U.S. Food Poisoning Cases Spike in Summer as 40-140F Danger Zone Fuels Bacterial Growth
Updated
Updated · HuffPost · May 28
U.S. Food Poisoning Cases Spike in Summer as 40-140F Danger Zone Fuels Bacterial Growth
4 articles · Updated · HuffPost · May 28
Millions of Americans get foodborne illnesses each year, and cases rise sharply in summer as heat and outdoor eating create better conditions for contamination.
Temperatures between 40F and 140F speed the growth of bacteria such as E. coli, salmonella and campylobacter, while picnics and barbecues often mean less refrigeration, handwashing and clean prep space.
Symptoms can start in 2-10 hours for some bacterial or viral infections, though others take up to 96 hours or even 1-2 weeks; common signs include nausea, vomiting, stomach pain and diarrhea.
High fever, bloody diarrhea or vomit, inability to keep liquids down and severe dehydration warrant urgent care, especially for infants, older adults and immunocompromised people.
Doctors say prevention hinges on 20-second handwashing, separating raw meat, washing produce, cooking meats thoroughly and reporting suspected foodborne illness to local health authorities in case of a wider outbreak.
As food poisoning surges, is our food supply chain prepared for the challenges of increasingly hot summers?
After the recent raw cheese recall, are unpasteurized dairy products facing stricter federal safety rules?