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| source : uchealth.org |
I don’t know about you, but summer is my favorite season to be outdoors, beach picnics, backyard barbecues, fresh fruit everywhere. But here’s something I learned recently (the hard way): summer is also peak season for foodborne illnesses.
Yes, that innocent-looking potato salad or undercooked burger at your cousin’s cookout might just send you running to the bathroom, or worse, the ER.
So I did what I always do when something feels concerning: I fell down a research rabbit hole. I wanted to understand what’s really going on with these foodborne outbreaks, and how we can actually protect ourselves without becoming paranoid food police.
Here’s what I found, plus advice from top experts, including Dr. Leana Wen, an emergency physician and former health commissioner of Baltimore who really knows her stuff about food safety.
Why Are Foodborne Illnesses Worse in Summer?
Let’s start with the big picture: bacteria love warmth. Summer’s higher temps create the perfect environment for harmful pathogens like salmonella, E. coli, and campylobacter to multiply, especially when food is sitting out too long at your barbecue or beach gathering.
But that’s not all.
People also tend to eat outdoors more, prep food in less-than-sterile environments (hello, picnic tables and beach towels), and forget about key basics like refrigeration or using separate utensils for raw meats.
And with recent recalls on everything from cucumbers to ground beef to over a million cartons of eggs? Yeah, it’s time we all got a little more serious about summer food safety.
The Nasty Culprits You Should Know
Let me break down the two big names you’ve probably heard in the news:
Salmonella
This bad guy usually comes from undercooked eggs, poultry, and meat, but it can also live in raw produce and unpasteurized milk. The current outbreak tied to a California egg distributor has already hospitalized over 20 people.
Most cases cause stomach cramps, diarrhea, and vomiting, but in vulnerable groups (think babies, older adults, or people with weakened immune systems), it can become serious and even life-threatening.
Hydration is key here. Most folks will recover without antibiotics, but you should see a doctor if you can’t keep fluids down or symptoms get worse.
E. coli O157:H7
This one is even scarier. A strain of E. coli found in undercooked ground beef, unwashed veggies, and contaminated water, can cause bloody diarrhea and potentially deadly complications like hemolytic uremic syndrome (HUS), which can lead to kidney failure.
If that made you double-check your burger temperature last weekend, good.
And here’s the kicker: antibiotics can actually make this one worse, so always consult your doctor if symptoms strike.
So, What Can You
Actually
Do to Stay Safe?
Here’s your summer cheat sheet, research-based and field-tested by many a cautious cook (including me).
1. Watch the Time
Don’t let food sit out longer than 2 hours.
If it’s hotter than 90°F (32°C), that limit drops to 1 hour.
When in doubt? Toss it out.
2. Separate Raw and Cooked Foods
Cross-contamination is sneaky. Don’t reuse plates or tongs that touched raw meat. Trust me, one slip can ruin your entire week.
3. Cook Meats Thoroughly
Use a meat thermometer!
Chicken: 165°F (74°C)
Ground beef: 160°F (71°C)
Fish: 145°F (63°C)
Eyeballing it isn’t enough.
4. Stay on Top of Recalls
Follow food safety alerts from the FDA, USDA, or your local health department. If a product you bought gets recalled, don’t risk it.
5. Wash Everything
That includes:
Hands (20 seconds, soap and water)
Produce (yes, even if you’re peeling it)
Cutting boards and countertops
And please don’t let anyone who’s been vomiting or has diarrhea prep your food. Sounds obvious, but… you’d be surprised.
Final Thoughts (and Why This Really Matters)
Here’s the thing: I used to think food poisoning was just an uncomfortable 24-hour bug. But after hearing how easily people, especially kids and older adults, can land in the hospital, it really changed how I approach meals during summer.
And no, this doesn’t mean you have to become a germ-obsessed grill master.
But a little more care, like checking meat temps, tossing out that warm pasta salad, or washing your berries, goes a long way.
Because nothing ruins a summer faster than a stomach bug you could’ve avoided.