Picnics are a popular summer activity but can pose dangers if food is not stored correctly (Image: Getty)
While the rising temperatures call for careful consideration of our physical health, dodging heatstroke and sunburn, it’s also important to store food safely in the heat. The Food Standards Agency have shared guidance on exactly how to avoid bacteria spreading in a heatwave.
As bacteria can multiply fast at high temperatures, this may lead to food poisoning. This means certain foods will be riskier to eat if not stored properly. That’s why the UK government department has provided 4 tips to ensure Brits are eating safely this summer.
The Food Standards Agency advised selecting chilled and frozen items last at the supermarket (Image: Getty)
Keep food cool when shopping
While it may be tempting to pick out supermarket items as you see them on the shelves, it’s worth being strategic about what you pick up last.
The Food Standards Agency said: “When shopping, select chilled and frozen items last. If possible, pack them straight into cool bags with ice or frozen gel packs in them at the checkout or as you are shopping and scanning.”
They advised keeping the shopping in the boot of the car for shade, rather than the front or backseat. Fridge and freezer items should also be put away first when returning home.
Keep food cool when outdoors
Picnics are a popular summer activity but can pose dangers if food is not stored correctly.
The Food Standards Agency advise using a separate cool bad for picnic food, minimising the number of times you open the lid. It’s also ideal to keep the bags out of direct sunlight.
Other foods to keep in the shade include any food with a use-by date, cooked dishes, prepared salads and sandwiches, pre-packaged cut fruits and vegetables dairy products and any ready-to-eat foods like dips.
During hot weather, the experts also advise that any perishables which have been out of the fridge for over 2 hours should be thrown away.
Keep food chilled for as long as possible
When it’s hot outside, the Food Standards Agency recommend defrosting food slowly in the fridge rather than taking it straight out onto the kitchen counter.
They said: “When preparing food, put it back in the fridge quickly after using it and eat food as soon as possible after cooking. After cooking, put leftovers in the fridge quickly after it has cooled.
“You should try not to leave food out for longer than two hours when temperatures are higher than usual.”
Protect those who are vulnerable to illness
The government department warned that young children, pregnant women, older people and people with an underlying health condition are at particular risk when it comes to food poisoning.
They wrote: “It is important to note that some foods, for example, soft mould ripened cheeses, deli meat, and smoked fish, have a higher risk of listeria.”
They advised Brits to check their fridge is at 5 degrees Celsius or below and to always check use-by dates. Fruit and vegetables should be washed thoroughly before consumption and, for those uncertain about how long food has been left out, the Food Standards Agency advised choosing the safe option by not serving or eating it.
This story originally appeared on Express.co.uk
