Bacteria in food in summer heat

Strong proliferation of bacteria in food in summer heat

07/04/2014

Summer temperatures promote the proliferation of bacteria in food. Certain products should therefore always be cooled and eaten well cooked, advises the Ministry of Consumer Protection. Otherwise, in particular, the risk of salmonella increases.

Beware of bacteria in raw meat and eggs
If raw eggs or meat are not adequately cooled, temperatures between 20 and 40 degrees Celsius increase the risk of salmonella in the food. The bacteria could then multiply rapidly and cause foodborne infections. Businesses and consumers are called upon to ensure that the products are thoroughly cooled, according to the ministry.

In addition to the cooling of food, it is recommended to eat eggs and minced meat only cooked. Because of the heat when frying or cooking, the bacteria are rendered harmless. The Ministry of Consumer Protection also advises a high level of cleanliness in the kitchen area. Regular hand washing after contact with raw meat is one of the most important hygiene rules when dealing with food. If raw meat or raw fish has been processed on a plate or chopping board, it should also be thoroughly cleaned before any other food is processed. In this way, the transmission of germs to other foods is avoided.

Salmonella can cause serious foodborne infections
„Food infections, especially in the elderly and toddlers, are often very serious illnesses associated with diarrhea, often fever, headache and circulatory problems, which in some circumstances can lead to the death of those affected“, explains the ministry to the news agency „dpa“.

So salmonella can cause a so-called salmonellosis. It is a gastrointestinal inflammation, with the typical symptoms of vomiting and diarrhea. In most cases, the infection is over within a few hours to a few days after eating the contaminated food. In rare cases hospitalization may be necessary if patients also get fever and the body is severely weakened by high fluid loss and rapid weight loss. (Ag)