Why the risk of food poisoning increases in summer
Food trucks and street stalls, which are very busy in summer, can also pose risks if hygiene rules are not scrupulously respected.
The main culprits to watch out for
Several microorganisms, particularly active in summer, are responsible for the majority of poisonings. Salmonella, often found in eggs, poultry, and raw meat, proliferates rapidly in hot weather. E. coli frequently hides in undercooked ground meat or contaminated vegetables. Campylobacter is particularly fond of undercooked poultry.
Norovirus, although a virus and not a bacterium, spreads easily at summer gatherings and can cause dramatic epidemics.
Actions that can save your vacation
A few simple precautions can significantly limit the risks. When shopping, buy frozen products last and transport them immediately in a cooler bag. Never refreeze a thawed product, even partially.
When eating out, prepare raw egg preparations, such as mayonnaise, at the last minute and consume them within 24 hours. Store all perishable foods in a cooler with ice packs, and only take them out when ready to eat.
Cooking is your best protection. As the French National Agency for Food Safety (ANSES) reminds us, "sausages, meatballs, poultry, and ground meat must be cooked thoroughly because pathogenic bacteria can survive if they are not cooked thoroughly enough."
Be careful with sensitive products
Certain foods require special vigilance. Raw milk products pose significant risks, especially for children under 5 years old. Deli dishes, cream pastries, and other non-prepackaged products must be kept refrigerated and consumed within three days of purchase.
The golden rule remains simple: never leave perishable food at room temperature for more than two hours. In very hot weather, this time is reduced to a maximum of one hour.
SudOuest
