Summer is the perfect season for outdoor meals and festive gatherings, but it also brings a higher risk of food poisoning. Each year, approximately 48 million people in the U.S. suffer from foodborne illnesses. During the summer months, infections caused by bacteria like Salmonella and Listeria tend to peak, making food safety more important than ever.
According to the U.S. Foodborne Diseases Active Surveillance Network (FoodNet), foodborne illnesses are about 10 times more likely from July to September compared to the winter months.
Ideal conditions for dangerous pathogens
why bacteria thrive in summer
Food poisoning occurs when contaminated food is consumed, leading to symptoms like nausea, vomiting, and diarrhea. Many harmful bacteria flourish in warm, moist conditions—exactly what summer provides. The heat accelerates bacterial growth, and higher humidity levels contribute to an environment where pathogens multiply quickly.
Risky cooking habits become more common
why summer habits increase risk
With more people cooking and eating outdoors, the risk of food contamination rises. Barbecues and picnics often involve less-controlled cooking environments, increasing the chance of undercooked food or improper storage.
The good news is that foodborne illness is preventable with the right precautions. Being more mindful of food safety can help you enjoy summer without worry.
Not fully cooking food
the problem
Grilled food is a summer favorite, but it’s easy to sear the outside while leaving the inside undercooked. This can result in bacteria like Salmonella or E. coli surviving inside meat or poultry.
the fix
Use a food thermometer to check internal temperatures. Refer to the USDA’s temperature chart to ensure your food is cooked thoroughly. For example, poultry should reach 165°F (73.9°C), and beef at least 145°F (62.8°C).
Keeping food in “the danger zone”
the problem
When food is kept outdoors between 40°F and 140°F—the range known as “the Danger Zone”—bacteria can grow rapidly. This is especially risky during events like picnics or BBQs where food may sit out too long.
the fix
Keep hot foods hot and cold foods cold. Maintain cooked items at safe temperatures using warming trays or by placing them on the side of the grill. Cold dishes should stay refrigerated or stored in ice chests. If food is left out for more than an hour in 90°F weather, it’s safest to throw it away.
Being more lax about hygiene
the problem
Outdoor dining often leads to lapses in hygiene. Surfaces may not be sanitized, and utensils may be shared or reused without cleaning. Lack of access to sinks can result in poor hand hygiene, making cross-contamination more likely.
the fix
Clean all tools and surfaces thoroughly, especially after handling raw meat. Wash your hands for at least 20 seconds using soap and water, or use hand sanitizer with 60% alcohol if soap isn’t available. Keep raw foods separate from ready-to-eat items during storage and preparation. Use separate cutting boards and containers to avoid contamination.
Symptoms and treatment
common symptoms
Even with precautions, food poisoning can still happen. Common symptoms include:
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Diarrhea
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Stomach cramps
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Nausea
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Vomiting
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Fever
who’s most at risk
While many people recover quickly, some individuals face a higher risk of severe illness:
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Adults over 65
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Children under 5
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People with weakened immune systems
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Pregnant individuals
how to treat it
Hydration is key. Drink plenty of fluids that replenish both water and electrolytes—such as clear broth or diluted fruit juices. Seek medical attention if you can’t keep fluids down, experience dizziness, don’t urinate, have a high fever, or continue feeling unwell after two to three days.
A quick review
Summer increases the risk of food poisoning due to ideal conditions for bacteria and more outdoor food handling. But you can reduce your chances of getting sick by cooking foods thoroughly, keeping them at safe temperatures, and maintaining good hygiene. Stay alert and safe while enjoying all that summer has to offer.
