During the summer, extra care must be taken with food to avoid food poisoning, disorders caused by consuming spoiled food.

The cause is the inadequate preservation and handling of food products, due to high temperatures.

• If you are doing rural tourism, do not look for “homemade” or “artisanal” foods non-branded, buy them with guarantees for your health (labeled, with sanitary control, etc.).
• DO not break the cold chain of food.
• Always defrost food inside the fridge, and never refreeze it once it has been defrosted.
• Organize your food shopping, buy fresh or frozen perishable products at the last minute before taking them home; this ensures that the cold chain is not broken.
• Check the expiry or best before date and storage instructions on packaged foods before consumption.
• Never buy perishable food, especially eggs, from street vendors.
• If you consume homemade mayonnaise or sauces and creams made with fresh eggs, make sure you eat them immediately and throw away any leftovers.
• Keep your fridge organised by arranging food according to its characteristics and condition: place cooked and covered foods on the top shelf, fresh foods in the middle and fruit, vegetables and salad leaves at the bottom. Do not overload the refrigerator.
• Cover the food with cling film, a hygienic bag or an airtight container.
• Remove unnecessary packaging and protective materials from inside the refrigerator.
• Avoid opening the refrigerator frequently.
• Maintain strict hygiene, with cleaning using soapy water and rinsing with water with bleach or vinegar every 15 days.
• Check the colour and smell of food before preparing it, as any changes could be a warning sign.
• To limit the exposure of sensitive products to room temperature, place them back in the refrigerator immediately after use.
• Wash and disinfect thoroughly with water and a few drops of bleach (3 to 5 drops per litre, depending on the product’s concentration), which is SUITABLE for disinfecting fruit and vegetables before consumption.
• Keep chemicals and insecticides separate and away from food.
• Never use containers that have held food to store cleaning and disinfecting chemicals, as they can be accidentally ingested.
• When preparing meals to be eaten on the beach or in the countryside, they should be prepared as close to the date of consumption as possible, and special attention should be paid to how they are organised in the refrigerator to ensure they are transported properly. Foods that will be consumed at the end of the meal will be placed in the lowest part, and those that are consumed more quickly or used frequently, such as liquids and soft drinks, will be placed in the upper part of the refrigerator where the cooling plates are located.
• When eating out on excursions, in the countryside or at the beach, avoid foods containing eggs, sauces or creams, and make sure you always carry bottled water. Dispose of any leftovers.
• When visiting seasonal establishments such as beach bars, outdoor cafés and campsites, choose products that meet hygiene standards. Where applicable, ensure that products are properly refrigerated and handled using clean utensils.
• Preventing foodborne illness in summer. Source: Spanish Agency for Consumer Affairs, Food Safety and Nutrition
• Eating safely outdoors. Bacteria go on picnics too. Source: Spanish Agency for Consumer Affairs, Food Safety and Nutrition

• Store food in the fridge, including cooked food.
• Try to keep the time between preparing and eating food as short as possible, particularly for foods containing eggs, such as mayonnaise, tortillas and pastries.
• Hygienic handling of food.

• Do not eat solid food for 4 to 8 hours
• It is important to drink small amounts of liquids (water, oral serum, tea or tea drink, unsweetened)
• Once you are feeling better, you can start eating solid foods such as boiled rice, cooked fish, yoghurt, milk mixed with water and grated apple pulp.
• If you don’t notice any improvement during the day, visit your health centre.

• Drink at least eight glasses (800 ml) of fluid a day. Ideally, consume thirteen or fourteen glasses regularly, even if you have incontinence problems, and anticipate the feeling of thirst.
• To diversify your fluid intake, drink herbal teas, gazpacho or cold soups, fruit compotes, sorbets (better than ice cream), fruit juices, fruits rich in water, and yogurts.
• It is not advisable to drink or eat very cold food, since the sensation of thirst is reduced more quickly when consuming it.
• In all cases, if the person eats little or less than usual, they should compensate for the decrease in water intake from food with increased hydration.
• If your body temperature increases, you should increase your water intake. For example, if your temperature rises from 37 to 38 C, you should drink an extra 0.5 litres of water per day.

• Frequently offer them drinks at all times of the day. Give them fresh water in a bottle or cup, according to their age. Don’t wait for them to show signs of thirst.
• Offer him fresh water at night when he wakes up.
• Prioritise fresh or stewed fruit and green legumes when planning meals.
• Only offer yoghurts when they are already eating a varied diet and there are no contraindications, such as lactose intolerance, that would prevent them from eating dairy products.