Tatjana Marčenkova, PVD representative, said that salmonella bacteria multiply very quickly, but diminish in temperatures above +74 C, so meat should always be cooked and stored properly as Midsummer approaches with grilling season.
One should remember to wash hands while preparing meals and observe elementary kitchen hygiene. Marcenkova said that raw products should not be allowed to come into contact with cooked products to avoid cross-contamination.
Consumers should also pay attention to the way products are stored in shops.
