Rotten month is a concept with historical roots. It is mentioned in the farmer's practice and occurs at the end of the women's week, around July 22-23, and lasts for a month onwards.
But actually, it can extend far beyond that range.
What is associated with the rotten month is warm days and more moisture in the air, and that can be a little whenever, says Monica Ricao Canelhas.
In the heat and humidity, mold and bacteria grow faster - and the risk of getting food poisoning from food increases.
How one is affected depends on individual conditions, but if you are fragile or younger, you can be affected worse - children can be affected hard.
Temperature is important
To avoid the food becoming bad, it is important to keep an eye on the temperature.
Cold food should be stored at refrigerator temperature at four degrees. And hot food should be kept above 60 degrees when cooked.
Even the journey from the food store to the refrigerator plays a role, according to Ricao Canelhas.
For example, you can have a cooler bag with cooling pads to put the goods in. You can also have that when you're going to take food on an excursion.
Maintaining good hygiene when cooking is also crucial to avoid illness during the rotten month.
One should wash one's hands carefully both before and after cooking, especially when handling raw meat. The cutting board and work surface should also be cleaned to minimize the risk of contaminating other foods, says Ricao Canelhas and continues:
It also applies to those who are out and grilling, what you do indoors you must also do outdoors.
Chicken bacteria increase
Especially important is hygiene to avoid the intestinal bacterium campylobacter. In mid-July, over 150 cases were reported in one week, compared to 70 cases per week earlier in the summer, according to the Public Health Agency.
We have seen that the cases increase and it is mainly in raw chicken that it occurs. So it's good if the food is properly cooked through, the bacteria die at a temperature of 70 degrees in a few minutes, says Monica Ricao Canelhas.
Maja Steen Danielsson/TT
Facts: How to avoid food waste during the rotten month
TT
Do not let refrigerated goods stand in room temperature or summer heat for more than two hours.
Do not take out more food than what is expected to be used.
Make sure the refrigerator has a temperature of 4 degrees.
Trust your senses. Look, smell and taste the food before you throw it away.
Source: National Food Agency.
