How to eat safely in summer

When summer enters Rising temperatures are conducive to the growth of pathogenic microorganisms. These microorganisms multiply rapidly, and if they are contaminated in food, they will spoil easily. Increases the risk of developing gastrointestinal diseases such as diarrhea, food poisoning, cholera, dysentery, etc. Typhoid fever, etc., followed.

In order to prevent such illnesses. Today, BDMS Wellness Clinic has principles to take care of food safely this summer.

1. Wash hands and equipment that touches food thoroughly.

Wash your hands properly with soap and clean water for at least 20 seconds every time, both before and after touching food, as well as always clean food contact equipment and cooking areas.

2. Separate between raw and cooked food.

Separate kitchen utensils such as knives, cutting boards, cutlery. Food tongs are a specific group used for raw meat and ready-to-eat food. Do not mix with each other.

3. Beware of cross-contamination of food types

Store raw meat in the bottom compartment of the refrigerator or a dedicated freezer compartment. So that water from this group of foods does not drip contaminated into other groups of food.

4. Keep the temperature of fresh food cool.

After purchasing or preparing ingredients, ice or cooling gel may be used to maintain the temperature during travel or outdoors.

5. Defrost frozen food safely

Do not thaw frozen food at room temperature. This is so that bacteria do not grow and multiply during the temperature range. 

4–60 However, it should be stored in the refrigerator at 1-4 degrees Celsius or in cold water to allow the food to thaw slowly within a safe temperature range.

6. Cook food thoroughly

Cook until the temperature is suitable for that type of food, and cook it thoroughly, measuring the temperature from the thickest part of the food, such as:

• Ground beef 72°C
• Chicken meat 74 degrees Celsius
• Eggs 72 degrees Celsius
• Fish fillet 63°C
• Stale food is 74 degrees Celsius.

7. Store food well after cooking

Put food in the refrigerator within 2 hours of cooking, or within 1 hour if the temperature is more than 32 degrees Celsius, or can be divided into portions for more evenly cooling.

Food safety is something that we should not neglect, especially during the summer months. If this basic principle can be followed, We will be able to eat safely, hygienically and without illness caused by unwanted microorganisms.

Due toWorld Health Day on April 7 We would like to be a part of recognizing the importance of health, including controlling, preventing, and promoting health care comprehensively and equitably.

Reference:

• U.S. Department of Agriculture (USDA). Food Safety and Inspection Service [Internet]. 2022 [cited 2024 Mar 8]. Available from https://www.fsis.usda.gov/
• Bureau of Food and Water Sanitation. Nonthaburi: Bureau of Food and Water Sanitation, Department of Health, Ministry of Public Health, 2019 [accessed March 8, 2024]. Accessed from: https://www.oic.go.th/FILEWEB/CABINFOCENTER42/DRAWER023/GENERAL/DATA0000/00000609.PDF