Assoc. Prof. Dr. Mustafa Mortaş, a faculty member in the Department of Food Technology within the Department of Food Engineering at the Faculty of Engineering of Ondokuz Mayıs University (OMU), has emphasized that maintaining the cold chain and following strict hygiene practices are essential for preventing foodborne illness, particularly during hot weather.

As temperatures rise during the summer months, the risk of food poisoning also increases. Assoc. Prof. Dr. Mortaş explained that microorganisms reproduce much more rapidly in warm conditions, making food safety critical at every stage from production and transportation to storage and final consumption.

“Microorganisms Multiply Rapidly Between 5°C and 50°C”

Dr. Mortaş explained that one of the main reasons food poisoning becomes more common in summer is that temperatures between 5°C and 50°C provide favorable conditions for microbial growth.

“Microorganisms multiply rapidly within this temperature range. In approximately half an hour, their population can double. The danger is not limited to the number of microorganisms; the toxins they produce can also make food hazardous.”

He noted that problems frequently occur when the cold chain is interrupted during transportation or after consumers purchase food.

According to Mortaş, some of the highest-risk foods include meat and meat products, particularly döner, minced meat, and meatballs; milk and dairy products; desserts; seafood; egg-based foods; mayonnaise-containing sauces; cakes and pastries; cooked pasta dishes; and cold sandwiches.

“Food Handlers Must Follow Personal Hygiene Rules”

Dr. Mortaş stressed that food safety begins with proper hygiene practices in production environments.

“Staff must comply with personal hygiene requirements and follow production procedures without compromising food safety.”

He also warned against cross-contamination, emphasizing that utensils, equipment, or surfaces that have come into contact with raw foods should not subsequently touch ready-to-eat products unless they have been properly cleaned and sanitized.

He added that preserving the cold chain is equally important during transportation and after purchase.

“The cold chain must not be interrupted during distribution. Consumers must also ensure that refrigerated foods remain cold while transporting them home. When these precautions are taken, many cases of food poisoning can be prevented.”

“Be Careful with Food Left Out and Buffet Items”

Dr. Mortaş also warned that foodborne illness can lead to serious health consequences during summer.

“Food poisoning may present with symptoms such as diarrhea and vomiting, but in severe cases it can even become fatal.”

For this reason, he advised consumers to be especially cautious with food that has been left standing for long periods, salads, cold sandwiches, and buffet-style foods, particularly in mass catering settings.

“We recommend eating in establishments where hygiene and cleanliness can be trusted and where cooked foods are not left waiting for extended periods before serving.”