Nébih issues food safety guidance for summer travelers

The National Food Chain Safety Office (Nébih) has released guidance to help prevent food poisoning and gastrointestinal issues during summer travel. Because warm weather promotes the rapid growth of pathogens, proper food handling, storage, and hygiene are critical.

Before departing for a holiday, travelers are advised to check refrigerators and pantries to consume or dispose of perishable items. When packing food for trips, temperature control is a major concern. While air-conditioned car cabins remain cool, food stored in trunks or on back seats can reach the 'danger zone' between 5 and 60 degrees Celsius, where bacteria multiply quickly.

Nébih recommends avoiding highly perishable items such as deli meats, cream cheeses, milk products, and salads containing eggs or mayonnaise. For travel snacks, harder fruits and vegetables like apples, pears, carrots, radishes, or kohlrabi are better choices due to their ability to withstand heat and transport. Additionally, baked goods should be stored in paper or cloth bags to prevent sogginess.