The summer heat has become a serious issue in Israel and around the world, causing emotional difficulties for months on end. This year, the heat started even earlier – in June. The warm weather creates favorable conditions for the proliferation of viruses and bacteria in food and drink, which can cause digestive issues like diarrhea and vomiting. Proper food storage, handling, and hygiene practices are key to preventing food spoilage and potential illnesses in the summer months.
As temperatures rise during the summer, the risk of bacteria multiplying in food also increases, leading to potential food poisoning and health problems. Outdoor meals become more common in the summer – at the beach, pool, picnics or al fresco dining, increasing the exposure of food to inadequate environmental conditions and chance of infections. Tendency to consume more fresh fruits in the summer also increases the risk of contamination if not properly washed.
Summer fruits, with their high water content and soft texture, are especially vulnerable to spoilage due to bacteria growth and rapid ripening in high temperatures. Proper storage, cleanliness, and handling of fruits and vegetables are essential to preserving their quality and preventing infections. Maintaining appropriate temperature control is important preventive measures as well as cooling cooked food promptly.
Regularly washing hands is crucial to minimize the risk of foodborne illnesses as well as cleaning fruits and vegetables properly before consuming them. Observing safe food handling practices is also essential during these hot months to avoid health issues associated with contaminated food. It’s important for consumers to prioritize food safety while enjoying this season that’s meant for relaxation.
