Food safety engineers remind: the New Year’s table is a risk zone for food poisoning

The Chamber of Food Safety Engineers warned that during the New Year holidays the risk of food poisoning increases — due to the large amount of ready-made food, long storage of dishes, and last-minute purchases.

The head of the organization, Beste Oymen, emphasized that food safety begins already in the store: it is better to choose trusted and regulated points of sale, carefully check labels and expiration dates, and buy higher-risk products (meat, poultry, fish, dairy) at the end of shopping so as not to break the “cold chain,” placing them in the refrigerator as soon as possible.

Specialists were particularly concerned about salads and appetizers left without refrigeration: options with yogurt/mayonnaise and seafood are especially dangerous — if stored improperly, they can quickly cause poisoning. It is also recommended not to buy nuts and dried fruits sold loose in dubious places and not to consume products if they are damp, moldy, or have an unpleasant aftertaste (due to the risk of toxins, including aflatoxin).

The organization also reminded of basic kitchen rules: wash hands more often, keep surfaces clean, do not use the same knife/board for raw and ready-to-eat foods, thoroughly cook meat/poultry/eggs (internal temperature at least 75°C), fish — to about 63°C, and refrigerate leftovers within a maximum of two hours.