Food Poisoning Cases on the Rise: Expert Issues Critical Warnings

The noticeable increase in food poisoning cases in Türkiye has brought hygiene practices during both production and consumption stages back into focus. Drawing attention to the risks behind the rising cases, Food Engineer Asst. Prof. Eda Şensu Demir provided important statements on the issue. Evaluating the recent surge in food poisoning incidents frequently discussed by the public, Asst. Prof. Eda Şensu Demir — Food Engineer and Head of the Food Technology Program at Istanbul Gelisim Vocational School — emphasized that both structural and individual mistakes lie at the root of the increase.

“The most important cause of rising cases is lack of hygiene”

Regarding the reasons behind the rise in food poisoning, Asst. Prof. Şensu Demir said:
“Lack of hygiene, improper food storage conditions, and shortcomings in inspections are the main causes of the increase in cases. Especially when foods are kept for long periods in the ‘Danger Zone’ between 5°C and 63°C, bacteria multiply rapidly and reach dangerous levels in a short time.”
Highlighting the risks caused by cold chain breaks and improper cooking practices, she added, “If the internal temperature of high-risk foods such as meat, poultry, and seafood does not reach at least 75°C, pathogenic microorganisms can survive. This is among the most critical triggers of food poisoning cases.”

“Street food sold openly poses serious risks”

Asst. Prof. Şensu Demir stated that especially during summer months, street foods sold in uncontrolled environments pose greater risks:
“In products like chicken döner, the internal temperature may not reach a safe level due to high production volume, and mayonnaise-based side dishes or sauces left out for hours create ideal conditions for pathogen growth.”
Touching on shellfish, she said:
“If products like stuffed mussels are collected from polluted waters or not stored under proper cold-chain conditions, they carry not only bacterial risks but also heavy metal risks.”
She also drew attention to high-starch foods:
“When products like rice or baked potatoes are kept in the danger temperature range, bacteria such as Bacillus cereus, which produce heat-resistant toxins, can multiply rapidly. These toxins can cause severe poisoning.”

“Even simple mistakes at home can lead to poisoning”

Asst. Prof. Şensu Demir noted that mistakes made by consumers at home can be just as risky as those made in food establishments:
“Leaving cooked meals at room temperature for more than two hours, thawing frozen foods on the counter, cooling leftovers too slowly, and allowing raw meat juices to come into contact with other foods in the refrigerator are among the most common mistakes.”
She added:
“Ignoring swollen or damaged packages, consuming foods sold openly under uncertain hygiene conditions, and assuming poultry is cooked without checking its internal temperature all invite food poisoning.”

“HACCP is indispensable in food establishments”

Addressing critical points in restaurants and cafeterias, Asst. Prof. Şensu Demir stated:
“Food safety is built on the HACCP system. Every step—from raw material acceptance and verification of cooking temperatures to rapid cooling and hot-holding procedures—must be documented.”
Emphasizing the importance of proper cooking, she added:
“For products like meat, poultry, and ground meat, the core temperature must exceed 75°C. If foods are to be served hot, they must be kept above 65°C. Anything below these limits increases microbial risk.”

“Food can spoil before its expiration date; this is completely true”

Correcting misconceptions about expiration dates, Asst. Prof. Demir explained:
“Shelf life is only valid under ideal storage conditions. When the cold chain is broken, a product can become dangerous within hours even if its expiration date is days away. Once a package is opened, the protective barrier is removed, so dairy products should be consumed within 3–7 days.”
Regarding swollen packages, she warned:
“Swelling indicates microbial activity or toxin formation. Consuming such a product may lead to severe consequences such as botulism.”

“Hygiene is more fragile in small businesses”

Noting that hygiene standards are more likely to be neglected in small-scale establishments, Asst. Prof. Şensu Demir stated:
“Limited space makes it difficult to separate raw and cooked foods. Inadequate ventilation, improper refrigeration, staff turnover, and lack of hygiene training place small businesses in the high-risk category.”

“If symptoms appear, medical attention should be sought without delay”

Emphasizing the importance of taking correct steps when food poisoning is suspected, Asst. Prof. Şensu Demir said:
“The priority is to ensure that the patient quickly goes to a healthcare facility. At the same time, the suspected food sample should be isolated, recorded with its packaging information, and sent to a laboratory for analysis.”

“Access to safe food is a three-pillar responsibility”

Asst. Prof. Eda Şensu Demir concluded by stating that the system enabling safe food relies on three main stakeholders:

“Individuals must follow rules of cleanliness, separation, cooking, and cooling at home. Producers must implement HACCP fully and strengthen traceability systems. The government must increase risk-based inspections and urgently expand the employment of food engineers.”
Experts emphasize that reducing the rising food poisoning cases in Türkiye requires collective sensitivity not only in inspection processes but also during production, food service, and consumption. Increasing awareness of food safety, spreading proper practices, and implementing effective inspection models stand out as the most powerful ways to protect public health.