Food Poisoning Risk Soars in Hot Weather: Safe Handling Practices Essential to Prevent Outbreaks

Hot weather and prolonged high humidity can create conditions for bacteria in food to multiply, especially when ingredients are not processed and stored safely, which can lead to serious poisoning. Ms. Pham Khanh Phong Lan, Director of Ho Chi Minh City Department of Food Safety, emphasized this information on May 3 while commenting on recent food poisoning cases in Nha Trang, Dong Nai, and Ho Chi Minh City.

Ms. Lan pointed out that the current hot weather with prolonged high humidity provides a favorable environment for bacteria to grow, accelerating the process of food decomposition. Many people have incorrect habits of preparing, cooking, and preserving food, which increases the risk of poisoning. For instance, even with high-quality ingredients and careful processing, cooked food left at room temperature for a few hours can spoil quickly in hot weather. The risk of food spoilage increases significantly if left overnight.

During inspections, the Ho Chi Minh City Department of Food Safety found street vendors using rice cooked the day before to make sushi, leaving it overnight and then selling it the next morning. This poses a significant risk of food poisoning as bacteria can multiply and produce toxins rapidly in food left out at room temperature for long periods. In hot weather conditions, bacteria can multiply quickly in food left out at room temperature for extended periods.

Dr. Doan Uyen Vy, an expert on toxic diseases in Ho Chi Minh City explained that many people lack knowledge or awareness about food safety practices such as mixing raw and cooked foods or purchasing cheap raw materials of unknown origin or ignoring safety procedures which increases the risk of food poisoning during hot weather conditions when bacteria can multiply rapidly in contaminated or spoiled foods left out at room temperature for long periods.

To prevent food poisoning it is essential to increase awareness about safe handling practices such as washing fruits and vegetables thoroughly before eating them or cooking them at high temperatures; storing cooked foods properly; avoiding cross-contamination between raw and cooked foods; maintaining cleanliness in preparation areas by covering them with clean cloths; using products with clear origins; discarding any suspected spoiled or contaminated foods immediately.

Street vendors are particularly vulnerable as they often sell their products at room temperature for extended periods without proper storage facilities or refrigeration systems.

Implementing proper measures like using clean water sources for cooking and cleaning equipment; managing ingredient origins by ensuring they are from reliable sources; training vendors on safe handling practices can help reduce the risk of foodborne illnesses outbreaks among street vendors.

In conclusion increasing public awareness about safe handling practices is crucial to prevent outbreaks of foodborne illnesses caused by improper handling during hot weather conditions when bacteria multiply rapidly contaminating previously safe foods leading to severe health risks such as gastroenteritis caused by salmonella bacteria commonly found in undercooked poultry meat or listeria monocytogenes found in unpasteurized cheese products consumed during hot weather months where temperatures rise above 30°C (86°F)