When are foodborne illnesses most common?
Foodborne illnesses increase during the summer months. The reason why appears to be twofold. First, the microorganisms that can cause foodborne illnesses grow faster in the warm summer months. Second, more people are cooking outside at picnics, barbecues and on camping trips, and the safety controls that a kitchen provides – thermostat-controlled cooking, refrigeration and washing facilities – are usually not available. If you are cooking outdoors, be sure to keep cold foods cold and hot foods hot by using an insulated cooler. Cold foods should be kept at 40°F or below, while hot foods should be kept at 140°F or above. This will help minimize bacterial growth.
