Food poisoning in summer: which are the most frequent

Food poisoning in summer

The arrival of heat and good weather is synonymous with food poisoning. It is inevitable that we do not hear cases of people who ate something that was in poor condition or was not properly cooked and therefore has had to rest for a few days. It also creates dehydration nausea. Using the services of a food safety consultancy can prevent many of these poisonings.

Which are the most frequent food poisoning in summer

Food poisoning in summer

Health has launched a campaign for the prevention of poisoning in which he recommends washing hands always before and after handling food and also after going to the bathroom. We must follow these rules to the letter in order to avoid poisoning and if we are going to use eggs it is very important that we look at the expiration date and when they have a clean skin. Nor should we forget to put the tortillas in the fridge if we are not going to consume them instantly.

The most common food poisoning of each summer is salmonellosis. This bacterium resides naturally in the intestine of humans and animals and its appearance is usually due to high temperatures and poor hygiene in the kitchen. Mayonnaise and raw eggs are the foods that are usually the focus of infection of this bacterium since many times we leave them at room temperature for prolonged periods of time.

Therefore to suffer its effects we will find symptoms such as vomiting, headache, and diarrhea. It is important that food brands make use of a food safety consultancy with the objective of implementing safety certification systems in their food. Another bacterium that most often appears in summer is the one known as E.coli that appears mainly in raw products.

We must avoid the consumption of unpasteurized milk and at the time of cooking meat ensure that it is on fire long enough. When it comes to eating raw vegetables, we will wash them thoroughly. It is also common to get poisoning in summer caused by the bacteria Campylobacter. This bacteria also affects poorly cooked foods such as fish or chicken, so we must be very careful when working with these foods.

How to avoid food poisoning in summer

How to avoid

High humidity and high temperatures favor the rapid growth of the microorganisms that are the cause of the food toxins that, according to statistics, most often occur at home.

Avoid anisakis: Beware that it is not enough to freeze. First, very clean hands. It is the previous step so that a bacterium already present does not spread. Do it before and after handling food, and every time you change tasks, 20 seconds with warm water and soap and insisting on the folds. And remember to protect any cut.

Watch with cross contamination. Pamper all your work surfaces as the contaminated remains of a food can stay there and move to another product that you place in the same place.

Kitchen cloths: Wash and tend fast. Washcloths frequently at high temperature (more than 60º). Put them to dry quickly to avoid multiplication of any microorganism present in them.

The scourers change often because they are an ideal habitat for germs: There they find moisture, heat and food debris. If you use a blender, food processor, juicer … disassemble it and wash especially the rubber joints.

Guidelines to follow during cooking


Remember to fry, bake or boil any food above 70º to reduce risks. Follow this rule, especially with meats. He thinks that maintaining that temperature for at least 10 minutes manages to destroy many of the bacteria that could be in a fresh food. And whenever the food allows it, cook it at 80º or 100º to make sure you finish with them and there are no risks.

Cook food, especially meat, above 70º to destroy bacteria. Consume it once it is done because if there is any microorganism left, in half an hour it has proliferated. Remember that bacteria proliferate better and faster in humid environments and at high temperatures.

In short, we must be careful when cooking in summer if we do not want any of these bacteria to ruin our rest days.

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