Summer might be primetime for outdoor gatherings full of delicious delicacies, but it’s also when you’re more likely to end up with an unwanted side dish of food poisoning.
About 48 million people in the United States get a foodborne illness every year, per the Centers for Disease Control and Prevention. And when summer rolls around, infections resulting from Salmonella, Listeria, and many of the other pathogens commonly responsible for food contamination hit their peak, according to data from the U.S. Foodborne Diseases Active Surveillance Network, or FoodNet.
In fact, foodborne illnesses are 10 times more common from July through September than in winter months, Julie Parsonnet, MD, George DeForest Barnett professor of medicine and professor of epidemiology and medicine at Stanford University, told Health.
So why does food become riskier to eat in the summer—and more importantly, how can you protect yourself? Here’s what you need to know.
Foodborne illness can occur when you eat food contaminated with bacteria or other pathogens, leading to symptoms like nausea and diarrhea that can range in severity.
Some bacteria tend to be more problematic in the summer because they thrive in warm temperatures, Bryan Quoc Le, PhD, a food science consultant, told Health. Heat helps them multiply, and the extra moisture that’s more common in the summer can give them an added boost.
Not only that, but how we prepare food often becomes riskier during the summer as more people move outdoors to eat and socialize. This further increases the chances of exposure to dangerous germs.
The good news is that you can still enjoy the perks of the warmer months and stay safe. “There are many things that we can control to prevent foodborne illness, and we just need to be more diligent and attentive during summertime activities,” Quoc Le said.
Here are some common summertime cooking mistakes—and what to do instead.
Not Fully Cooking Food
The problem: Everyone loves a good summer barbecue, but grilled foods are often not adequately cooked, explained Parsonnet. “The outside may be seared, but the inside may be raw or undercooked, leading to a higher likelihood of disease,” she added.
The fix: To prevent foodborne illness, cook food to a safe internal temperature, which can vary depending on the item (the United States Department of Agriculture has a handy chart). When cooking on the grill, you can use a food thermometer to measure the internal temperature of meat or chicken.
Keeping Food in “the Danger Zone”
The problem: In the summer, keeping food outdoors at events like picnics and barbecues makes it more difficult to ensure that food is adequately heated, Janet Buffer, MPH, senior institute manager of the Institute for Food Safety and Nutrition Security at The George Washington University Milken Institute School of Public Health, told Health. But bacteria in food that’s between 40 and 140°F—which the USDA calls “the Danger Zone”—multiply rapidly.
The fix: To keep food out of the danger zone, the USDA says to “keep cold food cold and hot food hot.” You can keep cooked meats hot by setting them to the side of the grill rack or putting them in a warm oven or on a warming tray. On the flip side, keep cold foods like fruits, vegetables, and cheese chilled in a refrigerator or ice chest until they’re served, then put dishes in bowls of ice if you’re hosting buffet-style. A rule of thumb? Trash any food left out for more than an hour when it’s at least 90°F outside.
Being More Lax About Hygiene
The problem: We’re more likely to eat outdoors in summer, which means we’re also less apt to take proper sanitary measures, according to Parsonnet. Outdoor surfaces might not be cleaned as regularly as kitchen surfaces, creating opportunities for cross-contamination (think: leaving raw meat on a chopping board and then placing veggies on it), she said.
You’re also more likely to neglect personal hygiene in outdoor group gatherings, Quoc Le added. “So, the E. coli on the raw burger patty may end up on the tomato slices through many different ways, such as the lack of handwashing because a sink is unavailable or by sharing utensils and paper plates,” he said.
The fix: Thoroughly wash and rinse all utensils, cutting boards, and equipment, especially after contact with raw meats and poultry, advised Buffer. The same goes for your hands (the USDA recommends washing for at least 20 seconds using soap and water or using hand sanitizer or towelettes with at least 60% alcohol if running water is not available).
To prevent cross-contamination, keep raw and ready-to-eat foods separate, said Buffer. Store them separately in the fridge, with ready-to-eat foods on top, and always keep them covered while refrigerating. When cooking, have a dedicated cutting board for raw meat and poultry.
Even if you take precautions, you can’t always avoid food poisoning. Some of the most common symptoms of foodborne illness are:
- Diarrhea
- Stomach cramps
- Nausea
- Vomiting
- Fever
Symptoms can last anywhere from a few hours to a few days, per the CDC. While people generally have mild symptoms, certain groups are more at risk of severe illness, including:
- Those over 65 years old
- Children under age 5
- Those with weakened immune systems
- People who are pregnant
If you know or think you have a 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 clear broth, Parsonnet said.
Seek medical attention if you can’t hold down fluids due to vomiting, are light-headed or dizzy, aren’t urinating, have a high fever, or are still sick after two to three days, she added.
