Doctors and nutrition experts are urging Moroccans to take extra precautions as the country’s ongoing heatwave increases the risk of food poisoning by creating conditions that allow harmful bacteria to multiply rapidly in food.
The warnings come as temperatures continue to climb across much of Morocco, with health professionals advising people to pay closer attention to food storage, hygiene and safe preparation practices, particularly to protect children, older adults and people with weakened immune systems.
Pediatrician Moulay Said Afif told Hespress that food poisoning cases typically increase during the summer months.
He said foods that require refrigeration, including milk and dairy products, should remain refrigerated and should not be returned to the refrigerator after being left at room temperature for an extended period.
Afif also advised against refrigerating cooked food after it has been reheated or left unrefrigerated for too long.
He said frequent handwashing before meals and after using the bathroom remains one of the simplest and most effective ways to prevent the spread of harmful bacteria.
Fruits and vegetables should also be washed thoroughly before consumption, particularly those eaten with their skin intact, he added.
Afif warned against consuming foods containing mayonnaise or meals left in direct sunlight, noting that high temperatures accelerate bacterial growth.
Infants, particularly those under the age of 2, face a higher risk of food poisoning complications because they become dehydrated more quickly than adults, he said.
He advised parents not to prepare infant formula in advance and leave it unrefrigerated, recommending that each bottle be prepared fresh before feeding.
Afif also encouraged breastfeeding during the summer months, describing it as the safest source of nutrition for infants and a way to reduce the risk of bacterial contamination associated with formula preparation.
Nutrition expert and university professor Asmaa Zrioul said food poisoning generally results from either meals prepared at home or food consumed outside the home.
She said food safety begins with maintaining a clean kitchen, washing hands regularly and using separate cutting boards and utensils for raw meat and vegetables to avoid cross-contamination.
One of the most common mistakes, particularly during hot weather, is leaving cooked food unrefrigerated for more than two hours, Zrioul said.
She also cautioned against refreezing meat or poultry after thawing and advised consumers to avoid expired canned foods or cans that are swollen or damaged because they may harbor dangerous bacteria.
When eating at restaurants, Zrioul recommended choosing establishments that maintain good hygiene standards.
She advised consumers to avoid venues where employees handle money and prepare food without washing their hands or where overall cleanliness appears inadequate.
She also warned against consuming mayonnaise, sauces left on tables for extended periods, sandwiches displayed in direct sunlight or food stored under unsafe conditions.
For families taking meals to beaches or parks, Zrioul recommended using insulated coolers to keep food at safe temperatures.
She also advised purchasing fruits and vegetables from trusted vendors, washing produce thoroughly, avoiding roadside produce when possible and refraining from consuming ice cubes in drinks outside the home because their preparation and storage conditions may be uncertain.
According to Zrioul, the most common symptoms of food poisoning include diarrhea, vomiting, abdominal pain, dizziness and fever, while some cases may also involve skin rashes.
Both experts urged anyone experiencing symptoms of food poisoning to seek medical attention promptly, particularly young children, older adults, pregnant women and people with chronic illnesses, warning that untreated foodborne illnesses can quickly lead to severe dehydration and other serious complications.
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