Pisareva explained that the risk of food poisoning increases in the summer due to high temperatures. This is particularly relevant for those taking food with them on trips. Maintaining hygiene is crucial: vegetables and fruits should be washed thoroughly, and only high-quality products should be selected.
She recommended not preparing large portions of food in the summer and placing any leftovers in the refrigerator within an hour. If making a salad with mayonnaise, it should be consumed immediately as bacteria can multiply rapidly in high temperatures.
The same principles apply to meat: prepare a small amount, eat it, and store the rest in the refrigerator, Pisareva elaborated.
She also advised thoroughly washing vegetables and fruits to ensure safety.
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