People making the most of the latest heatwave are being urged to rethink the way they cook, as soaring temperatures can cause harmful bacteria to multiply much more quickly than in cooler conditions.
From leaving barbecue food out in the sun to wiping sweaty hands on tea towels, everyday kitchen habits that pose relatively little risk in winter can become far more hazardous during hot weather.
Kitchen experts at Prestige have identified five hygiene habits people should change during a heatwave, warning that warm kitchens provide ideal conditions for bacteria to spread if food is not handled properly.
Olivia Disley said many people naturally become more relaxed when entertaining outdoors or cooking for family and friends during the summer, but that is exactly when extra care is needed.
“Heatwaves should be about enjoying great food with family and friends, not spending the following day dealing with food poisoning,” Disley said.
“I completely understand why people become more relaxed during warm weather. You’re carrying food between the kitchen and the garden, the barbecue is going, drinks are flowing, and cleaning up often becomes a lower priority.”
“The problem is that bacteria thrive in warm conditions. Food that might safely sit on the worktop for a short while in winter can become a much greater risk during a heatwave.”
“The good news is that you don’t need to completely change how you cook. A handful of simple habits can dramatically reduce the chances of harmful bacteria spreading around your kitchen.”
5 habits to change
Don’t leave food out for long periods
Whether it’s burger buns, pasta salad, or cooked chicken, perishable food should not be left outside or on kitchen worktops for extended periods. “Summer gatherings often mean people graze throughout the afternoon, but food shouldn’t spend hours sitting in the heat,” Disley said. “Put perishable food back in the fridge once people have finished serving themselves.”
Wash your hands more often
Hot weather means people sweat more, move more frequently between the barbecue and the kitchen, and often handle raw meat alongside drinks, snacks, and serving dishes. “It’s easy to think you’ve only touched the tongs or moved a plate, but your hands can quickly pick up bacteria. During a heatwave it’s worth washing your hands more frequently than you usually would.”
Change tea towels and cloths more frequently
Damp tea towels and cleaning cloths can quickly become breeding grounds for bacteria in hot weather. “During a heatwave they stay warm and damp for longer, which makes them much less hygienic. If a towel feels damp or has been heavily used, swap it for a clean one.”
Keep raw meat separate from other foods
Cross-contamination becomes an even greater concern when kitchens are busier and people are constantly moving between indoor cooking and outdoor barbecues. “Use separate chopping boards, utensils and plates for raw meat and cooked food. One of the biggest mistakes people make is putting cooked burgers back onto the same plate that previously held the raw meat.”
Clean kitchen surfaces straight away
Summer often means people put off cleaning until everyone has gone home. “During a heatwave, wiping down surfaces straight after preparing raw meat or messy foods is much safer than leaving juices, crumbs or spills sitting there in a warm kitchen.”
These recommendations are consistent with broader Food Standards Agency guidance that perishable foods should not be left out for extended periods in warm conditions.
3 hacks for easier summer food hygiene
Freeze a bottle of water for extra cooling
If your fridge is packed with salads, drinks, and barbecue food, placing a frozen bottle of water in a cool bag will help keep food colder for longer when eating outdoors. “It gives you extra flexibility without food sitting in the sun.”
Keep kitchen roll next to your chopping board
Instead of walking around with messy hands, use kitchen roll to wipe up spills immediately before bacteria have a chance to spread. “A five second clean up is much easier than disinfecting half the kitchen later.”
Create a raw food zone
Set aside one section of the worktop exclusively for preparing raw meat. “It sounds simple, but having one designated preparation area makes it much easier to avoid cross contamination, especially when several people are helping with the cooking.”
By making these small adjustments, households can continue to enjoy outdoor cooking while reducing the risk of foodborne illness in hot weather.