Summer is one of the seasons when you are most likely to get food poisoning, as one of the most dangerous products in this regard, meat and eggs are considered. And even if you take precautions like grilling your burgers well and cooking your chicken well, danger can be lurking where you least expect it: in the cold desserts we eat to cool off.
Also, in the summer, more people go to picnics and barbecues, thereby depriving themselves of the security of the kitchen – the sink for washing hands and cleaning dishes and controlling the temperature of food – in the stove or keeping it in the refrigerator.
The usual causes of food poisoning are bacteria such as Campylobacter, Salmonella, E. coli, and Listeria, which grow very quickly in food. They are an excellent breeding ground for them. When we eat contaminated food, our body reacts with symptoms such as stomach cramps, diarrhea, vomiting, nausea, and loss of appetite.
That’s why, in addition to the well-known risks of diabetes and obesity, ice cream has the potential to make us sick. This can happen if, after being purchased, it is thawed and then put back in the freezer.
Ice cream melts fairly quickly at room temperature, and the milk, sugar, and sweet sauce ingredients are a perfect environment for bacteria like Listeria to thrive during thawing and refreezing.
In addition, eating with a spoon directly from the ice cream box is also very dangerous, as it can contaminate the entire product with bacteria.