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Food infections during the summer, how to prevent them

intossicazione-estiva-alimenti-pe-labellers

Every year, with the arrival of summer, the risk of contracting gastrointestinal disorders increases significantly. This is due to many factors that affect our eating habits.

In fact, the summer diet leads us to a higher consumption of cold dishes based on meat and raw fish (or just browned) or just-picked vegetables and other foods that were not disinfected, cooked or preserved with care as with certain bagged or industrial foods.

In a recent guide widespread in national newspapers, Codacons therefore advises to pay more attention to the expiry dates, to the state of food preservation and hygiene of shops, bars, kiosks, restaurants and any other kind of business in this industry.

The association’s guide for consumer protection collects a series of simple precautions that will help us to effectively prevent the various types of food infections. A valuable guide, especially during the holidays when we are used to eat and drink in unknown places.

Among the main points of this list of tips it is worth mentioning:

  • At the restaurant, be wary of the trolleys with cold foods left out of the fridge for a long time such as jellies, eggs, cream, mayonnaise and various sauces.
  • When purchasing frozen foods at the supermarket, check that there is no frost on the outside of the frozen packs, a sign of poor storage.
  • Check the expiry date on the label, not only of food, but also of soft drinks. Do not drink water and soft drinks left in the sun.
  • Check if there are any bulges in the packaging of products such as milk, cream, packed sliced cold cuts etc.
  • Only purchase fish and seafood from trusted retailers. Check the expiry date by consulting the label and store in the refrigerator for a maximum of 4 days.
  • Beware of shopkeepers that touch food with their hands or serve drinks holding the glasses from the top.
  • Do not buy short-life products from kiosks and street vendors without adequate cold storage.