Holiday Poisoning: 10 Rules from Codacons

Heat and poor food preservation: a dangerous combination that risks ruining summer holidays. Codacons has raised the alarm, noting that, especially in tourist destinations, it's still common to find food and drinks exposed for hours under the scorching sun.

"If basic hygiene standards and proper storage temperatures are neglected when preparing or storing food, the risk of food poisoning increases exponentially," warns Francesco Tanasi, National Secretary of Codacon. "This is a real danger to public health, which could constitute a crime. For this reason, we are calling on law enforcement to conduct widespread checks at kiosks, restaurants, and seasonal outlets."

Here are ten simple rules to avoid food risks during the summer:

In lesser-known restaurants, be wary of trolleys with cold foods kept at room temperature for a long time, especially if they contain eggs, mayonnaise, creams, or mascarpone.
If a frozen package has frost on the outside, it means it has not been stored correctly.
Avoid packaged foods that appear swollen: this is a possible sign that the contents have been altered.
Don't buy bottles of water or soft drinks exposed to sunlight. Always check the expiration date: some summer kiosks sell off last year's leftovers.
Fish and seafood must be sold only in sealed packages with labels indicating origin and expiration date. They should be stored for a maximum of four days at a temperature of 6°C.
Avoid stores with overflowing freezers: proper storage requires keeping the load within the designated limits. Choose upright freezers with closed doors.
If an ice cream has lost consistency or has visible ice crystals, it means the cold chain has been interrupted: it should be discarded.
Staff should never touch food with their bare hands. If you receive sandwiches or glasses handled without tongs or stirrers, you can report it to the authorities.
Do not purchase perishable products from street vendors who do not have certified refrigerated storage facilities.
Always check the expiration date on every food, even at markets or seasonal supermarkets.

Here are ten simple rules to avoid food risks during the summer:

In lesser-known restaurants, be wary of trolleys with cold foods kept at room temperature for a long time, especially if they contain eggs, mayonnaise, creams, or mascarpone.
If a frozen package has frost on the outside, it means it has not been stored correctly.
Avoid packaged foods that appear swollen: this is a possible sign that the contents have been altered.
Don't buy bottles of water or soft drinks exposed to sunlight. Always check the expiration date: some summer kiosks sell off last year's leftovers.
Fish and seafood must be sold only in sealed packages with labels indicating origin and expiration date. They should be stored for a maximum of four days at a temperature of 6°C.
Avoid stores with overflowing freezers: proper storage requires keeping the load within the designated limits. Choose upright freezers with closed doors.
If an ice cream has lost consistency or has visible ice crystals, it means the cold chain has been interrupted: it should be discarded.
Staff should never touch food with their bare hands. If you receive sandwiches or glasses handled without tongs or stirrers, you can report it to the authorities.
Do not purchase perishable products from street vendors who do not have certified refrigerated storage facilities.
Always check the expiration date on every food, even at markets or seasonal supermarkets.