Yes, Food Poisoning Really Is Worse in Summer—Here’s Why

Summer can be in prime time for outdoor gatherings full of delicious specialties, but it is also when you are more likely to end up with an unwanted accompaniment dish food poisoning.

In the United States, around 48 million people have a disease of food origin each year, according to the centers for Disease Control and Prevention. And when summer takes place, the infections resulting from Salmonella,, ListeriaAnd many of the other pathogens generally responsible for food contamination have reached their peak, according to data from the active surveillance network of American food diseases, or Foodnet.

In fact, diseases of food origin are 10 times more common from July to September During the winter months, Julie Parsonnet, MD, George Deforest Barnett professor of medicine and professor of epidemiology and medicine at the University of Stanford, said Health.

So why does food become more risky to eat in summer-and more importantly, how can you protect yourself? Here’s what you need to know.

Diseases of food origin can occur when you eat food contaminated by bacteria or other pathogens, causing symptoms such as nausea and diarrhea that can go in gravity.

Some bacteria tend to be more problematic in summer because they thrive at hot temperatures, Bryan Quoc Le, PhD, consultant in food sciences, said Health. Heat helps them multiply, and additional humidity which is more common in summer can give them an additional boost.

Not only that, but but The way we prepare food often becomes more risky during the summer As more people move outside to eat and socialize. This further increases the chances of exposure to dangerous germs.

The good news is that you can always enjoy the advantages of the hottest months and stay safe. “There are a lot of things we can control to prevent food from food, and we just need to be more diligent and attentive during summer activities,” said Quoc le.

Here are some Cooking errors in common summer– and what to do instead.

No food completely cooking

The problem: Everyone likes a good summer barbecue, but grilled foods are often not appropriately cooked, explained by Parsonnet. “The exterior can be entered, but the interior can be raw or subcuit, leading to a higher probability of illness,” she added.

The corrective: To prevent food from food, cook food at a safe internal temperature, which can vary depending on the article (the United States Department of Agriculture has a practical graph). When cooking on the grill, you can use a food thermometer to measure the internal temperature of the meat or chicken.

Keep food in “the danger zone”

The problem: In summer, the maintenance of food outside during events such as picnics and barbecues makes it more difficult to make sure that food is rightly heated, Janet Buffer, MPH, director of the main institute of the Institute for Food Safety and Nutritional Security of the George Washington University Milken Institute School of Public Health, said Health. But bacteria in food between 40 and 140 ° F – that the USDA calls “the danger zone” – illignment quickly.

The corrective: To keep food out of the danger area, the USDA says “keep cold food cold and hot hot”. You can keep the hot cooked meats by placing them on the side of the grid or putting them in a hot oven or on a warming tray. On the other hand, keep cold foods such as fruits, vegetables and refrigerated cheese in a fridge or chest of ice until they are served, then put dishes in ice bowls if you host a buffet. A basic rule? Throw away any food left aside for more than an hour when it is at least 90 ° F outside.

Be more lax on hygiene

The problem: We are more likely to eat outside in summer, which means that we are also less able to take appropriate health measures, according to Parsonnet. Outdoor surfaces may not be cleaned as regularly as cooking surfaces, creating cross-contamination opportunities (think: leaving raw meat on a breathtaking board, then placing vegetables), she said.

You are also more likely to neglect personal hygiene in outdoor group gatherings, added Quoc le. “So, the E. coli On the raw hamburger, the pancake can be found on tomato slices through many different ways, such as the lack of hand washing because a sink is not available or by sharing utensils and paper plates, “he said.

The corrective: Wash and rinse all the utensils, cutting boards and equipment, in particular after contact with raw meats and poultry, buffer. The same goes for your hands (the USDA recommends washing for at least 20 seconds using soap and water or use of disinfectant or towels with at least 60% alcohol if running water is not available).

To avoid cross contamination, keep the food raw and ready to eat separate, says buffer. Keep them separately in the refrigerator, with foods ready to eat on top, and always keep them covered during refrigeration. During cooking, have a dedicated cutting board for raw meat and poultry.

Even if you take precautions, you cannot always avoid food poisoning. Some of the most common symptoms of food disease are:

• Diarrhea
• Stomach cramps
• Nausea
• Vomiting
• Fever

Symptoms can last from a few hours to a few days, depending on the CDC. While people usually have light symptoms, some groups are more at risk of serious illness, including:

• Those over 65
• Children under the age of 5
• Those with weakened immune systems
• Pregnant people

If you know or think you have food poisoning, the best thing you can do is Stay hydrated By drinking liquids containing both water and electrolytes, such as diluted apple juice or light broth, said Parsonnet.

Look for a doctor If you cannot maintain liquids due to vomiting, whether you are dizzy or dizzy, do not urinate, have a high fever or are still sick after two to three days, she added.