7 Effective Measures to Prevent Food Poisoning
A series of food poisoning cases reported across Türkiye in recent weeks has raised significant public concern, particularly during the winter months when consumption of mass-catered food increases. Ceren Turan, a specialist dietitian at Çakmak Erdem Hastanesi, noted that food safety is critically important regardless of the season, emphasizing that proper storage and preparation techniques play a vital role.
Recent successive food poisoning incidents across Turkey, particularly during winter months when mass consumption increases, have created serious concern among the public. Specialist Dietician Ceren Turan from Çakmak Erdem Hospital emphasized that food safety is critically important regardless of season, stressing that proper storage and preparation techniques play a vital role.
Although many associate food poisoning solely with summer months, experts say the risk does not completely disappear in winter. Cold weather creates complacency with the misconception that "food spoils slowly," while increased consumption in enclosed spaces and improper storage practices magnify the danger.
"Winter does not eliminate risk; it only changes its source"
Turan stated that relying on winter safety is a major mistake:
"In summer, high temperatures accelerate bacterial growth. However, risk does not end in winter; it merely changes form. Mass consumption of food increases in enclosed spaces, food cooked in large pots cools slowly, and this constitutes one of the most important causes of poisoning cases. Additionally, viral infections such as norovirus are more common in winter."
Cooked food left sitting on counters for hours is highlighted as a primary source of invisible danger.
Factors that increase risk during winter months
According to Specialist Dietician Ceren Turan, the main factors triggering food poisoning cases in winter are:
- Increased mass consumption of food in enclosed spaces
- Slow cooling of food prepared in large portions
- Rapid bacterial multiplication in food kept at room temperature
- Increased likelihood of sick individuals coming into contact with food
- Proliferation of viral agents such as norovirus in winter
- Power outages or breakdown of the cold chain
Turan drew attention to the importance of proper storage conditions, stating: "The dangerous temperature range where bacteria multiply fastest is 5–60°C. Any food remaining in this range can pose a risk in a short time."
Which foods are higher risk?
Noting that certain foods consumed in winter require greater caution, Turan identified the following products as particularly high-risk:
- Milk-based desserts and cream-containing products
- Starchy foods such as rice and pasta
- Meat, poultry and minced meat dishes
- Mayonnaise-based salads
- Ready-made products left open for extended periods
Turan emphasized that improper cooling of rice and pasta can allow Bacillus cereus bacteria to multiply rapidly, and the toxin produced by this bacterium cannot be destroyed by cooking.
Critical points to observe in restaurants
Noting that first impressions are very important for those eating out, Turan offered the following recommendations:
- Cold products must be kept below 5°C, hot food above 60°C.
- Hot food left open for long periods and becoming lukewarm carries serious risk.
- Establishments with high customer traffic and rapid product turnover are safer.
What are the symptoms? When should one go to hospital?
Food poisoning typically manifests with nausea, vomiting, diarrhea, abdominal pain and fever. However, in some cases emergency medical intervention may be necessary. Turan specifically noted that hospital care should be sought without delay in the following situations:
- High fever
- Bloody diarrhea
- Inability to take fluids due to severe vomiting
- Dizziness
- Significant decrease in urine output
Turan also warned that some toxin-related poisonings can produce serious neurological symptoms:
"With symptoms such as blurred vision, double vision, muscle weakness or difficulty breathing, even minutes can be critical," he cautioned.
Seven basic rules for safe nutrition during winter months
Specialist Dietician Ceren Turan recommends implementing the following basic steps to reduce risk:
- Keep hot food hot and cold food cold.
- Cool rice and starchy foods quickly and consume within 24–48 hours.
- Reheat leftovers to at least 75°C for consumption; do not reheat multiple times.
- Separate raw and cooked food; use separate cutting boards.
- Always wash your hands before and after food preparation.
- Avoid unpasteurized milk and milk products.
- Do not taste suspicious-looking food to test it; discard it directly.
"Most poisonings can be prevented with correct measures"
While noting that rising reports of food poisoning have caused concern, Turan stated that the majority of cases can be prevented if precautions are properly implemented, emphasizing that conscious behavior in both homes and mass consumption areas is critically important.
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