The expert warned about the danger of baking from open display cases

Open display cases with bakery products can become a source of bacterial spread. This was announced on November 5 by Natalia Fomenko, Head of the Department of Food Safety at ROSBIOTECH University.

"Such baked goods are in direct contact with air, dust, germs and bacteria. This increases the risk of contamination of products with pathogenic microorganisms such as salmonella, E. coli and mold, and also leads to drying out of buns that you no longer want to buy. That is why many supermarkets have begun to make closed storefronts with ventilation and the necessary humidity level," Fomenko explained in an interview with Gazeta.Ru».

She also stressed that dust, pollen and small allergen particles settle on open pastries, which pose a danger to people with allergies. The situation is aggravated by customers who touch the products with their hands, assessing the freshness, which creates a risk of cross—infection with pathogens.

"Buying baked goods from open storefronts increases the risk of food poisoning and allergic reactions due to possible contamination with food, microorganisms and allergens. It is better to give preference to packaged products or buy baked goods in trusted places in compliance with sanitary standards," the expert concluded.

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Candidate of Pharmaceutical Sciences Maria Zolotareva warned on October 10 that soot in the oven is not only an aesthetic problem, but also a hidden threat to health. She noted that due to carbon deposits, food can heat up unevenly, which increases the risk of food poisoning, since the remaining microorganisms do not die with insufficient heat.

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