Every summer, people in many countries struggle with extreme heat. Because of global warming, many are changing how they eat and cook.
Experts suggest reorganizing your kitchen before you start preparing meals in such high temperatures. During intense heat, some foods that are normally safe in the pantry can become hazardous and should be moved to the refrigerator.
The combination of high temperatures and improper food handling often creates the perfect environment for harmful bacteria to thrive.
“Periods of extreme heat increase the risks associated with food mishandling. Even minor lapses in food hygiene can have serious consequences,” said Rachel Kiss, a food storage expert.
Which Foods Need Extra Cooling in the Heat?
Ms. Kiss says bread is surprisingly on this list. Refrigeration can make bread stale faster, but it’s still better than a loaf covered in mold in the pantry. If you don’t want to refrigerate bread, buy it more frequently.
Chocolate will melt in excessive heat, and when you store it in the fridge it can develop a grayish coating. Between the two, refrigeration is usually the less unpleasant option. Alternatively, chill chocolate in the refrigerator right before eating it.
Peanut butter — a breakfast staple in the West — has become more common in many kitchens. Keep the spread cool, because it can go rancid quickly in warm temperatures.
Ketchup, mustard, and other condiments usually do fine in the pantry. But hot weather changes storage conditions for these items. Move them to the refrigerator, along with jams.
Berries and stone fruits like peaches and nectarines ripen rapidly on the counter. So they belong in the refrigerator, the Daily Mail reports.
The next at-risk items are cakes and pastries with cream or icing, which is no surprise. They spoil quickly even in cooler weather and even faster during abnormally hot conditions. Chill them before eating. Ideally, eat them soon after purchase. When buying such treats, ask about their preparation date, storage conditions, and expiration date.
Other Food Safety Tips for High Temperatures
Use insulated bags or thermal containers when buying chilled or frozen foods on hot summer days.
Don’t leave food in a hot car.
Keep refrigerator and freezer temperatures lower than you would in cooler seasons.
Don’t leave perishable items at room temperature for more than two hours.
Store raw foods separately from cooked ones. Use different cutting boards for raw and cooked items.
Be cautious when dining outdoors. Don’t leave properly cooked food in the sun for long periods.
