With a spike in temperature, it is not only time to slip into lighter clothes and take better care of your skin, but also eat healthy and fresh.
Consumption of food that’s kept out for long hours usually may not lead to adverse reaction such as vomiting and diarrhoea, but the chances of food poisoning increases manifold in summer months. Symptoms include abdominal cramps followed by diarrhoea and vomiting.
So, having fresh food in summer can help one avoid falling sick, advise food analysts and medical gastroenterologists. “Growth of bacteria is maximum at 35 degrees C to 37 degrees C. Even if a small amount of bacteria is present in food initially, they multiply at optimum temperatures (35-37 degrees) which contaminate food leading to adverse reactions,” says G. Laxmi Narayana Reddy, food analyst at State Food Laboratory, Nacharam.
On Sunday, the State experienced dry weather with the maximum temperature of 39.8 degrees C being recorded in Bhadrachalam, followed by 39.7 degrees C in Nizamabad and 39.2 degrees C in Ramagundam. In other places, temperatures varied between 36 degrees C and 39 degrees C. Hyderabad recorded 37.6 degrees C.
Sweet disaster
People have to exercise caution when they consume sweets made of milk too, as the food analyst said milk is the perfect medium for bacterial growth. Sweets must be had immediately after buying from the store, or kept in the refrigerator for later consumption. However, if there is intermittent power outage or power cut for long periods, one must think twice before eating the food inside the fridge.
How long does it take for bacteria to multiply or for food to putrefy if kept outside? Food analysts say the duration varies from one form of food to the other.
Reheating risks
For those ordering in food from restaurants at their homes, doctors advise against storing leftovers in the fridge and having it later after reheating.
“Reheating leftover food increases chances of putrefaction. Besides, caution should be exercised with curries or food containing eggs, chicken or any other type of meat. While uncooked meat mixed with spices and salt can be stored and cooked later, cooked eggs or meat should not be stored in fridge during summer and reheated as chances of food poisoning increases,” says State Food Safety director Dr. K. Shankar.
When food turns poison
Superintendent of Gandhi Hospital and head of medical gastroenterology department Dr P. Shravan Kumar says when cooked food is reheated, the cell wall of bacteria gets disintegrated and toxins are released into the food.
