Brought back to the agenda by the tragedy in Ortaköy... Precautions to be taken against food poisoning announced

The rise in food poisoning cases across Turkey has prompted authorities to take action. The Ministry of Agriculture and Forestry and the Ministry of Health have proposed a series of measures to inform citizens on this issue. It was stated that a large portion of food poisoning cases stems from the consumption of food with unknown origins and no labels, as well as plants collected from nature in an uncontrolled manner.

It was also pointed out that meals prepared under unsanitary conditions at mass catering events increase the risk of poisoning. In particular, factors such as food cooked in a single pot and left to sit for long periods, improper transport conditions, and cross-contamination increase these risks.

It was emphasized that meals should be consumed immediately after cooking, should not be left at room temperature for long periods, and that food intended to be kept hot must be maintained at temperatures above 65 degrees. Additionally, it was stated that it is necessary to check whether catering companies possess the Business Registration Certificate issued by the Ministry of Agriculture and Forestry.

Preventing the preparation of raw and cooked products with the same equipment, transporting meat, rice, and salads in closed containers, and ensuring that the water used is potable are also among the important measures. It was stated that leftovers should not be reheated and served the next day, and that individuals showing symptoms after a meal should be directed to 112.

To ensure food safety, it was also emphasized that food sold in the open should be avoided as much as possible, and that mushrooms, fruits, and herbs collected from nature should not be consumed without expert approval. It was stated that spoiled, swollen, or discolored canned goods should absolutely not be eaten. It was also reminded that suspicious products should be reported via the ALO 174 Food Hotline or the WhatsApp Reporting Line.

These measures stand out as important steps that must be taken to prevent food poisoning and protect public health.