Food Safety Remains a Major Concern for Tunisian Consumers Ahead of Ramadan
As the holy month of Ramadan approaches, food safety remains a significant concern for Tunisian consumers. Dr. Rana Ghiloufi, a specialist in food safety and quality and head of the food technology laboratory at the National Zouhair Kallel Institute of Nutrition and Food Technology, emphasized the importance of following simple yet crucial rules to avoid food poisoning.
In an interview with the Tunisian Agency (TAP), Dr. Ghiloufi stressed that meat purchased must be cooked or refrigerated within 15 minutes of acquisition. According to her, exceeding this time frame exposes the meat to bacterial contamination, making it hazardous to human health.
The specialist also recommended separating bags containing meat or other sensitive products like cheese from the rest of the purchases to prevent the transmission of bacteria to other foods.
Regarding seafood products, Dr. Ghiloufi warned against storing fish and seafood without prior cleaning and without quickly eliminating waste. She highlighted that these practices promote the rapid spread of dangerous bacteria, which can cause severe illnesses.
These recommendations remind us that food safety relies on simple yet essential gestures: rapid refrigeration, separation of sensitive foods, and strict hygiene, especially during Ramadan when the consumption of meat and seafood increases significantly.
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