Common summer activities can expose you to a host of infectious diseases. But there are simple steps you can take to protect yourself from pathogens ranging from E. coli to T. gondii.
Leftovers should only be stored in the fridge for a maximum of two days.
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Keeping guests safe involves far more than just careful cooking − hand-washing, keeping work surfaces clean, safe handling and proper storage are also key ingredients.
‘Fried rice syndrome’ refers to food poisoning from a bacterium called Bacillus Cereus, which becomes a risk when cooked food is left at room temperature for too long.
Warmer ocean waters are fueling the spread of the bacteria Vibrio vulnificus. Infections can lead to a rare but fatal condition called necrotizing fasciitis.
Roasted meat on sticks popularly known as ‘Suya’ is a common delicacy in Nigeria.
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Washing raw chicken can splash bacteria around the kitchen. It’s best just to properly cook the chicken without washing it. So why do people still wash? Time to bust some chicken-washing myths.