Every summer, bacterial food-borne infections increase as a result of the hot weather that allows the bacteria to multiply faster, as well as the conditions for storing food when it is transported, prepared and eaten outdoors.

The most common infections caused by bacteria Campylobacter and Salmonella are obtained through insufficiently heat-treated chicken, poultry or pork.

1) Make sure the packaging is not damaged

When buying packaged meat in a supermarket, make sure the packaging is free of holes or similar damage and is cold to the touch.

2) Wash your hands before and after touching the food

If you prepare meat in the open, it is imperative that everyone should wash their hands (not only the one who prepares them) with water and soap.