by Rosanna Feroldi
The problem gets “hot” especially in summer, when rising temperatures facilitate the multiplication of bacteria naturally present in food and those that may accidentally contaminate it during preparation or storage. But, in reality, the risk of food toxoinfections is present throughout the year, and no restaurant, bar, ice cream parlor or fast food restaurant is completely free of them, despite adherence to proper hygiene standards, because microorganisms are everywhere and impossible to eliminate 100 percent. How do you protect yourself without giving up dining out? Find here some pointers on how to prevent unpleasantness.
