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Cookouts and picnics are summertime traditions. However, meals during hot weather can pose health hazards. Food preservation is necessary during summers as the temperature rises. Sometimes, putting everything in the fridge is not helpful too. Food poisoning can result from improperly prepared or kept food.
Simple food preservation tips can help you avoid food poisoning and make your food last longer. Forty-eight million people are thought to become ill from food-borne illnesses annually, according to CDC estimates. While most cases of food-borne disease are treatable, severe cases can result in hospitalisation or even death. The chance of contracting a food-borne illness can rise in hot temperatures.
Warmer temperatures are favourable for the microorganisms that cause food illness. At your next outdoor gathering, you can prevent food poisoning by following a few easy food safety precautions.
6 Tips To Store Food In Summer
1. Clean frequently
Germs can be transferred from one food item to another using your hands. Frequently wash your hands before preparing or storing food. Always wash your hands for 20 seconds with warm water and soap. Aside from the tools and surfaces in the kitchen, be sure to clean any cutting boards and cutlery. Germs can be effectively removed from surfaces with warm, soapy water. All produce should be washed under running water.
2. Separate The Meat From The Other Ingredients
Seafood, poultry, eggs, and raw meat can all harbour bacteria that lead to food poisoning. If they are kept or carried in close proximity to one another, they can spread those germs to other foods. Keep meats, seafood, and poultry bags apart from other grocery items to avoid cross-contamination. Pack the meat products in a different container than the other meals and beverages if you're bringing food to a picnic or barbecue. Until they are ready to cook, store them in an insulated bag or a well-chilled cooler.
3. Make Items Sufficiently Heated
Food that has been cooked to the right temperature to eliminate any microorganisms. To ensure that the meat has reached the proper internal temperature for safety, you can use a food thermometer. To eradicate any bacteria, different meats require different temperatures: 145°F for entire cuts of beef, hog, veal and lamb; 145°F for raw gammon; and 165°F for casseroles and leftovers.
4. Put Food In The Fridge Right Away
Food should be refrigerated as soon as possible to prevent it from growing new bacteria. If the temperature drops below ninety degrees, perishables should be placed in the refrigerator within two hours. If the temperature is higher than that, food should be refrigerated within an hour. To stop bacteria from multiplying, keep the temperature in your refrigerator at 40 degrees or lower.
5. Get Your Food Prepped
Washing fruits and vegetables is usually a good idea because a quick rinse under running water can get rid of bacteria, dirt, and pesticides. Certain things can even be soaked in a solution of white vinegar and water. Even if you aren't eating the rind or skin, use a brush to scrub solid food like melons or potatoes; do not use soap or detergents. If you're going to be dining out, think about chopping and slicing your fruits and vegetables in advance to save on cleaning materials, extra utensils, and bacteria and germ exposure.
6. Look For Spoilage Signs
Odour, colour, and texture changes can all be signs that food is beginning to spoil. Throw away the food if you detect any discolouration, a slimy or slick texture, or an offensive stench. It's usually advised to steer clear of something if you're unsure if it's safe to eat. If a piece of meat seems dubious, it's not worth the risk because some food-borne illnesses can be rather serious.
Recognise that those with pre-existing conditions, the elderly, small children, and pregnant women are more susceptible to food poisoning and should exercise extra caution. Everyone's summer will conclude safely and healthily if proper food-handling practices are followed.
