In the summer, there is an increase in poisoning cases due to the effect of air temperature. Since foods such as meat, fish and chicken are rich in protein, they become especially attractive for microorganisms, while the deterioration time of foods is shortened with air temperatures. Istanbul Gelisim Vocational School Food Technology Department Lecturer Food Engineer Msc Lect. Eda Şensu Demir stated that extreme care should be taken especially during the transportation, storage and consumption of meat and dairy products in order to extend the durability of foods and prevent foodborne poisoning.
"When buying eggs, care should be taken to store them in cold conditions"
Meat, poultry and dairy products must be obtained from reliable sources. Stating that consumers should make sure that the cold chain is protected when purchasing products such as meat and chicken, Food Engineer Msc Lecturer Eda Şensu Demir: "Some markets do not operate the cabinets by saving energy or do not keep the inside of the market cold enough. This accelerates food spoilage due to air temperature. 'Salmonella‘, which is especially common in chicken products, causes foodborne infections and food poisoning. We can eliminate Salmonella bacteria by storing food at a low temperature or by cooking it at around 72 degrees. After the product is purchased, the consumer needs to protect the cold chain and deliver the food safely to the home. If the distance to be traveled is too long, we can prevent the products from being exposed to heat by carrying thermos bags and ice batteries with us."
Adding that the egg also carries the risk of salmonella bacteria, Demir stated: "Deterioration accelerates and causes food poisoning, especially in eggs sold on the roadside and exposed to high temperatures for a long time. When buying eggs, care should be taken to store them in cold conditions. Raw milk, which has a high microbial load, deteriorates rapidly at high temperatures.''
Foods should not be re-frozen!
Chicken doner, which is suitable for fast consumption and has high nutritional value, is in great demand. Stating that this situation has become dangerous especially in the summer months, Demir: "If the chicken meat inserted in the shishes does not undergo a rapid circulation, its microbial load increases by being exposed to high temperature for a long time. Consuming a chicken doner with an increased microbial load also makes food poisoning possible."
Demir concluded her words as follows:
“In addition to fresh foods, it is necessary to ensure that the cold chain is preserved in the purchase and delivery of frozen foods to the home. A frozen food removed from the freezer should not be kept on the counter and under high temperature. Frozen foods should be removed from the fridge the night before and dissolved at 4 degrees. It is also important to remember that foods should not be re-frozen. ”