Food for Summer Season

Food for Summer Season

 

In our country, the weather is hot throughout the year, especially between March and June. Along with the summer season comes the risk of unsafe food consumption, as food can spoil easily, putting us at risk for food poisoning. This can affect our daily lives. Try using these food selection and preparation tips to reduce this risk.

 

Preparation of food to reduce risk

1. Choose fresh, clean food without any cracks or bruises.
2. Wash and clean food with clean water every time.
3. Cook food at high temperatures and for a sufficient amount of time to ensure its safety.
4. Choose clean cooking utensils, especially cutting boards used for cutting animal meats, which should always be kept clean.
5. Avoid touching cooked or ready-to-eat food as much as possible.
6. Prepare food as close to the time of consumption as possible.
7. Store food that needs refrigeration in the fridge as quickly as possible, and avoid leaving it out.
8. Keep food away from the danger temperature zone, which is between 5-60°C (41-140°F), so do not leave food out at room temperature.
9. Avoid storing cooked and raw food together, as it can lead to contamination.
10. Do not take food out of the fridge for more than 20 minutes before preparing it.

 

Food Selection Tips

To reduce the risk of food causing adverse effects on the body, such as stomachaches, nausea, vomiting, and diarrhea, which can be mild or severe depending on the type and amount of microorganisms causing the illness. We can detect and avoid spoiled food, but some food may still appear unchanged in color, smell, taste, and appearance, even though it contains enough microorganisms to harm our health.

 

To reduce the risk of food poisoning, especially during the hot season when the risk is relatively high, follow these food selection guidelines as follow:

1. Consume freshly cooked food and avoid food that has been prepared for a long time.
2. Choose food that has been thoroughly heated, such as curries, clear soups, and spicy soups.
3. Avoid partially cooked or lightly heated food, such as parboiled oysters.
4. Avoid food that has been touched after cooking, such as larb, spicy salads, and mixed salads.
5. Know which types of food spoil easily. Spicy food with many spices, like spicy curries and stir-fries, spoil more quickly than mild-tasting food, especially those containing animal meats and coconut milk.
6. Do not leave ready-to-eat food out for long periods. If not consumed immediately, store it in the fridge.
7. Reheat ready-to-eat food before consuming it.
8. Do not store leftover ready-to-eat food for too long, as it can spoil easily. If you want to store it, reheat it once more before storing it in the fridge.
9. Every time you eat, especially when dining out, choose freshly cooked food and pay attention to the cleanliness of the food, utensils, and the environment. Don't forget to maintain personal hygiene to avoid food poisoning. This summer, you won't have to worry about health issues.

 

Best wishes from the Nutrition Department, Vibhavadi Hospital