The red month is the time of year when the food becomes extra sensitive and bacteria thrive extra well during hot and humid summer days.
That is why it is extra important to keep hot food hot and cold food cold, says Marie-Louise Danielsson-Tham, professor of Food Hygiene.
- From the time you take the milk from the milk cooler in the store until you get home, the temperature must never exceed plus 8 degrees.
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