US Foodborne Illness Cases Climb in Summer as 40-140F Danger Zone Fuels Bacterial Growth
Updated
Updated · BuzzFeed · Jun 1
US Foodborne Illness Cases Climb in Summer as 40-140F Danger Zone Fuels Bacterial Growth
4 articles · Updated · BuzzFeed · Jun 1
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 40 and 140 degrees Fahrenheit speed growth of E. coli, salmonella and campylobacter, while picnics and barbecues often mean less refrigeration, handwashing and separation of raw meat from other foods.
Symptoms can start in 2-10 hours and up to 96 hours for many bacterial or viral infections, typically causing nausea, vomiting, stomach pain and diarrhea; parasitic infections can take 1-2 weeks to appear.
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 said prevention hinges on 20-second handwashing, washing produce, cooking meats thoroughly, keeping foods out of the danger zone, and reporting suspected illness to local health authorities in case of a wider outbreak.
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