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Strong multiplication of bacteria in food in summer heat
Summer temperatures favor the multiplication of bacteria in food. The Ministry of Consumer Protection advises that certain products should always be refrigerated and consumed only when cooked through. Otherwise the risk of salmonella increases in particular.
Beware of bacteria in raw meat and eggs If raw eggs or meat are not sufficiently cooled, there is an increased risk of salmonella in the food at a temperature between 20 and 40 degrees Celsius. The bacteria could then multiply rapidly and cause food infections. Companies and consumers are asked to ensure that the products are continuously cooled, the ministry said.
In addition to cooling food, it is advisable to only eat eggs and minced meat when cooked. Because the heat from roasting or cooking makes the bacteria 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 also one of the most important hygiene rules when handling food. If raw meat or raw fish has been processed on a plate or cutting board, this should also be cleaned thoroughly before other foods are processed on it. In this way the transmission of germs to other foods is avoided.
Salmonella can cause serious food infections "Food infections, especially in older people and young children, are often very serious diseases associated with diarrhea, often fever, headaches and circulatory problems, which can lead to the death of those affected," the ministry told the news agency "Dpa".
For example, salmonella can cause salmonellosis. This is a gastrointestinal inflammation, with the typical symptoms of vomiting and diarrhea. The infection is usually over within a few hours to a few days after eating the contaminated food. In rare cases, inpatient treatment in the hospital may be necessary if the patient gets an additional fever and the body is severely weakened by high fluid loss and rapid weight loss. (ag)
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