Summer food infection warning: Expert explains outbreak risk and proper washing methods

As summer temperatures rise, health experts are issuing a stark warning about the increased risk of foodborne infections from improperly handled fruits and vegetables. Ankara Etlik City Hospital Clinical Microbiology Specialist Assoc. Prof. Dr. Aslı Haykır Solay emphasizes that produce can easily become a source of infection in warm, humid conditions.

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From the field and the tree to our table, they go through a long chain. And in this process, storage and preparation conditions are quite important. If the rules are not followed, it can become a breeding ground like a culture medium.

"From the field and the tree to our table, they go through a long chain," Solay explained, noting that inadequate storage and preparation create an ideal environment for pathogens. "If the rules are not followed, it can become a breeding ground like a culture medium." This can lead to the proliferation of bacteria such as Salmonella and Norovirus, posing a risk of widespread outbreaks.

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Especially initial mechanical cleaning is very important. Visible dirt, soil, and spoiled parts must be removed. This should be done by scrubbing under running water.

Solay stressed the importance of thorough mechanical cleaning, removing visible dirt, soil, and spoiled parts by scrubbing produce under running water. Using specialized brushes can enhance this process. Following this initial rinse, soaking in sequential solutions of baking soda and vinegar can help eliminate agricultural residues and microorganisms, contributing significantly to food safety.

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After this stage, using baking soda and vinegar solutions sequentially facilitates the elimination of agricultural pesticides and microorganisms. It contributes positively to this process by 80-90 percent.

After cleaning, it is advisable to consume fruits and vegetables quickly. If immediate consumption is not possible, they should be thoroughly dried to remove moisture and stored in a sealed container in the refrigerator. Even for produce like melons and watermelons, which are typically peeled, the exterior must be washed before cutting to prevent transferring surface contaminants inward. Cross-contamination is another critical concern; knives and cutting boards used for raw meat or poultry should never be used for produce to avoid spreading harmful microbes.

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Especially with products like melon and watermelon, people sometimes skip washing thinking they will be peeled. However, when cut with a knife, external microorganisms can penetrate inside. Therefore, their exteriors must be washed before consumption.