The Importance of Food Preservation in Summer
During the summer season, the European Food Safety Authority (EFSA) warns about the increase in food poisoning, with more than 350,000 diseases transmitted due to inadequate food preservation. The heat and humidity of summer favor the reproduction of microorganisms in poorly preserved foods, increasing the risk of food poisoning.
To avoid these risks, it is essential to know the proper way to preserve each type of food, as well as the temperature and storage time in both the freezer and the refrigerator.
Recommendations for Food Preservation during the Summer Season
The collaborating professor of Health Sciences at the Open University of Catalonia (UOC), Amparo Gamero, emphasizes the importance of preserving meat, fish, fruits, vegetables and eggs at specific temperatures to avoid the proliferation of microorganisms. Additionally, she highlights the recommendation not to wash eggs, as this could facilitate the transmission of bacteria such as salmonella from the shell to the interior.
It is crucial to protect fresh foods from heat and humidity by storing them at low temperatures in both the refrigerator and freezer.
Tips for Freezing Food Safely
In addition to proper storage in the refrigerator, it is essential to freeze foods that are not going to be consumed immediately as soon as possible, either after purchase or preparation.
The Spanish Agency for Food Safety and Nutrition (AESAN) recommends specific freezing times for different types of foods, ranging from months for fruits, vegetables, meats and fish, to weeks for already cooked soups and stews.