Environmental Health: Food safety in Summer

Foodborne illnesses increase in the summer. But why? First, there are the natural causes. Bacteria are present throughout the environment in soil, air, water, and in the bodies of people and animals. These bacteria grow faster in the warm summer months. Most foodborne bacteria grow fastest at temperatures from 90°F to 110°F or 32.5°C to 44°C. Bacteria also need moisture to flourish, and summer weather is often hot and humid.

*The above fact sheets were prepared using information from The Canadian Food Inspection Agency.

Given the right circumstances, harmful bacteria on food can multiply quickly to large numbers. When this happens, someone eating the contaminated food can get sick.

Second, human causes of foodborne illnesses also increase in summer time. In summer time outdoor activities increase. More people are cooking outside at picnics, barbeques, and on camping trips. The facilities such as handwashing facilities, toilets, food preparation areas, refrigeration are usually not available.

To avoid a foodborne illness follow these four simple steps to safer food in the summer time:

Chill food promptly
Clean your hands and kitchen surfaces often
Separate, don't cross-contaminate
Cook food thoroughly