In summer, we spend more time outdoors—going on picnics or to the beach—or preparing meals that often sit at room temperature for longer periods. These situations, combined with the heat, create the ideal conditions for bacteria such as Salmonella, Listeria*, E. coli, and Campylobacter to multiply more easily.
To avoid risks, Carla Mestre, a dietitian and nutritionist at the Clínic, outlines five basic measures that can help prevent food poisoning.
1. Monitor food safety temperatures
Heat encourages bacterial growth and increases the risk of food contamination. For this reason, it is important to avoid the so-called “danger zone”, between 4 °C and 60 °C.
“Avoid keeping food in the danger zone, between 4 and 60 degrees, as this is the temperature range in which bacteria multiply most easily,” explains Carla Mestre.
- Keep refrigerated foods below 4 °C.
- Keep frozen foods frozen until they are ready to be used.
- Make sure hot dishes are kept above 60 °C.
- Avoid leaving sensitive foods exposed to heat for long periods.
2. Cook high-risk foods thoroughly
Some foods require special attention during the summer months because they are more susceptible to contamination.
- Cook meat and fish thoroughly before eating them.
- Take extra care with egg-based preparations such as omelettes, mayonnaise and potato salad.
- Always choose pasteurized dairy products.
- Keep these foods refrigerated until they are consumed.
3. Follow the two-hour rule
When perishable foods are left at room temperature for too long, bacteria can multiply rapidly.
- Do not leave perishable foods unrefrigerated for more than two hours.
- If the temperature exceeds 32 °C, reduce this time limit to one hour.
- Refrigerate leftovers as soon as possible.
- Plan outdoor meals so that foods spend as little time as possible exposed to the heat.
4. Maintain good hygiene and prevent cross-contamination
Good hygiene remains one of the most effective ways to prevent foodborne illnesses.
- Wash your hands before cooking and before eating.
- Regularly clean kitchen surfaces and utensils.
- Keep raw foods separate from cooked foods.
- Use separate knives, cutting boards and preparation surfaces whenever possible.
“This prevents bacteria from being transferred from one food to another through kitchen utensils,” says Carla Mestre.
5. Do not break the cold chain
Trips to the beach, picnics and outdoor activities require extra care when transporting and storing food.
- Use insulated coolers with ice packs to transport perishable foods.
- Open the cooler only when necessary.
- Keep foods properly refrigerated throughout the journey.
- Remember that a thawed food should only be refrozen if it has been cooked first.
When should you seek medical advice?
Food poisoning can cause a range of symptoms that may require medical attention.
- Consult a healthcare professional if you experience nausea, vomiting, diarrhoea or abdominal pain.
- Pay particular attention if you develop a fever.
- Go to the emergency department if symptoms are severe or persistent.
- Stay well hydrated while symptoms last.
As Carla Mestre advices: “Just as you protect your skin from the sun, protect your food from the heat.”
