Nearly 100 hospitalised after suspected food poisoning: Food storage mistakes that turn dangerous in summer

For many of us, eating out is a privilege that helps break the monotony of regular meals at home. Sadly, in an unfortunate incident nearly 100 people were hospitalized suspecting food poisoning after eating at Chin Liu Cuisine in New Taipei City. According to reports, all three branches of Chin Liu Cuisine have been closed and ingredients are being sent for testing.
It has been reported that customers fell ill on Monday after buying bento boxes from the Zhongxing and Gongsuo stores during the Tomb Sweeping Festival holiday. By Tuesday, the number of reported cases had risen to 44, with common items including white rice, cabbage, and fried or braised eggs.According to Taiwan News, the health department said 55 additional people had sought medical attention, bringing the total to 99. Of these, 87 ate lunchboxes from the Gongsuo store and 12 from the Zhongxing store, with symptoms including abdominal pain, diarrhea, and fever.
During the inspection, it was revealed that knives were improperly stored, staff had long unhygienic fingernails, and refrigeration equipment was not operating at the required temperature. It is suspected that all of these factors led to food contamination. The final report from the hospital and laboratory is awaited.

According to experts, soaring temperatures in summer months increase the risk of food spoilage and contamination. What may seem like small, harmless habits in the kitchen can quickly turn dangerous in the heat, increasing the chances of foodborne illnesses. Hence, it is very important to take extra care of food storage during summer months. Here are four key mistakes to avoid during the summer months.

This is one of the most common mistakes. During summer months, bacteria grow rapidly and food left at room temperature for more than one to two hours can become unsafe to eat. While some people believe that reheating makes it safe, food left out for more than one to two hours can still be unsafe to eat. Hence to keep food safe, it is necessary to refrigerate leftovers as soon as they cool down.

We all have a habit of storing everything in fridge during summer months to avoid spoilage. But what we forget is the fact that every fridge has a capacity. Overfilling restricts proper air circulation. This leads to uneven cooling, where some areas remain warmer than others, allowing food to spoil faster. Hence, it is important to reorganize the fridge every alternate day to avoid any spoilage.

People often cook food and immediately store it in fridge fearing spoilage. Also, it impacts the refrigerator's health. The right approach is to let the food cool slightly, transfer it to an airtight container and then refrigerate it.

Choosing inappropriate food container can also spoil your food. Many of us store food in plastic containers and when that food is exposed to humid weather in summer, it leads to growth of bacteria and mold. Loose lids or uncovered dishes can also lead to cross-contamination with other foods in the fridge. It is suggested to invest in clean, airtight containers and also pay extra attention to their cleaning and hygiene after every use.

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