Food may be contaminated in restaurants either due to careless handling of food at home. Therefore, due to the prevalence of such diseases, the lack of proper compliance with the health chain in the food supply chain can lead to food spoilage in any of these stages.

Not all food in the warm season is a danger to us. We often find it difficult to provide good opportunities for the growth of microorganisms in hot weather and generally in summer conditions.

Generally speaking, any nutrient that contains more water or the water used by microorganisms provides better conditions for food spoilage. Meat, milk and dairy products are food items. As much as these foods are essential to us, they are also of great interest to microorganisms.

They are a food source for the proliferation of microorganisms that cause food spoilage and economic and health risks for us.

The summer heat varies between 20 and 40 degrees, which is exactly the temperature appropriate for germs to grow. When we put spoilage at this temperature, we actually provide for ourselves to spoil the food. So be careful about health issues because all the principles of hygiene go back to the biological conditions of the germs.

Food hygiene is to examine “what microorganisms are interested in and what conditions for their growth need to make us unfit for their growth.”

For example, some microorganisms need oxygen to proliferate, and we need to provide conditions for foods that do not have the oxygen they need, that is, to provide them with an oxygen-free environment. That’s why we canned meat, vegetables, etc. to provide an environment where aerobic microorganisms cannot thrive.