Foodborne illnesses are more common during summer due to several factors related to temperature, food handling, and increased outdoor activities:
Higher Temperatures: Warm weather accelerates the growth of bacteria, viruses, and parasites in food. Pathogens like Salmonella and E. coli thrive in temperatures above 40°F (4°C), making it easier for food to become contaminated if not stored properly.
Improper Food Handling: Summer often involves outdoor activities like barbecues and picnics, where food may not be kept at safe temperatures. Leftovers left out in the sun for too long can become breeding grounds for bacteria.
Increased Risk of Contamination: Hot weather increases the risk of cross-contamination, as food might be exposed to dirt, insects, or improper washing during food preparation and storage.
Higher Humidity: Humid conditions can cause food to spoil more quickly, making it easier for bacteria to grow on improperly stored food.
To prevent foodborne illnesses, it’s essential to follow proper food handling, storage, and hygiene practices, especially during the summer months.
