or baked food is kept in the refrigerator. In the summer months, the rule is that cooked food is reheated only once.
Symptoms of poisoning and first aid
Problems begin when pathogenic microorganisms enter the gut or enter the body through the gut. The body naturally tends to expel these harmful substances from the body, which causes cold sweats, vomiting and diarrhea. These symptoms are often accompanied by fever and chills. Take vomit if you are sure you have eaten poisonous food. Timely elimination of toxic food significantly reduces the negative effects of harmful agents. Some bacteria are extremely dangerous, which is why a doctor’s help is necessary. Frequent vomiting and diarrhea can cause dehydration, so you should drink enough fluids. Juices, teas and hot soups are recommended.
Tips for storing food during the summer
Storing food during hot summer days is crucial for maintaining the biochemical safety of food. The food is sorted so that the raw food does not come into contact with the finished food (which can be contaminated). The time of storing food in the refrigerator is different. Fresh eggs can be stored for up to two weeks, boiled eggs for up to seven days. Mayonnaise should be kept in the refrigerator for up to 20 days. Toppings and sauces with sour cream should be kept for up to 5 days. Dried meat products in open packaging should be used for up to 7 days and in closed packaging for up to 20 days.