Bacteriologist warned about the hidden dangers of eating outdoors

During outdoor recreation, food can look fresh even when it has already become unsafe. Salad, sauce, dessert or meat may not change the smell and taste, although the storage conditions have already made them a potential source of infection. Vera Bondarchuk, director of the Microbiological research department at the LabQuest laboratory and a bacteriologist, explained to Izvestia on May 21 why the appearance of products cannot be trusted completely.

She clarified that products that have been left without refrigeration for a long time, stood in the sun or came into contact with raw ingredients deteriorate especially quickly. The most dangerous are ready-made salads with mayonnaise, eggs, meat, fish and cheeses. Such dishes quickly become a favorable environment for the reproduction of microorganisms.

The expert advises cooking salads immediately before serving and refilling them at the last moment. If the dish has been without cold for several hours, it is better to refuse to use it.

"The risk is also posed by ready—made cooking from shops and cafes - meat cuts, rolls, snacks and products in vacuum packaging. The buyer does not always know how long they were stored and whether the temperature regime was observed," explained Bondarchuk.

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Special attention should be paid to meat. The marinade does not destroy dangerous bacteria, and the appearance of the finished shish kebab does not always indicate sufficient roasting. According to the expert, it is especially important to thoroughly cook poultry, minced meat and large pieces of meat.

Another common mistake is using the same dishes and cutting boards for raw meat and prepared foods. This creates a risk of cross-contamination. Desserts with cream, dairy products, soft cheeses, sliced fruits and berries can also be dangerous if they have been kept warm for a long time.

In addition, the expert recommends paying close attention to the quality of water and ice. It is forbidden to use water from open reservoirs for washing products, even if it looks clean.

To avoid food poisoning, the specialist advises transporting perishable foods in a cooler bag, not leaving food in the sun, separating raw and ready-made foods, and not storing leftovers without refrigeration.

"If there are doubts about the freshness of the product, it is better to throw it away. The consequences of an intestinal infection can be much more serious," the doctor emphasized.

Olga Chistik, a gastroenterologist at the Scandinavian Health Center, told on May 18 why it is important to wash bananas before eating. According to her, E. coli, salmonella, listeria, and sometimes parasite eggs settle on the peel. When a person takes a fruit and starts peeling, it all goes to the fingers, knife and pulp. Then the microorganisms enter the mouth unhindered.