As the UK faces scorching hot weather, with temperatures exceeding 30C today (Saturday, July 14), a food hygiene expert is urging households to be aware of how kitchens can easily become food poisoning hotspots. According to Mark McShane, a former chef and food hygiene specialist at Food Hygiene Certificate, common cupboard or on-the-counter items can quickly become unsafe during a heatwave, with bacteria doubling in as little as 20 minutes during hot conditions.
Mark warned: “Fridges aren’t just for meat and milk. When your kitchen hits 25C or more – which is common in a heatwave – the rules on food safety shift. Items you normally leave out can start to spoil much faster than you think, even if they look or smell fine.”
Eggs
Warm kitchens can spark salmonellla growth inside the shell of an egg, especially if the protective layer has already been weakened by washing the eggs.
Natural Nut Butters
Peanut or almond butter with no additives to preserve it can quickly go rancid in the heat. If the oils begin separating or the butter smells ‘paint-like,’ it should go straight in the bin.
Opened Sauces and Condiments
Sauces and condiments such as ketchup, barbecue sauce, mayonnaise, salad cream, and pesto should go straight into the fridge after opening. This is especially important in warm weather, as heat speeds up spoilage and can allow mould and bacteria to thrive.
Chocolate
High temperatures can cause a thing called chocolate bloom to happen. This is when the fats separate from the cocoa solids. While it is not particularly unsafe, chocolate bloom can ruin its taste and texture. Therefore, Mark says, although a cool cupboard is fine, in heat that is 25C and over, “the fridge is safer”.
Bread
While the food hygiene expert says that bread is usually better out of the fridge, he explained that in extreme heat, the kitchen staple will mould in just a day or two. So, keeping bread in the fridge can buy you more time, especially “if your kitchen feels like a greenhouse”.
Soy Sauce, Fish Sauce and Worcestershire Sauce
All three sauces degrade much faster in the heat, especially once they have been opened. Although keeping them out will not give you food poisoning, it will impact their flavour and quality; therefore, it’s best to keep them in the fridge.
Apples, Oranges and Citrus Fruit
These fruits are often kept in fruit bowls on the counter. However, high temperatures will cause them to dry out and encourage mould growth. Keeping them in the fridge will preserve both the texture and taste during a heatwave.
Butter – Especially Left Out for ‘Spreading’
While it might seem like a good idea to take advantage of the hot weather and leave butter out to soften, it actually works as a “bacteria magnet” and should be avoided. Mark advises to “ditch the butter dish” during the hot weather, and keep the dairy product refrigerated, or swap to a spreadable blend.
Leftovers, Pasta Salads and Barbecue Dishes
Many Brits will be making the most of the sunshine and enjoying barbecues with family and friends, but keeping dishes (especially ones containing rice, pasta, mayo, or cheese) outdoors in this heat can be unsafe. They certainly should not be left out for over an hour.
Mark said: “In warm weather, you’ve got about one hour before harmful bacteria start multiplying on perishable foods. That includes BBQ meats, cheese boards, packed lunches, and deli-style picnic spreads. Even food that’s already been cooked can become dangerous if it sits out too long.”
His final piece of advice is not to “rely on your nose” when it comes to checking if a food is okay to eat, as some of the worst food-poising bacteria don’t change how food smells or looks.
He added: “In this kind of heat, when in doubt – throw it out.”