Food Poisoning Risk Rises in Summer: 12 Essential Prevention Rules

By Ahmet Taş | Wise News Press

ISTANBUL, TÜRKİYE — Rising temperatures, improperly stored food and the consumption of unsafe water or ice can significantly increase the risk of food poisoning during the summer months.

The World Health Organization estimates that contaminated food causes approximately 866 million illnesses worldwide each year—almost one in every nine people—and contributes to about 1.52 million deaths. Children under the age of five account for nearly one-third of all foodborne disease cases.

Dr. Yusuf Emre Uzun, an internal medicine specialist at Acibadem Maslak Hospital, said food poisoning can develop after consuming food or drinks contaminated with bacteria, viruses, parasites or toxins produced by microorganisms.

Uzun said microorganisms can multiply more rapidly in warm weather, particularly when food is stored incorrectly or when contaminated water and ice are consumed. He identified hand hygiene, reliable food sources and appropriate storage conditions as the three main principles for prevention.

Wash your hands for at least 20 seconds

Dirty hands can transfer disease-causing microorganisms to food, kitchen equipment and surfaces. Regular handwashing is therefore one of the most effective ways to interrupt the chain of infection.

Hands should be washed with soap before preparing or eating food, after using the toilet and immediately after touching raw meat, poultry, fish or eggs.

Uzun recommended washing the hands thoroughly for at least 20 seconds, including the backs of the hands, between the fingers and beneath the fingernails.

The US Centers for Disease Control and Prevention and the Food and Drug Administration also recommend washing hands with soap and running water for at least 20 seconds before, during and after food preparation.

Kitchen towels, sponges and cleaning cloths should also be washed or replaced regularly. Damp cloths left at room temperature can provide an environment in which microorganisms multiply.

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Keep raw and cooked foods separate

Microorganisms can move from one food item to another through hands, knives, cutting boards, plates and kitchen surfaces. This process is known as cross-contamination and is a common cause of foodborne illness at home.

Raw meat, poultry and seafood should be kept away from cooked meals, salads, bread and other foods that will be eaten without further cooking.

Separate cutting boards and utensils should be used whenever possible. If the same equipment must be reused, it should first be washed thoroughly with hot, soapy water.

Raw meat packages should also be separated from other products in shopping bags. At home, they should be stored in sealed containers on the lowest refrigerator shelf to prevent liquids from dripping onto other food.

Cooked food should never be placed on an unwashed plate that previously held raw meat. Official food safety guidance summarises these precautions through four basic steps: clean, separate, cook and chill.

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Cook meat, poultry and fish thoroughly

Cooking food to a safe internal temperature can destroy many harmful microorganisms. Inadequate cooking, however, may allow bacteria and other pathogens to remain alive.

Particular care is needed with poultry, minced meat, meatballs, thick cuts of meat and seafood. A cooked appearance on the outside does not always mean that the centre has reached a safe temperature.

Chicken should not contain raw or pink sections, while minced meat should be cooked throughout. A food thermometer provides a more reliable assessment than colour or texture alone.

Cooked leftovers should also be reheated thoroughly rather than warmed only on the surface. Foods made with raw or lightly cooked eggs require additional care, particularly when they contain cream, mayonnaise or other easily spoiled ingredients.

Food should not be returned to surfaces or plates that have previously held raw meat unless they have been properly cleaned.

Do not leave cooked meals at room temperature

Bacteria multiply more quickly in warm conditions. Cooked meals left on a table, kitchen counter, buffet or outdoor serving area for an extended period may therefore become unsafe.

Uzun advised against leaving cooked food at room temperature for more than two hours. During especially hot weather, meals should ideally be refrigerated within one hour.

Large quantities of food can cool slowly. Dividing meals into smaller, shallow containers before refrigeration can help them cool more evenly.

Refrigerators should not be overloaded because cold air needs to circulate around stored products. Leftovers should be labelled or dated so that family members know when they were prepared.

Food should not be tasted merely to determine whether it remains safe. Some dangerous microorganisms do not cause an obvious change in smell, colour or flavour.

Products with swollen packaging, broken seals, leaking containers or visible changes should not be consumed.

Maintain the cold chain and thaw frozen food safely

Meat, fish, dairy products, poultry and frozen foods should be refrigerated as soon as possible after purchase. In summer, these items are best collected near the end of a shopping trip.

Perishable food should not be left for long periods inside a hot car or exposed to direct sunlight. Insulated bags and cooling packs may be useful during longer journeys.

Frozen foods should not be thawed for several hours on a kitchen counter. While the centre remains frozen, the outside can reach temperatures that allow bacteria to multiply.

Safer options include thawing food inside the refrigerator or using an appropriate microwave setting when the food will be cooked immediately.

Fruit and vegetables should be rinsed carefully under running water before consumption. Additional attention should be given to lettuce, herbs and other salad ingredients that are often eaten raw.

Expiration dates must also be checked. However, a valid date does not guarantee safety when a product has been transported or stored under inappropriate conditions.

Be cautious with drinking water and ice

Unsafe water can carry bacteria, viruses and parasites that cause gastrointestinal infections. In locations where the safety of tap water is uncertain, sealed bottled water or properly treated water should be preferred.

Ice may appear harmless, but it carries the same risks as the water used to make it. Contamination may also occur during production, transport, storage or handling.

Uzun advised travellers to exercise particular caution with iced drinks in holiday destinations.

“Whenever possible, drinks should be consumed without ice,” he said.

Consumers should check that bottled drinks remain sealed and are opened in front of them. Water safety should also be considered when brushing teeth, washing food or preparing drinks.

Reusable water bottles should be cleaned regularly and allowed to dry. Refilling a dirty bottle repeatedly can allow microorganisms to accumulate inside it.

Choose street food and seafood carefully

Food sold outdoors can spoil rapidly when it remains exposed to heat. Dairy desserts, meat dishes, poultry, mayonnaise-based products and seafood present particular risks when temperature controls are inadequate.

Consumers should choose reliable businesses and check whether products intended to be served cold are actually kept cold. Hot foods should be served thoroughly heated rather than lukewarm.

Shellfish such as mussels and oysters may cause serious illness if they are collected from contaminated water or stored at unsafe temperatures.

During summer, seafood should not be consumed unless its freshness, source and storage conditions are considered reliable.

Visible freshness is not always enough to establish safety. Some disease-causing microorganisms can be present even when food smells and looks normal.

Open packages, swollen cans, leaking containers and products with unusual colour or texture should be rejected.

Twelve measures can reduce the risk

Uzun summarised the main precautions against summer food poisoning as follows:

1. Wash hands with soap for at least 20 seconds.
2. Keep raw and cooked foods separate.
3. Cook meat, poultry and fish thoroughly.
4. Do not leave cooked food at room temperature.
5. Maintain the cold chain.
6. Wash fruit and vegetables under running water.
7. Check expiration dates and packaging.
8. Be cautious with food sold outdoors.
9. Avoid ice when its source is uncertain.
10. Thaw frozen foods safely.
11. Drink water from reliable sources.
12. Avoid seafood if its freshness is uncertain.

Young children, older adults, pregnant people and individuals with weakened immune systems can face more serious consequences from foodborne illness.

Medical attention may be necessary when symptoms are severe, persistent or accompanied by signs of dehydration, high fever, bloody diarrhoea, repeated vomiting or intense abdominal pain.

Experts emphasise that many cases of food poisoning can be prevented through basic measures: clean hands, separation of raw and cooked food, sufficient cooking, prompt refrigeration and safe water.

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