Don't let the summer heat spoil your meals

As we dive into the summer months, soaring temperatures create the perfect breeding ground for harmful microorganisms. This rapid multiplication of pathogens poses a serious threat, especially when they contaminate our food, leading to spoilage and an increased risk of gastrointestinal illnesses like diarrhea, food poisoning, and more.

To safeguard against such health risks, BDMS Wellness Clinic presents key principles for ensuring food safety this summer:

1. Thoroughly Cleanse Hands and Food-Handling Equipment:

Regularly wash hands with soap and clean water, following all 7 steps for at least 20 seconds, both before and after handling food. This includes cleaning equipment and food preparation surfaces.

2. Segregate Raw and Cooked Foods:

Differentiate kitchen tools like knives, cutting boards, and utensils used for raw meats from those used for ready-to-eat foods to prevent cross-contamination.

3. Beware of Cross-Contamination:

Store raw meats in the bottom compartments of refrigerators or in designated areas to prevent their juices from seeping into other food items.

4. Maintain Fresh Food Temperatures:

Refrigerate fresh food within 2 hours of purchase or preparation. Utilize ice or cooling gel packs to uphold temperatures during transportation or outdoor excursions.

5. Safely Thaw Frozen Foods:

Avoid thawing frozen items at room temperature to inhibit bacterial growth. Opt for thawing in the refrigerator or cold water for safety.

6. Ensure Comprehensive Cooking:

Cook foods to the recommended internal temperatures to ensure thorough cooking. Use a food thermometer to gauge temperatures accurately.

7. Store Cooked Foods Properly:

Refrigerate cooked food within 2 hours, or within 1 hour if the temperature exceeds 32 degrees Celsius. Alternatively, divide food into portions for more efficient cooling.

Reference:

• U.S. Department of Agriculture (USDA). Food Safety and Inspection Service [Internet]. 2022 [cited 2024 Mar 8]. Available from https://www.fsis.usda.gov/
• สำนักสุขาภิบาลอาหารและน้ำ. คู่มือวิชาการสุขาภิบาลอาหาร สำหรับเจ้าหน้าที่ [e-book]. นนทบุรี: สำนักสุขาภิบาลอาหารและน้ำ กรมอนามัย กระทรวงสาธารณสุข; 2562 [เข้าถึงเมื่อ 8 มีนาคม 2567]. เข้าถึงได้จาก: https://www.oic.go.th/FILEWEB/CABINFOCENTER42/DRAWER023/GENERAL/DATA0000/00000609.PDF