Gastroenterologist warned about the risk of poisoning with home-ordered dishes

As the air temperature increases, the risk of food poisoning increases, and even high-quality dishes may be a problem if the conditions of their transportation have been violated. Evgeny Belousov, PhD, gastroenterologist at JSC "Medicine" (Academician Roitberg Clinic), told Izvestia about the risks associated with ordering food at home in the hot season on July 29.

The most risky options include dishes of raw meat, fish and seafood — carpaccio, tartare, ceviche, oysters. These products require strict temperature control during storage and transportation, and are particularly susceptible to overheating in the summer heat.

"Sushi and rolls with raw fish also pose an increased risk. Even with an ideal delivery organization, there is still a risk that the fish was not fresh from the beginning, and the high ambient temperature accelerates the growth of bacteria," the doctor warned.

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Salads with mayonnaise dressing are another potentially dangerous category. Mayonnaise not only masks the taste of stale vegetables, but also serves as an excellent breeding ground for microorganisms. Those who order such salads from stores or ready-made food services are especially at risk.

Fruit salads and sliced fruits spoil much faster than vegetables, while beautiful packaging does not always guarantee the freshness of the product. Desserts with cream and protein creams are also perishable — they are rarely prepared for a specific order and are usually stored for some time before delivery.

"It's safest to order dishes that have been heat-treated at high temperatures. Pizza, baked meat and fish, second courses with side dishes, cheese pies and desserts without cream filling tolerate transportation better in warm weather. At the same time, it is important that the components of complex dishes are packed in separate containers, and delivery is carried out promptly," Belousov said.

He stressed that the integrity of the restaurant or the delivery service is of key importance at all stages — from the purchase of ingredients to the packaging of ready meals. Even boiled potatoes can cause poisoning if they were cooked long before delivery and stored incorrectly.

On July 16, Elena Specenko, head of the Roskachestvo Center for Food Safety Competencies, said that the number of food poisoning cases increases with the beginning of the summer veranda season. According to the expert, the main problem of summer cafes is the violation of the temperature regime of food storage.