Every summer brings its clichés: the beer commercial that implies that your vacation will be much more mediocre, the absurd news that gives us all life, the catchy and horrible summer song that sticks to the brain, and, of course, the same old food poisoning.
The truth is that we take quite a risk with the food we take to the beach. Our handling, hygiene and conservation practices leave a lot to be desired, so let’s be thankful that nothing worse happens to us. That’s why I want to share some ideas so that, this summer, we can stay as far away from food poisoning as possible and just focus on enjoying ourselves and disconnecting, letting the only thing that repeats itself be that blessed refrain.
Salads
Pasta and/or rice salads are classic dishes to take to the beach, but they are not without risks. Once rice or pasta is cooked, it is necessary to refrigerate them properly, avoiding leaving them at room temperature for more than two hours. The risk is that bacteria Bacillus cereuscommon in rice and pasta, survives cooking, and if we do not properly refrigerate these foods once cooked, proliferation is very likely.
It is important to use containers that ensure a good seal to avoid cross contamination. Another important detail is how long these dishes last once cooked in the fridge. Ideally, they should not be consumed more than four days after being prepared, or even less if changes in texture, smell or appearance are observed. Cooking pasta and eating pasta salad a week later is a risk, and not only in summer.
If we add sauces made with raw eggs, such as mayonnaise, and we cannot ensure proper refrigeration, we create the ideal environment for the growth of bacteria such as Salmonella and the Staphylococcus aureusIn this case, it would be better to opt for a simpler dressing like lemon and olive oil, and if we want it to have mayonnaise, choose the commercial option that is already pasteurized, thus saving us a headache.
The same applies if these dishes include hard-boiled eggs. If these are not fully cooked and constant refrigeration below 4°C cannot be ensured, it is preferable to use supermarket hard-boiled eggs that are already pasteurised.
Taking a salad to the beach with homemade mayonnaise, without a good refrigerator and cooling pads, is a game of chance.
Sandwiches
If you opt for undercooked meat sandwiches or burgers, these are not good options, since to avoid risks, the meat should reach a temperature of at least 70 °C during cooking; otherwise, bacteria that they could contain such as Escherichia coli and Salmonella will not be destroyed. If they are not kept at a stable, cold temperature on the beach (below 4°C), bacteria could proliferate.
If you want to eat these foods on the beach, make sure they reach the right temperature when you cook them, and then keep them well refrigerated until you eat them. You can also try vegetarian dishes, such as legume burgers or tofu sandwiches, which are less sensitive, and both the planet and your health will thank you for it.
Fruit
Cut fruit can become contaminated with bacteria if not properly washed before cutting or if handled with dirty utensils. It is important to wash the fruit thoroughly, as well as the cutting boards used. This does not only apply to summer; perhaps, with more time, it is a good time to consider changing wooden kitchen utensils to ones made of kitchen-safe silicone. Wood is a very porous material that absorbs odors, flavors and food residue, making it prone to the growth of microorganisms. It is more difficult to clean and, with use, can splinter.
Additionally, fruits exposed to heat can ferment and produce toxins. Therefore, it is advisable to take whole fruits such as bananas, apples or oranges, which are easy to transport, do not get bruised easily and have a lower risk of contamination. If you prefer cut fruit, such as melon or watermelon, make sure to keep it well refrigerated until you eat it.
Avoid buying already cut fruit on the beach, no matter how appetizing it may look. We don’t know how it was washed, or how hygienic the knives or hands of the person who cut it were. In addition, many street vendors do not have access to adequate refrigeration, which can lead to the proliferation of bacteria such as Escherichia coli, Salmonella either Listeria.
In addition to all this, try to maintain adequate and stable temperatures in the refrigerator. It is important to bring a cooler and keep it in the shade, use cooling pads instead of ice, and open the refrigerator only when strictly necessary, taking out the food just when it is going to be consumed. Bacteria proliferate in a temperature range between 4 °C and 60 °C, an ideal breeding ground on the beach.
NOURISH WITH SCIENCE is a section on nutrition based on scientific evidence and on the knowledge verified by specialists. Eating is much more than a pleasure and a necessity: diet and eating habits are currently the public health factor that can help us most to prevent numerous diseases, from many types of cancer to diabetes. A team of dieticians-nutritionists will help us to better understand the importance of nutrition and to debunk, thanks to science, the myths that lead us to eat poorly.
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