During the summer, food safety becomes a key concern as high temperatures can increase the risk of digestive and gastrointestinal problems, as well as cases of food poisoning. The Ministry of Health of Jujuy, through its Superior Provincial Bromatological Unit (SUNIBROM), has issued recommendations to help the public maintain safe eating habits both at home and outdoors.
The ministry emphasized that proper handling, preparation, and transportation of food are essential to avoid health emergencies related to contaminated or improperly stored products. The advice is particularly relevant for families during vacations, outings, or when sending children to summer camps.
Among the main recommendations are avoiding purchasing prepared foods such as empanadas, pies, or pizzas if they have been left at room temperature. These items should either be freshly made or kept refrigerated. It is also advised to return home quickly after shopping so that perishable goods like meat, milk, and cheese remain in the cold chain.
When cooking at home, raw meats should not be thawed at room temperature or under running water but instead in the refrigerator from the previous day, using a microwave oven, or by direct cooking. Raw meats must always be kept separate from other foods on kitchen surfaces and inside refrigerators. Eggs and all types of meat need thorough cooking before consumption.
For reheated meals, it is important to ensure that food reaches boiling temperature for at least five minutes; leftovers should not be reheated more than once nor stored again after being reheated.
Once cooked, food should not remain out for more than two hours and should never be stored in an oven—refrigeration is required. For outdoor activities such as picnics or trips where refrigeration may not be available, previously chilled foods should be transported in coolers with plenty of ice. Beverages are best placed above the food inside these containers to help maintain lower temperatures below.
The Ministry also reminds everyone about basic hygiene practices: “Always wash your hands with soap and water before eating or preparing food and after going to the bathroom, changing diapers, handling garbage or cleaning products.”
These measures aim to reduce health risks associated with improper food storage during periods of elevated heat.
