Foodborne Illness Peaks in Summer -- Why?
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United States Department of Agriculture Food Safety and Inspection Service FoodFood Safety Safety Information Facts USDA Photo Foodborne Illness Peaks in Summer - Why? ear after year, we hear and read the same advice: Handle food carefully in the summer because foodborne Yillness -- also known as “food poisoning” -- is more prevalent in warmer weather. Do foodborne illnesses increase during the summer months? If so, why? Yes, foodborne illnesses do increase during the summer, Clean: Wash Hands and Surfaces Often. and the answer appears to be twofold. First, there are the natural causes. Bacteria are present throughout the Unwashed hands are a prime cause of foodborne illness. environment in soil, air, water, and in the bodies of • Wash your hands with warm, soapy water people and animals. These microorganisms grow faster before handling food and after using the in the warm summer months. Most foodborne bacteria bathroom, changing diapers, and handling pets. grow fastest at temperatures from 90 to 110 °F. • When eating away from home, find out if there’s Bacteria also need moisture to flourish, and summer a source of potable (safe drinking) water. If not, weather is often hot and humid. bring water for preparation and cleaning. Or pack clean, wet, disposable washcloths or moist Given the right circumstances, harmful bacteria can towelettes and paper towels for cleaning hands quickly multiply on food to large numbers. When this and surfaces. happens, someone eating the food can get sick. Outside activities increase. More people are cooking Separate: Don’t Cross-Contaminate. outside at picnics, barbecues, and on camping trips. The safety controls that a kitchen provides -- thermostat- Cross-contamination during preparation, grilling, and controlled cooking, refrigeration, and washing facilities serving food is a prime cause of foodborne illness. -- are usually not available. • When packing the cooler chest for an outing, wrap raw meats securely; avoid raw meat juices Fortunately, people seldom get sick from contaminated from coming in contact with ready-to-eat food. food because most people have a healthy immune • Wash plates, utensils, and cutting boards that system that protects them not only from harmful held the raw meat or poultry before using again bacteria on food, but from other harmful organisms for cooked food. in the environment. At the same time, FSIS, other government agencies, and food producers go to Cook: Cook to Proper Temperatures. great lengths to keep food safe. And, of course, consumers can protect themselves at home with proper Food safety experts agree that food is safely cooked refrigeration and thorough cooking of perishable food. when it is heated for a long enough time and at a high enough temperature to kill harmful bacteria that cause We know foodborne illness increases in warm weather. foodborne illness. We also know that consumers can Fight BAC!® by • Take your thermometer along. Meat and following these four simple steps to safer food in the poultry cooked on a grill often browns very summertime. fast on the outside, so be sure that meats are cooked thoroughly. Check them with a food thermometer. The Food Safety and Inspection Service (FSIS) is the public health agency USDA Meat & Poultry Hotline in the U.S. Department of Agriculture responsible for ensuring that the na- tion’s commercial supply of meat, poultry, and egg products is safe, whole- 1-888-MPHotline some, and correctly labeled and packaged. (1-888-674-6854) Foodborne Illness Peaks in Summer -- Why? • Cook all raw beef, pork, lamb and veal steaks, • Consider packing canned beverages in one chops, and roasts to a minimum internal cooler and perishable food in another cooler temperature of 145°F as measured with a because the beverage cooler will probably be food thermometer before removing meat from opened frequently. the heat source. For safety and quality, allow • Keep the cooler in the coolest part of the car, meat to rest for at least three minutes before and place in the shade or shelter, out of the carving or consuming. For reasons of personal sun, whenever possible. preference, consumers may choose to cook • Preserve the cold temperature of the cooler by meat to higher temperatures. replenishing the ice as soon as it starts melting. • Cook all raw ground beef, pork, lamb, and • If a cooler chest is not an option, consider veal to an internal temperature of 160°F as taking fruits, vegetables, hard cheeses, canned measured with a food thermometer. or dried meats, dried cereal, bread, peanut • Cook all poultry to a safe minimum internal butter, crackers, and a bottle of refreshing temperature of 165°F as measured with a food beverage. thermometer. • Take-out food: If you don’t plan to eat take-out • Cook meat and poultry completely at the picnic food within 2 hours of purchase, plan ahead site. Partial cooking of food ahead of time and chill the food in your refrigerator before allows bacteria to survive and multiply to the packing for your outing. point that subsequent cooking cannot destroy them. Leftovers? Chill: Refrigerate Promptly. Food left out of refrigeration for more than 2 hours may not be safe to eat. Above 90 °F, food should not be left Holding food at an unsafe temperature is a prime cause out over 1 hour. Play it safe; put leftover perishables of foodborne illness. Keep cold food cold! back on ice once you finish eating so they do not spoil • Cold refrigerated perishable food like luncheon or become unsafe to eat. meats, cooked meats, chicken, and potato or pasta salads should be kept in an insulated If you have any doubts, throw it out. cooler packed with several inches of ice, ice packs, or containers of frozen water. Food Safety Questions? Call the USDA Meat & Poultry Hotline Ask Karen! If you have a question Monday through Friday from FSIS’ automated response about meat, poultry, or 10 a.m. to 4 p.m. ET system can provide food safety egg products, call (English or Spanish). information the USDA Meat and Recorded food safety 24/7 and a Poultry Hotline messages are avail- live chat toll free at able 24 hours a day. during 1-888-MPHotline Check out the Hotline (1-888-674-6854) FSIS Web site at hours. The hotline is open year-round www.fsis.usda.gov. AskKaren.gov Send E-mail questions to [email protected]. PregunteleaKaren.gov FSIS encourages the reprint and distribution of this publication for food safety The USDA is an equal opportunity education purposes. However, USDA symbols or logos may not be used separately to provider and employer. imply endorsement of a commercial product or service. Revised May 2011.