Turkey health expert warns of summer fruit and vegetable infection risks

Doç. Dr. Aslı Haykır Solay, a clinical microbiology specialist at Ankara Etlik City Hospital, cautioned that in the summer the combination of higher temperatures and humidity can turn inadequately washed or poorly stored fruits and vegetables into sources of food‑borne infections such as salmonella and norovirus.

She advised consumers to rinse produce under running water, use mechanical cleaning (brushes) and, where feasible, a carbonated vinegar solution to remove soil and pesticide residues. After washing, vegetables and fruits should be thoroughly dried, stored in sealed containers in the refrigerator, and consumed promptly. Cross‑contamination must be avoided by not using the same knives or cutting boards that have sliced raw meat or poultry on fresh produce.

Hand hygiene was highlighted as the most critical step: washing hands with soap and water for at least 20 seconds before handling food. Vulnerable groups—including the elderly, young children, diabetics, and those with kidney problems—are at greater risk of severe dehydration from diarrhoea caused by contaminated produce.

Solay also warned that outdoor dining and buffet settings pose additional hazards if salads are not kept chilled or are displayed at room temperature, recommending that only cooked foods be trusted in such environments.