Rising summer temperatures are associated with an increased risk of foodborne infection. Ant infestations, cockroaches, flies, etc. can transmit diseases by contaminating the food we eat.
For this reason, during the summer it is important to intensify cleaning tasks and maintain appropriate hygienic conditions.
Pathogen control in the kitchen should follow a few simple guidelines:
- Keep windows and doors closed.
- Clean up any spilled liquid.
- Keep food storage areas clean and dry.
- Repair taps or any possible water leaks.
- Store food in airtight containers.
- Dispose of waste in lidded bins and empty them regularly.
- Keep pets away from food preparation areas.
- Defrost food in the refrigerator in a clean, watertight container to prevent it from dripping onto other foods. Defrosting at room temperature is considered high risk, as pathogens multiply very quickly when food is in the danger zone, between 5°C and 65°C.
- Check the temperature of refrigeration equipment regularly.
- Do not wash chicken; doing so can spread Campylobacter to hands, work surfaces, or clothing through splashes from water droplets.
- Do not leave food to cool for too long outside the refrigerator. It does not need to cool completely, because microorganisms could easily develop if they find suitable conditions. Two to three hours is sufficient.
- Store food according to its category, i.e., cooked foods in one area of the refrigerator and raw foods in another. This will help prevent so-called cross-contamination.
- Do not use the same utensils (knives, boards, etc.) to handle different foods, whether raw and cooked.
- Be careful with kitchen cloths; they can have high levels of bacteria, such as E. coli and Listeri, so a good solution is to use kitchen paper.
We conclude this article with the recommendations from the Ministry of Health.
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