The General Directorate of Meteorology announced that on July 9, i.e. today, temperatures across most of the country will be above seasonal norms. While temperatures in Istanbul are expected to reach 38 degrees Celsius, asphalt temperatures could rise to 50 degrees Celsius. These temperatures threaten human health not only through exposure to heat but also through increased risks of food poisoning. Food Engineer Ebru Akdağ shared scientific warnings and practical recommendations against increased food risks during the summer heat.
During these scorching days, it is more important than ever to pay attention to the right choice of food, its safe storage, and consumption. Hygiene, temperature control, reliable points of sale, and proper storage habits are particularly important for products susceptible to microbial growth, such as meat, dairy products, fruits, vegetables, and ready-to-eat meals.
2/8
Food safety becomes even more critical during the summer months, requiring the public to make informed choices. Increased temperatures during the summer months are the most significant trigger for foodborne illnesses. Foods that are susceptible to microbial contamination, such as dairy desserts, ice cream, meat products, beverages sold uncovered, and prepared salads, can become dangerous if not stored properly. Safe nutrition should be as much a priority as healthy nutrition.
/8
Don’t risk your health just to cool off
Be cautious about ice cream, frozen drinks, and unpackaged foods sold openly on the street. The storage temperature, hygiene conditions, and expiration dates of products should be carefully checked. Ice not prepared with drinking water can lead to serious outbreak risks. Furthermore, a product that spoils quickly in hot weather can cause food poisoning or even more serious health problems if consumed unnoticed.
4/8
Be a friend of information, not an enemy of packaging
Opposing packaged products is another danger. Understanding whether the cold chain has been broken and evaluating whether a product is safe is possible by reading the packaging and label. Packaged food produced in accordance with quality control methods is reliable; accurate information leads to the right choices.
Food safety tips for summer
— Leave products that need to be stored in a cold chain until the end of your shopping trip and place them in the refrigerator/freezer within one hour, or at the latest two hours, after shopping.
— Purchase and store meat, dairy products, ice cream, prepared salads, and similar products in accordance with their expiration dates and storage conditions.
6/8
— Stay away from food sold openly on the street.
— Do not thaw frozen products on the counter or in warm water; thaw them in the refrigerator, cold water, or microwave oven and cook immediately; do not refreeze thawed products without cooking them first.
— Avoid foods sold openly on the street.
— Do not thaw frozen products on the counter or in warm water; thaw them in the refrigerator, cold water, or microwave oven and cook immediately; do not refreeze thawed products without cooking them first.
— If possible, refrigerate food prepared at home within one hour, or at most within two hours, in this heat.
8/8
Food choice is not just about taste, it’s about your health
Making the right food choices isn’t just about what you like; it’s about how much you care about your health. Making the right choices during the summer heat means protecting both ourselves and our loved ones.
