Every year, July 23 marks the beginning of the so-called ‘rötmånad’, a period during which warm and humid climatic conditions can lead to food spoilage and environmental changes. During this time, people are advised to be particularly careful with the preservation of perishable foods, as humidity and heat can accelerate their decomposition. Traditionally, this period has been considered critical since ancient times, when the lack of refrigeration technologies increased the risk of foodborne illnesses. Experts recommend keeping foods well refrigerated and observing strict hygiene standards to minimize risks during this unusual month of the year. With the right measures, it is possible to face the rötmånad without significant issues. For more information on how to prepare for this time, see the full article at the following link.
Source: mitti.se