Professionals from the Directorate General of Public Health are verifying compliance with health regulations and promoting good hygiene practices in locations such as nursing homes, collective canteens, hostels, campsites, farm schools, and swimming pools. The objective is to ensure maximum consumer protection against the risks posed by high summer temperatures to the safety of food and beverages, especially if adequate conditions for storage, transport, or handling are not maintained.
So far this year, the region has recorded 73 foodborne transmission outbreaks, with 1,187 affected individuals, 32 of whom required hospitalization. The regional government emphasizes that food safety is a shared responsibility among administrations, companies, and consumers, highlighting the importance of official controls and correct handling in the sector, as well as safe practices at home.
“"Official controls and correct handling by companies in the sector are essential for preventing risks, but these practices at home are equally important."
Basic preventive measures are recalled, including frequent hand washing, cleaning utensils and surfaces, and separating raw from cooked products to avoid cross-contamination. It is also advised to cook meats, fish, and eggs thoroughly, respect the cold chain, refrigerate perishables and leftovers promptly, read labels, and not exceed expiration dates.
Special attention is given to outdoor meals, recommending keeping products refrigerated until consumption, transporting them in portable coolers with cold packs, and avoiding unnecessary opening. Prompt refrigeration of leftovers and separation of raw and cooked foods are crucial. For egg-based preparations, it is suggested to cook them well and keep them refrigerated, avoiding raw eggs if cold cannot be guaranteed, given the association of salmonella with foodborne outbreaks.
Care is advised for vulnerable populations, such as pregnant women, the elderly, immunocompromised individuals, or young children, who should not be given cut fruit stored at room temperature for more than two hours.
