Cold food should stay on the table only two hours on warm summer days

On Midsummer's Day and at summer garden parties, people often forget that many foods cannot withstand prolonged exposure to heat. A microbiologist from the Swedish Food Agency, Catarina Flink, recommends following the two-hour rule for all cold foods in 25-30-degree heat. Food left warm for too long can cause food poisoning.

Summer brings long evenings of garden parties and lavish dining tables, but warm weather poses an inconspicuous threat to food safety. This is especially true during Midsummer celebrations, when meats, cheeses and various appetizers sit in the sun for hours on end.

The two-hour rule is key

Catarina Flink, a microbiologist at the Swedish Food Agency, explained to Expressen that foods normally kept refrigerated can remain on the table for a maximum of two hours in 25-30-degree summer heat. "Different products requiring cold storage have different durability. To keep things simple, in warm weather you should follow the two-hour rule for all cold foods. In normal 20-degree room temperature, the four-hour rule applies," said Flink.

In warm environments, bacteria begin to multiply rapidly, and this can cause food poisoning in people, accompanied by diarrhoea and vomiting.

Mould and other risks

In addition to bacteria, attention should be paid to mould. Unlike mould itself, mould toxins or mycotoxins are not visible to the naked eye. Some mould fungi can produce substances that damage the liver and kidneys and, with long-term consumption, may promote cancer development. Although people rarely become acutely ill from it, long-term consumption of mould toxins poses a health risk.

Practical advice

To ensure food safety, it is advisable to serve food in smaller portions and, if necessary, bring additional portions out from the fridge. Good hand hygiene and the use of clean utensils are also important to prevent harmful microbes from spreading in food. The refrigerator should be set to around four degrees, as at this temperature bacteria barely multiply and food keeps much longer.