Food poisoning illnesses are already pesky enough in the cold weather, but what happens when the bacteria that causes these illnesses are exposed to warmer temperatures? Well, since bacteria tends to thrive in a warmer, more humid environment, food poisoning illnesses tend to become more common during the summer time. This also means that it is important for consumers to clean and store their products properly in order to prevent both bacterial contamination and the spread of these harmful pathogens. Rules such as always washing hands, or rinsing off fruits and vegetables before consumption, become that much more vital to a person’s safety and health in the summer.
Although true commitment to there remedial actions is vital, it is also important to realize that some cases of food poisoning illness are simply unavoidable is the summer heat. Even if one follows all the health rules, sometimes that slippery bacteria still manages to make it into the food consumers eat. Leafy greens, earthy-grown vegetables, hard to clean fruits, and tenacious pathogens like Cyclospora and Hepatitis A, can and do “fall through the cracks” at times. Usually this is ok, and here is no need to panic, as most cases of foodborne illnesses aren’t life-threatening.
But even so, it is still important to be able to identify the different symptoms and signs so that if one does become ill, they can contact their health provider before things get serious.
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