Be careful with red meat and chicken consumption in hot weather

With the arrival of summer, temperatures are rising day by day. It is known that foods such as meat and chicken spoil more quickly in hot weather. Butcher Kadir Şen from Eskişehir gave important warnings on this issue. Şen emphasized that chicken meat produces more bacteria and therefore requires more caution. Citizens need to follow some basic rules to protect themselves from food poisoning.

Kadir Şen recommended that meat and chicken taken out of the freezer should be placed on the lower shelf of the refrigerator, not outside, to thaw. He stated that with this method, the meat will thaw slowly in 8-10 hours and can be used the next day. Thawing on the kitchen counter leads to bacterial growth, especially increasing the risk of poisoning from chicken. He added that the risk is lower for red meat, but caution is still necessary.

He also stated that cooked meals should be put back in the refrigerator after they have cooled down sufficiently. He emphasized that a meal that has been reheated once should not be reheated again. He said it would be more appropriate for citizens to heat and consume only as much as they will eat. This way, both food waste and health risks can be reduced.

Kadir Şen stressed that when buying chicken, the expiration date must be checked and that open chicken should not be purchased from butchers. He emphasized the importance of having the date written on the chicken. He also stated that meat and chicken products should be obtained from reliable sources. Such precautions can largely prevent food poisoning.

Finally, Şen reminded that more attention should be paid to food safety in summer, and that citizens can have a healthy summer by following these simple rules. He added that especially at events like picnics and barbecues, meat and chicken products should be stored and cooked properly. These warnings are of great importance for public health.