In summer, due to the active growth and reproduction of bacteria at high temperatures, the level of food contamination increases, that is, contamination of dishes with trace elements dangerous to humans. Therefore, it is necessary to comply with storage requirements to protect food products from the formation of bacteria. This was told by Asiyat Abdullaeva, head of the Department of Veterinary and Sanitary Inspection and Biological Safety at ROSBIOTECH University, socialbites.ca.
“Food spoilage occurs under the influence of bacteria (enterobacteria, pathogenic staphylococci, bacilli, clostridia, vibrios), yeasts, molds that develop on the surface and inside food products, and these cause mucus, rotting, rancidity and sourness. As a result of these processes, color, consistency, taste and smell change,” he said.
Food poisoning most often occurs when consuming perishable foods: meat, fish, poultry, eggs, milk and products made from them, fast food, salads with sauces (sour cream, mayonnaise), cream confectionery, etc.
To prevent food poisoning, food and prepared meals should be stored at temperatures between +2 °C and +6 °C (home refrigerator temperature) and safe storage times should be observed.
“For example, meat products – pork, lamb or beef kebab – can be stored for no more than 36 hours. Meatballs, meatballs, steaks, offal and pates can be stored in the refrigerator at the specified temperatures for no more than 24 hours. Salads without dressing made from processed vegetables and herbs, raw vegetables and fruits should be consumed within 18 hours. If you seasoned the salad with mayonnaise or other sauce – within 12 hours. Salads with canned vegetables and eggs have the shortest shelf life: they should be consumed within 6 hours,” the expert added.
Fish and fish products can be stored for no more than 24 hours. Smoked and fried fish can be eaten for up to 48 hours. It is recommended to consume milk and dairy products within 36 hours. Fermented milk products are stored a little longer – fermented baked milk, kefir, cottage cheese, homemade cheese – up to 3 days. Confectionery, pies, jellies are stored for no more than 24 hours, custard or whipped cream cakes – for no more than 18 hours.
Abdullaeva concluded: “Food products and ready meals (fast food, salads, sandwiches, meat and dairy products) stored at high temperatures can only be safe for consumption for 1-2 hours.”
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Source: Gazeta
Barbara Dickson is a seasoned writer for “Social Bites”. She keeps readers informed on the latest news and trends, providing in-depth coverage and analysis on a variety of topics.