Nutritionist dispelled the myth of the safety of eating hot dogs in the heat

Hot dogs are often called one of the safest street snacks in the heat because of the preservatives in sausages and sauces. However, experts warn that the risk of food poisoning depends not so much on the composition of the product as on how it was stored and prepared. On July 2, Olesya Stupak, a medical expert and nutritionist at Invitro, told Izvestia about whether a hot dog can be considered safe for consumption in the summer.

There are regular claims on the Internet that hot dogs are less dangerous in hot weather than other street food dishes. The reason for this is the presence of preservatives in industrial sausages and sauces, which prolong the shelf life of products. According to the expert, there really is some truth in this: such additives can slow down the reproduction of certain microorganisms, so a hot dog may potentially be less vulnerable than dishes with a lot of fresh ingredients.

However, this does not mean that such food becomes safe automatically. As Stupak noted, the main threat in summer is a violation of sanitary standards. If food is kept at a high temperature for a long time without a refrigerator, bacteria begin to multiply actively, and preservatives are no longer able to fully protect food.

"Preservatives do not destroy all pathogens and do not neutralize the toxins that bacteria have managed to release during improper storage. In addition, they do not protect the product from repeated contamination if the seller does not follow hygiene rules during cooking," the doctor explained.

Even a hot dog made from industrial products still has potentially dangerous ingredients. Mayonnaise-based sauces deteriorate most quickly in the heat, where bacteria actively multiply. Equally dangerous are pre-sliced vegetables that have been left without cooling for a long time, as well as a bun in which fermentation processes can begin or mold can appear at high temperatures. The sausage itself is also not immune from the multiplication of bacteria in violation of the temperature regime.

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According to the doctor, salmonella, E. coli and other pathogens of food infections are more likely to enter food precisely because of unsanitary cooking conditions, and not because of the lack of preservatives. Therefore, any products that have been left in the heat for more than two hours without cooling become potentially dangerous.

Some people believe that a hot dog is safer than a shawarma or burger because it contains fewer perishable ingredients. However, as the specialist notes, gastroenterologists do not share this point of view. All popular street food dishes in summer are at increased risk if sanitary requirements were violated during their preparation or storage.

Before buying a hot dog, the expert recommends carefully assessing the condition of the product and the outlet itself. The sausage should be smooth, without stickiness and odour, the bun should be dry, without traces of mould, and the sauce should be free from sour odour or discoloured appearance. It is also important to pay attention to the availability of refrigeration equipment, the cleanliness of the workplace and the observance of hygiene rules by the seller.

It is better to refuse the purchase if the sausage looks dirty or sticky, the sauce has a sour smell, the products are outdoors for a long time, and the outlet looks dirty or is not equipped with refrigerators.

According to Stupak, the presence of preservatives does help slow down food spoilage, but it doesn't make the hot dog completely safe. The main factors of protection against food poisoning remain compliance with sanitary standards, proper food storage and the choice of trusted catering outlets.

Jan Rader, a pediatric gastroenterologist at SM Clinic for Children, said on May 25 that the risk of intestinal infections and food poisoning in children increases significantly in summer, especially due to perishable foods and sugary drinks. Meat, dairy products, salads, eggs and confectionery products are the most dangerous in summer. Even short-term storage outside the refrigerator can lead to the growth of pathogenic microflora. To reduce the risks, the gastroenterologist advises parents to choose light and safe foods, limit fatty and fried dishes, mayonnaise, smoked meats and sausage, and reduce consumption of sugary carbonated drinks, packaged juices, coffee and cocoa.