In the summer, many ready-to-eat meals, standing at room temperature for several minutes to several hours, can cause food poisoning. The multiplication of bacteria and decay processes make ordinary food a source of serious problems. What is most often at risk?
Fish and rolls
Many in the summer season do not buy fish at all, none, even the one they are going to cook. An exception is one caught with one’s own hand. Despite all the benefits of fish for the human body, it very quickly deteriorates in the summer heat – bacteria multiply in it. Raw fish is especially dangerous. For this reason, in the summer season, it is also better to refuse Japanese dishes – rolls and sushi.
Eggs
Eggs are carriers of the dangerous intestinal infectious disease salmonellosis. You are especially at risk by eating homemade fresh eggs or poorly cooked ones. If the egg is left in the heat, then the likelihood of seeping inside from the shell in Salmonella, the causative agent of the infection, is much greater. Do not stock up on a large number of eggs, it is better to take another walk to the store.
Meat
It’s time to barbecue and grill meats in your home, and the danger of meat poisoning is easily ignored. Stop buying secret marinated stale meat in supermarkets and give up steaks with blood and quick fries. Avoid meat in catering establishments that make you doubtful – the likelihood of eating spoiled meat there is high.
mushrooms
Mushrooms, especially forest mushrooms, in general, should be constantly in doubt. It is especially suspicious to buy mushrooms from your hands, because you cannot be one hundred percent sure of the consciousness and education of the sellers. If you really want a mushroom taste, give preference to champignons or dried mushrooms.
Fruits, berries and vegetables
Fresh food, especially if it has been damaged in transit, quickly deteriorates in the sun. First, they rot for a long time at the seller, and then on your windowsill. Choose carefully, sort through my products at home – under running water. Evaluate the appearance, and if something arouses suspicion, it is better to cut a fruit or vegetable, because most often it is children who eat them.
Frozen vegetables
There are many benefits in frozen vegetables themselves – they are available out of season, and modern freezing technology helps to preserve all the benefits all year round. Such vegetables become dangerous if they are thawed and frozen again – this often happens with improper transportation or storage conditions. It is quite difficult to determine the quality of frozen vegetables, so at home we use them without a twinge of conscience and feed the whole family. If you see that the vegetables have stuck together, have taken on one ice lump, then most likely they are already spoiled.
Ice cream
A favorite summer treat can also be harmful, especially for children. Again, improper storage or transportation conditions, thawing and re-freezing of the dessert makes it inedible. Choose ice cream in stores that value their reputation, see the production date and shelf life – then the likelihood that you will be poisoned by ice cream is reduced to zero.