What Should We Pay Attention to Against the Risk of Food Poisoning When Eating Out?

The risk of food poisoning from food eaten out can be significantly reduced with the right choices and simple hygiene rules.

Why does food poisoning occur when eating out?

Food poisoning risks usually stem from temperature errors, insufficient cooking, and lack of hygiene. The possibility of several of these factors occurring simultaneously increases when eating out:

• Food staying in the danger temperature zone (5–60°C) for too long
• Contact between raw and cooked products (cross-contamination)
• Insufficient cooking or reheating
• Lack of personal hygiene and inadequate cleaning of surfaces/equipment
• Use of unsafe water or ice
• Inappropriate transport and storage conditions

What are high-risk foods?

Some foods are inherently more prone to microbial growth:

• Raw or undercooked meat, poultry, fish, shellfish
• Sauces and desserts containing raw eggs (e.g., homemade mayonnaise, tiramisu)
• Unpasteurized milk and dairy products
• Ready meals sold openly and kept lukewarm for a long time
• Drinks served with ice (if the source of the ice is unknown)
• Rice and pasta prepared in advance and left at room temperature

What should you look for when choosing an eating establishment?

When choosing the establishment:

• Visual cleanliness, restroom hygiene, and the use of gloves/hairnets by employees are good indicators.
• Food is fresher in busy but high-turnover places.
• Establishments with open kitchens or transparent preparation areas can be preferred.

When ordering:

• Specify that meat, poultry, and fish should be fully cooked; consider the risks if you prefer medium or rare.
• Ensure that salads are well washed and that the washing water is safe.
• Ask if the ice in iced drinks is made from purified water.
• If you have an allergy, clearly communicate the risk of cross-contamination.

Things to note in service and presentation:

• Hot food should be served hot (preferably ≥60°C), and cold food cold (≤5°C).
• Avoid open dishes left on the counter for a long time.
• Different foods should not be served with the same tongs/spoon.

If you are buying food from a street vendor, look for hygiene clues like gloves, separate cutting boards, and contactless payment.

What should you consider when ordering food home?

The most critical factors determining safety in food ordered for home delivery are the time elapsed during delivery and the preservation of the cold chain. The external appearance of the package, its seal, and whether the hot/cold separation is correctly maintained are the first points you should check upon receipt. If necessary, safely reheating the food significantly reduces risks, especially for meat, poultry, rice, and products with sauces.

The time from the order’s preparation to delivery should be as short as possible; products that exceed the 2-hour rule (1 hour in hot weather) are risky.

When should you seek medical help?

Nausea, vomiting, abdominal pain, and diarrhea are the most common signs. Professional evaluation is needed without delay if any of the following situations occur:

• Diarrhea lasting longer than 48 hours or progressively worsening vomiting
• High fever (≥38.5°C), severe abdominal pain, or recurrent cramps
• Bloody stool, black tarry stool, or vomit resembling coffee grounds
• Signs of dehydration such as dry mouth/tongue, very little/dark urine, dizziness, sunken eyes
• Symptoms in individuals over 65, pregnant, those with chronic diseases, or those with suppressed immunity
• A history of international travel, seafood consumption, or a suspicious mass meal in the last 2–3 weeks
• Additional findings alongside severe diarrhea/vomiting, such as a rash, confusion, or neck stiffness