How Can We Protect Ourselves from Food Poisoning?

Food poisoning is an issue that can be controlled with correct choices and practices in daily life. Hygienic preparation, storage, and cooking of foods at the correct temperatures significantly reduce the risk of poisoning.

What is safe food?

Safe food is food that does not contain harmful components in physiological, biological, and chemical terms, is free from microbial risks, does not harm health, and preserves its nutritional value. To keep food safe, it is necessary to adhere to hygiene rules and ensure appropriate storage and cooking conditions.

What is the danger temperature range and time for poisoning?

• The temperature range where bacteria multiply fastest is between 5–60°C.
• Cooked foods should not be left at room temperature for longer than 2 hours.
• Foods should ideally be kept at 60°C and above in hot service/counter conditions.
• The internal temperature should aim to reach at least 70°C during cooking or reheating.

Which foods are the riskiest?

• Poultry and processed meat products
• Fish and shellfish
• Rice and other cooked grains
• Unpasteurized milk and dairy products
• Eggs and sauces/desserts containing raw eggs
• Insufficiently washed raw vegetables and fruits

Why do foods become dangerous?

• Insufficient cooking or inappropriate reheating
• Leaving food in the 5–60°C range for a long time
• Cross-contamination resulting from contact between raw and cooked foods
• Use of unsafe water or ice
• Preparation/serving conditions that lack hygiene

What can happen when unsafe food is consumed?

Unsafe food can lead to bacterial, viral, or parasitic infections and, in some cases, conditions caused by toxins that cannot be destroyed by heat. Clinically, symptoms such as nausea, vomiting, fever, watery or bloody diarrhea, weakness, abdominal cramps, and rarely, neurological symptoms may occur.

What are practical prevention steps at home and outside?

Purchasing and Storage

• Pay attention to the expiration date, packaging integrity, and the cold chain.
• Keep the refrigerator around 4°C and the freezer around −18°C.
• Cool cooked foods quickly in shallow containers and refrigerate them within 2 hours.

Preparation and Cooking

• Use separate cutting boards/equipment for raw and cooked foods.
• Cook poultry and minced meat thoroughly; the internal temperature should be 70°C and above.
• When reheating, heat the entire dish until it is steaming.

Serving and Consumption

• Hot foods should be served hot, and cold foods cold.
• Avoid open products left lukewarm for a long time at open buffets.
• Ensure the ice in iced drinks is made with safe water.

What should be done if symptoms occur?

Nausea, vomiting, abdominal pain, and diarrhea are the most common symptoms. In mild cases, the goal is to replace lost fluid and electrolytes. Consume water and oral rehydration solutions in small sips, and avoid heavy/fatty foods. If symptoms develop in individuals with high fever, bloody diarrhea, increasing abdominal pain severity, significant weakness, or in children, pregnant women, the elderly, or immunocompromised individuals, medical evaluation is necessary.