21
Aug
Dr. Azhar Perwaiz, Director, Gastrosciences, Medanta – The Medicity The temperatures of India’s summer significantly increase the risk of food spoilage and foodborne illnesses. According to the World Health Organization (WHO), the “danger zone” for bacterial growth, between 4°C and 60°C, can be reached in under two hours on hot days. Recent reports of suspected hygiene compromise at popular eateries in parts of Assam and Meghalaya, underscore the reality of this seasonal food-safety challenge. To mitigate the risk of food poisoning, consider the following preventive measures: Prioritize Cleanliness: Wash hands thoroughly and frequently, especially after handling raw food or using…
