Every year, with the arrival of summer, the number of food poisoning cases increases. This is not a coincidence, as bacteria multiply rapidly at temperatures above 20°C, deteriorating food. Most of these cases are preventable, as the errors that cause them are repeated every summer for the same reasons.
The article identifies the most common errors contributing to the increase in poisoning cases. Leaving perishable food (meat, fish, dairy, mayonnaise, leftovers) outside the refrigerator for more than two hours is the most frequent mistake. Transporting food carelessly at picnics, the beach, or barbecues, without cool bags or ice, also represents a significant risk. Defrosting food on the kitchen counter, at room temperature, creates ideal conditions for the proliferation of microorganisms, being considered one of the most silent and common errors.
Leftovers should be refrigerated within two hours of cooking and consumed within a maximum of three days. Homemade mayonnaise, made with raw egg, is particularly sensitive to heat and should be kept refrigerated until serving time, never exposed to the sun during meals.
Warning signs of food poisoning include diarrhea, vomiting, fever, and severe abdominal pain hours after a meal. In most cases, the
