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Summer heat Raises food poisoning risks
High temperatures during the summer season increase the risk of food spoilage and rapid bacterial growth, which threaten human safety and can lead to food poisoning. Therefore, it is recommended to store foods in the refrigerator within two hours, ensuring the temperature is at or below 4°C, use airtight containers, keep raw foods separate from cooked ones, check expiration dates, and discard any foods with unusual odors or signs to ensure food safety and prevent spoilage.
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