The riskiest products in the summer heat: They invite poisoning

Chicken, eggs, sausage, soudjouk, salami and other delicatessen and dairy products, ice cream, fresh pastry, lettuce and greens, especially baked potatoes, all products that mayonnaise is used in. Each has a different flavor, but if care is not taken, they can become a breeding ground for bacteria. Particularly in the summer months, great care should be taken. Products should not be kept outside in the heat, they should be consumed as quickly as possible. Hygiene should be taken care of. Gastroenterology Specialist Prof. Dr. Ebubekir Senataş warned, "Green leafy vegetables consumed in large quantities in the summer months are among the substances that cause food poisoning. If the daily ambient temperature exceeds 30-35, we should not keep these foods for more than 1 hour. When preparing meat, hands should be washed with soap and water for 2 minutes. Separate kitchen utensils, if possible, separate knives and serving materials should be used for meat and salad." Cooking conditions are also of particular importance. Senataş said, "If we are going to consume raw meat, it must be heated to 72 degrees before consumption. Eggs that will be taken on a picnic or consumed outside should be heated to 70 degrees and chicken meat should be heated to 72 degrees. Especially salads with mayonnaise or foods with it should be kept in the refrigerator until served."

ICE CREAM WARNING And the flavors we are used to seeing on stands, especially ice cream. Senataş said, "When selling in the area, the person serving must definitely wear gloves. The hand he serves must not touch the ice cream, cone or container. This is very important for fresh product sales, but sometimes if the temperature of the cabinets is not adjusted well or is not optimal at night, there is a high risk of bacterial growth around the ice cream, even if not inside it." If complaints such as nausea, diarrhea, weakness continue to increase, a health institution should definitely be consulted.