Summer Food Poisoning

Why is food poisoning more common in summer? 

Between the 4th of July and Labor Day, there are plenty of warm weekend days when we can enjoy a summer barbecue or picnic with friends and family. Unfortunately, some of the food we share this way will be undercooked, poorly prepared, or left in the heat too long, and this is why summertime is also the peak season for people to get sick with food poisoning. 

What kinds of foods are most often involved?

You can probably guess the usual suspects: hot dogs; hamburgers; coleslaw; and potato, egg, or chicken salad. But the fact is, any type of food can lead to food poisoning if it’s been poorly handled, cross-contaminated, or simply left out too long in the sun. 

Animals harbor bacteria in their intestines, so undercooked or poorly refrigerated flesh meats like beef, pork, chicken, or fish are especially troublesome. Raw eggs occasionally have Salmonella and other bacteria on the outer shell, and rarely (1 in 30,000 eggs!) there may be even be Salmonella inside the egg itself.  Pasteurized milk and dairy products are safe if they have been kept cold, but any dairy product can become infected with bacteria after a few hours in the open air without refrigeration. The CDC monitors which foods are most likely to cause food poisoning.