Summer Food: How to Choose, Prepare, and Store the Best Foods for the Heat

The heat of the summer months can be a threat when consuming certain foods, and beyond considering hygiene conditions, it's necessary to pay attention to temperature. "From the perspective of food safety, the main problem in summer is the breaking of the cold chain in raw foods," explains José Juan Rodríguez, professor in the Department of Animal and Food Sciences at the Autonomous University of Barcelona (UAB). According to him, several aspects must be taken into account.

Rodríguez recommends thoroughly disinfecting vegetables and greens with water and food-grade bleach to ensure the complete elimination of any microbes that may be present. Regarding meat and fish, he explains that "ideally" it's best to cook these types of foods thoroughly—especially if they're large pieces like steaks or fillets—and to ensure there's no trace of blood on the outer surface when consumed. Along these lines, he insists that hamburgers need to be thoroughly cooked, as bacteria grow more quickly in minced meat due to the heat.

She also advises always keeping fresh foods cold, and avoiding taking them at room temperature if you go on an excursion to the beach or the mountains: "After three or four hours of the product not being cold, risky situations can begin to arise due to the heat," she comments. Beyond preservation and preparation, she also makes some recommendations on what food to choose, and indicates that it is best to consume foods that do not raise our body temperature: "Foods served very hot and very greasy can cause a significant rise in body temperature, with a feeling of suffocation, fatigue and intense sweating," she warns.