Precautions Against Food Poisoning

Hot weather increases the risk of food spoilage, which can lead to foodborne poisoning. Experts recommend avoiding consumption of foods sold openly outdoors during summer months, not leaving perishable foods (meat, eggs, milk, fish, etc.) exposed, and maintaining hygiene standards during food preparation and cooking phases as always. One of the best aspects of summer is the variety of fruit and vegetables. Nowadays, fresh vegetables and fruits frequently appear on tables. This situation increases the frequency of foodborne poisoning cases as temperatures rise. Since fresh products can cause foodborne illnesses in some cases, attention must be paid to food hygiene. For example, E. coli O157:H7 is more commonly found in unpasteurized fruit juices, while Listeria is more frequently detected in fresh foods like radishes. Microorganisms from organic fertilizers, irrigation water, germs on the hands of those receiving the products, and microorganisms on the surfaces of containers or vehicles used for storage and transport can cause vegetables and fruits to lead to foodborne poisoning. The Sabri Ülker Foundation draws attention to necessary measures to reduce risks arising from microbiological contamination of fresh vegetables and fruits.

Prevent poisoning with basic hygiene rules

Since fresh fruits and vegetables are not cooked, whatever remains on them after contact with other items is consumed and taken into the body. For example, cutting vegetables with a knife on which you cut raw meat without washing it can transfer possible microorganisms from the meat to your salad. On the other hand, a diet rich in fresh fruits and vegetables meets the vitamin, mineral and fiber requirements necessary for maintaining health. As part of a healthy diet, variety in vegetables and fruits should be provided daily. Adherence to basic hygiene rules provides highly effective protection against foodborne poisoning from fresh vegetables and fruits. Drawing attention to necessary measures to reduce risks arising from microbiological contamination of fresh vegetables and fruits, the Sabri Ülker Foundation listed its recommendations as follows: • When shopping, select fresh-looking and well-conditioned fruits and vegetables; avoid foul-smelling or obviously damaged or moldy foods. • Although some condensation in prepared salad packages is normal, do not buy packaged vegetables if you observe liquid in the bag. • Even products that appear quite firm can be rotten. Buy only what you need and ensure to consume them while fresh. • Some fruits and vegetables such as apples and carrots can be stored for long periods without spoiling, but most products should be used within a few days. • When you bring products home, place them immediately in a clean, cold (5 °C) refrigerator without delay. • Bananas, tomatoes or fruits that require further ripening can be kept at room temperature. • Wash fruits and vegetables in plenty of clean running water before eating. Remove and discard outer leaves or peels. If you want to consume with peels, thoroughly rub the outer surfaces of vegetables. • For hard-surfaced vegetables and fruits such as melons, watermelons, apples or carrots, use a vegetable brush. • For small and more delicate fruits, use a colander to minimize rinsing and damage. • Thorough washing effectively removes harmful bacteria, viruses and residues remaining on the surface. • Before using fresh meat/fish/poultry or other foods, ensure that you have cleaned surfaces, utensils and hands. To prevent cross-contamination, always thoroughly wash the cutting board and knife on which you cut raw products before using them for another food. • Store prepared fruit salads and other cut products in the refrigerator until serving. Do not consume if left outside the refrigerator for more than four hours.