The length of time that different refrigerated items can be left out varies. To make it simple, the two-hour rule should be followed for all refrigerated items in the summer heat. At a normal room temperature of 20 degrees Celsius, four hours applies, says Catarina Flink, microbiologist at the Swedish National Food Agency.
Smaller portions
One tip is to not prepare all the Midsummer food at once, but to prepare it in smaller portions and replenish it when needed.
When it's summer and hot outside, it's especially important to remember that food should be stored in a cool place and not in direct sunlight. It's also important to have good hand hygiene, use clean utensils and keep the area around the food clean. This reduces the risk of dangerous microorganisms spreading in the food, Catarina Flink continues.
It is not possible to determine whether and, if so, which disease-causing microorganisms are present in the food. If food is left out in the heat for too long, bacteria can grow and make people sick with, for example, stomach symptoms such as diarrhea and vomiting.
Another good tip is to make sure the refrigerator is four degrees Celsius, because few bacteria can grow at such low temperatures, and thus the food will last longer.
Dangerous mycotoxins
Sometimes you can tell that food has gone bad, for example if it is discolored, slimy, has changed texture, or if gas has formed in the packaging. Yeast and mold are also usually clearly visible. The latter can form dangerous mycotoxins.
The ability to produce mycotoxins varies greatly between different types of mold. Some types do not produce mycotoxins at all.
In Sweden, it is very unusual for food to contain such high levels of mold toxins that people become acutely ill. However, long-term exposure to mold toxins can have serious health effects, such as liver and kidney damage and cancer, says Catarina Flink.
Facts: Food in the summer heat
Keep the refrigerator really cold; the right temperature is plus four degrees Celsius.
Wash your hands before preparing or eating food, and immediately after touching raw meat or chicken.
Keep hot food hot and cold food cold.
Avoid storing food in direct sunlight.
Do not leave refrigerated goods out for longer than four hours if the temperature is no more than 20 degrees Celsius, three hours if the temperature is no more than 25 degrees Celsius, and two hours if the temperature is 26–30 degrees Celsius (summer heat).
Don't prepare more food for the meal than you think you will use. Food that is taken out and put back in the refrigerator will have a shorter shelf life.
Use clean utensils, keep your workbench clean, and wash knives and cutting boards thoroughly after cutting raw meat and chicken.
Source: Swedish National Food Agency
