04.12.2025 13:21
With the rising food inflation, some businesses resorting to cost-cutting tricks and lacking hygiene have led to an increase in the number of visits to hospital emergency services. Experts warn citizens about the staff handling money with the same hand that touches food and the sauces left at room temperature, stating that suspicious situations should be reported to the Alo 174 Food Line.
The "Imitation and Adulteration" lists published by the Ministry of Agriculture and Forestry remain a hot topic, while the number of people seeking hospital treatment for food poisoning is on the rise. According to food safety experts, the underlying cause of the recent increase in cases is the "cost pressure" on businesses.
Fraudulent Products and Hygiene Deficiencies
Some businesses, aiming to reduce costs due to high inflation, are mixing offal, soy, or poultry meat instead of red meat and masking expired products with spices, which threatens public health. Reducing staff numbers due to cost-cutting also brings about hygiene deficiencies. Experts emphasize that the risk is higher in businesses with low customer circulation and those far from inspections.
The Hidden Danger on the Table: Open Sauces
Food engineers emphasize that while consumers are generally concerned about spoiled meat, the real dangers are "breaks in the cold chain" and "cross-contamination." Especially in döner and fast-food stalls, mayonnaise, ketchup, and open sauces left at room temperature for hours on the table create a breeding ground for bacteria. These sauces, consumed with risky products like chicken döner, play a significant role in poisoning cases.
Things to Consider for Safe Food Consumption
Experts list 5 basic rules to follow when eating out:
Money and Food Contact: If the chef preparing the order handles money with the same hand and touches food without washing their hands, this is the most common way for germs to spread.
Importance of Circulation: In places with a very wide menu but few customers, it is difficult for products to remain fresh. Crowded places with high circulation should be preferred.
Preference for Chunky Meat: Minced meat is the most susceptible to fraud. In unreliable places, visible chunks of meat should be preferred instead of meatballs, and it should be ensured that chicken products are fully cooked.
Heat Control: Hot meals in buffets should be kept under constant heating, while cold appetizers should be stored in the refrigerator. A warm environment accelerates bacterial growth.
Price Balance: Meat dishes sold significantly below the market average should be viewed with suspicion.
In Case of Suspicion, Call 174
Consumers should report to the Alo 174 Food Line if they find hygiene conditions inadequate or suspect the food they have eaten, as this is important for the functioning of inspection mechanisms and public health.