Overview
- A strong late‑June heatwave prompted consolidated guidance from Verbraucherzentrale, the Bundeszentrum für Ernährung and nutrition experts on Thursday to slow microbial growth and curb food waste.
- Officials said an unbroken cold chain is essential for meat, fish and dairy and advised using cooler bags with ice packs because car interiors can exceed 40°C and after‑the‑fact cooling does not reliably make spoiled food safe.
- Practical, item‑specific rules were issued: chill berries, apples, cherries, plums and peaches when temps reach about 30°C, avoid refrigerating many tropical fruits, and store tomatoes, cucumbers and peppers in a cool cellar (12–16°C) or buy smaller amounts.
- For bread and baked goods the BZfE recommends freezing sliced bread rather than long fridge storage because refrigeration prevents mold but dries bread; similarly, grill and picnic foods should be kept in coolers and meat cooked to at least 70°C core temperature.
- Households are urged to plan portions, buy smaller quantities and use freezing to limit spoilage, a shift that aims to reduce both heat‑driven foodborne illness and a rise in summer food waste.