How to store and transport food in the summer heat, preserve its quality in the summer

We all look forward to summer, but with it, another companion comes to visit us - heat. Unfortunately, along with physical discomfort, this integral summer component is fraught with the risk of food poisoning. During this period, it is time to think about food quality. Indeed, the risk of food poisoning during this period increases several times. This is because the heat creates favorable conditions for reproducing dangerous microorganisms, and food products are an excellent environment for them.

Signs of food exposure to heat

Thus, food deteriorates much faster in hot weather than in cool weather. Here are the main signs that should alert you:

• The color of the products changes: the egg becomes cloudy, the meat acquires an unpleasant greenish tint, and the vegetables begin to darken - the decay process has begun.
• Bad smell. When spoiled, all products, especially meat and eggs, emit an unpleasant smell of decay.
• You don't like the product's taste, even though the sight and smell are not alarming. This means the body tells you do not need this product.
• Pay attention to the structure and consistency of the product, and any changes should alert you. Signs of spoilage are the loose structure of the meat, the "hanging" egg, and the vegetables that have become soft.

Storing and transporting food in the heat

• The milk sold in stores is pasteurized, eliminating bacteria in the product. But it cannot be stored for over three days and opened for 24 hours. Boiling will kill germs and increase the shelf life of milk. At home, milk is best stored in the refrigerator in a glass container. Spoiled dairy products are a source of increased danger; without the slightest doubt about the quality, they must be heat treated or completely abandoned.
• To protect meat products from spoilage, you must wrap them in food parchment. It is made of a material that is good for the environment and does not emit harmful substances into the atmosphere when burned. The parchment preserves the freshness of sausages and deli meats, prevents choking of food, and absorbs excess fat and moisture.
• Large pieces of meat last longer than smaller pieces.
• Meat, separated from the bones, is stored longer because the bone is a conduit for germs and bacteria.
• Do not store raw, heat-treated meat near. Otherwise, both will be spoiled.
• Don't eat leftover picnic food. Long exposure to the sun makes them more dangerous than ever for health.
• To keep the eggs longer, you must wrap each with a cloth soaked in an acetic acid solution.
• The butter spoils and melts before our eyes. Wrap the oil in parchment paper and place it in cold salted water to keep the oil longer.
• Heat also has a very negative effect on vegetables. Lettuce, spinach, dill and other green vegetables quickly wilt in the heat, losing their taste and vitamins. To store herbs, store them in cold salted water. You can store zucchini the same way.
• To save food from heat, you can use a thermal bag. It will keep refrigerated food hot for two hours. You can improve the properties of the thermal pack by placing a bottle of ice on it. For long journeys in hot weather, you can use the cooling pack.
• Heat negatively affects the quality of food; it becomes a breeding ground for pathogenic bacteria. Under no circumstances should you buy food from shelves that are not equipped with refrigeration equipment. Perishable foods should be chosen with particular care. When buying, look at the production date, period and storage conditions. If the product turns out to be damaged, don't hesitate - to return it to the store.
• TIP: We recommend you to buy protective packaging items like cooling pack, chilled packaging, mattress bags from Britwrap.