Dubai/Abu Dhabi: Food safety should always be a priority for residents, and with Ramadan occurring in the middle of the summer, authorities are urging observers to take extra care when preparing their meals during the day.

“There is always a risk of cross-contamination when people cook, but as the time to prepare their food is shorter during Ramadan, the chance of cross-contamination increases,” said Bashir Yousuf, food safety expert at Dubai Municipality.

Yousuf explained that cooked and uncooked food should be separated at all times, and that caution should be taken when transporting food.

“During Ramadan, it is common for people to deliver food to neighbours, mosques and charity organisations. The most common problem we found is that residents cook the meals in the morning and deliver them in open trucks, and food can then easily be contaminated,” he said.

To minimise bacterial growth, it is vital to store food at a controlled temperature and to keep the length of time from when food is cooked to iftar at a minimum.

“The longer you leave food out, the more chance you have of bacteria growing. Hot food left at room temperature can be eaten without any risk four hours after it is cooked while cold food can be eaten two hours after it is prepared,” said Yousuf.

Transportation of food during summer is a risky business because varying temperatures can cause many problems. Inspectors at the Abu Dhabi Food Control Authority (ADFCA) regularly pay special attention to vehicles that transport food to ensure that they maintain the proper temperature and do not expose food to direct sunlight.

“But we expect the same vigilance on the part of the public to guarantee an incident-free Ramadan,” said Mohammad Jalal Al Raisi, Director of Communication and Community Service at ADFCA.

“Our inspectors will keep a watch on all sorts of food outlets to ensure that they always follow hygiene and storage rules,” he said. Food outlets have to maintain required temperature in freezers and refrigerators, taking the summer heat into consideration.

Consumers can also keep a watch on the market and notify the authority if they find any violations.

“After shopping, you have to also read the food label, find the required temperature of each food product and store it accordingly,’ he said.

Another aspect of awareness is encouraging the community to report such violations to the authority. Residents can call Abu Dhabi Government’s toll-free number 800555.

The responsibility of handling food safely also extends to each family in their home. Ways of cooking and safely storing food at home is critical to keeping healthy during Ramadan, said food experts.

Dr Rakesh Kumar, a specialist physician at Aster Clinic in Tecom, told Gulf News that groceries such as fresh fruits and vegetables should be consumed within three days. “Dry vegetables can be stored for a little longer. However, green vegetables should be quickly consumed.”

Along with purchasing fresh ingredients for cooking, Dr Kumar pointed out that food should not be left at room temperature for longer than four hours. “Foods that need to be refrigerated should be kept in temperatures between four and eight degrees Celsius, while foods kept in the freezer should be frozen at a temperature of zero degrees,” he explained.

Defrosting food should also be carried out carefully. Dr Kumar explained that it is easier for bacteria to grow in foods that are kept in temperatures between four and 60 degrees. “When food is defrosted, it should be immediately cooked within an hour — the food should be kept either hot or cold otherwise it allows bacteria to grow,” he said.

Sumeet Garg, Head Chef at Balance Café, explained that the body is especially vulnerable during Ramadan because fasting can impact immunity. He pointed out that using fresh ingredients when making home-cooked food is ideal for consumption during Ramadan.

“Cooking methods such as baking, roasting or braising can be employed instead of frying,” he said. Urging people to avoid cooking large quantities of food, Garg pointed out that well-stored leftovers can be consumed within 24 hours.