The foods that cause the largest number of poisonings in summer are named

Eggs, meat, fish, and shellfish are the foods that cause the largest number of poisonings in summer. More than 50% of cases are the result of improper handling, preservation and storage methods.

The increase in temperature in summer creates ideal conditions for the growth of bacteria, viruses and germs contained in food, according to alimente.elconfidencial.com.

The most common ones:

• Salmonella, hidden in raw or undercooked eggs, meat, and foods that have been exposed to room temperature for several hours.
• Escherichia coli, which is present in meat, milk, and fresh raw foods.
• Listeria monocytogenes, which affects ready-to-eat refrigerated foods such as raw milk or vegetables.

Although the severity and variety of symptoms caused by food poisoning vary depending on the amount of food eaten, the most common are nausea, vomiting, diarrhea, and weakness. They appear 2-6 hours after consumption, but in rare cases – a day later.

Foods that cause the most poisoning

Fish and shellfish

When it comes to food poisoning, fish is usually not the first food that comes to mind. However, the Organization of Consumers and Users (OCU) indicates that it causes 9% of cases. Eating it in the form of sushi, sashimi, or ceviche increases the risk of anisakis infection.

To avoid "trouble," the fish should be washed well, and gutted, and each piece should be stored at 0-3 °C until it is time to cook. Those who prefer to eat it raw are advised to freeze it in advance to avoid anisakis toxicity. This will help eliminate the larvae of this parasite.

On the other hand, seafood also causes numerous poisonings. The danger increases when crustaceans are consumed raw or when shellfish are ingested, as they concentrate more bacteria.

Eggs and products containing them

Eggs cause 23% of food poisoning. The salmonella bacterium, which is found in the intestines and feces of animals, can contaminate the shell. Thus, if eggs or any product containing them (tortillas, sauces, or mayonnaise) are not properly stored or processed, there is a risk of poisoning.

To avoid this, it is recommended to wash eggs very thoroughly. Foods containing them should not be left out of the refrigerator for more than two hours. As for delicate sauces, such as homemade mayonnaise, they should be consumed within 24 hours of preparation.

Chicken meat

This type of white meat is the cause of 5% of poisonings, which manifest as vomiting, nausea, and weakness. Salmonella and Campylobacter are the bacteria that cause them.

Observing the required cooking time for meat, avoiding cross-contamination with kitchen tools, and avoiding raw or semi-processed foods are the main tips to avoid poisoning.