Important warning from the TRNC Chamber of Food Engineers against food poisoning in the summer months: “Food poisoning comes silently

Lefkoşa, TRNC — As food poisoning incidents increase during the summer months, the Chamber of Food Engineers (KTMMOB) has issued a public warning, emphasizing the importance of hygiene, cooking temperatures, storage practices, and packaging control. 

In a press release, the Chamber stressed that food safety is a shared responsibility that extends from producers to consumers and that both individual negligence and systemic failures can lead to outbreaks.

To protect public health, the Chamber shared key food safety tips specifically tailored for warmer weather:

Key Food Safety Recommendations for Summer:

1. Maintain Proper Hygiene

-Wash hands with soap and running water for at least 20 seconds before handling food, after using the toilet, smoking, or changing diapers.

-Dry hands with a clean towel.

-Clean equipment and surfaces regularly using appropriate cleaning agents and preferably hot water.

-Prevent cross-contamination: never let raw and cooked foods come into contact. Use separate utensils and cutting boards for each.

-When shopping or storing food, keep raw meats, poultry, and fish separate from other foods.

2. Cook Foods at Safe Temperatures

-High-risk foods like meat, poultry, fish, and eggs must be cooked to an internal temperature of at least 75°C (167°F) to eliminate harmful bacteria.

-Be cautious of foods that appear cooked outside but are raw inside.

3. Cool Foods Quickly

-Do not leave cooked food at room temperature. Cool and refrigerate as soon as possible.

-Divide large portions into smaller containers to cool faster.

-Only reheat the amount you plan to eat.

4. Reheat Properly

- Leftovers, especially soups or stews, should be boiled for at least 1–2 minutes.

-Other foods should reach a core temperature of 75°C before consumption.

-Stir food when reheating in the microwave to ensure even heating.

-Avoid consuming lukewarm food, as it can allow bacteria to survive and multiply.

5. Thaw Frozen Foods Safely

- Do not thaw poultry, fish, minced or whole meats at room temperature.

-Thaw food in the refrigerator, away from other foods, within 24 hours.

-If using a microwave to thaw, adjust the power settings and cook immediately after thawing.

6. Check Dates and Packaging

- Always read labels when buying food: pay attention to production and expiration dates and storage instructions.

-Avoid products with damaged, swollen, or compromised packaging.

-Purchase refrigerated items like meat, poultry, fish, and dairy at the end of your shopping trip and refrigerate them as soon as possible.

Public Message:

"FOOD POISONING COMES SILENTLY – PREVENTION SAVES LIVES"

“Food poisoning has affected many people at some point. Its increase during the summer is not only due to personal mistakes but also systemic shortcomings. Ensuring food safety is a joint duty — not only of consumers but also of producers, sellers, regulators, and policymakers.”

 

“As the Chamber of Food Engineers, we are sharing these warnings and recommendations with the public to highlight the impact of high temperatures on food safety and to help prevent illness during the hot season.”

 

The Chamber urges all stakeholders and consumers to follow these guidelines closely to help reduce foodborne illness during the summer months.