THE food poisoning are particularly common in summer. And for good reason, bacteria flourish when ambient temperatures rise. Raphael Grumana nutritionist, also points out that tourists tend to be less careful when on vacation.
Some food are particularly conducive to the development of bacteria. The heat will only increase the risks. This is the case of foodstuffs that are kept cool. The risk when it’s hot? Contamination with Listeria monocytogen and pathogenic germs such as salmonella. Some dishes are to be avoided in restaurants in case of strong heat for this reason, according to our expert.
Beware of perishable foods which must be stored below 8°C
Be careful with food classified as very perishable which must be kept at a temperature below 4°C. These include meat, fish, charcuterie, tripe products, cream and egg-based preparations, raw milk, pre-cut raw vegetables or even defrosted products.
The nutritionist also draws our attention to foods perishable which must be stored below 8°C such as butter, fats, dairy desserts and fresh dairy products other than pasteurized milk.
“The ideal storage temperature for perishable and highly perishable foods is between 0 and +4°C at the coldest point. “, Specifies the National Agency for Food, Environmental and Occupational Health Safety (Anses).
With Raphaël Gruman, Top Santé shares with you in pictures the dishes to avoid in the middle of summer.
