Yup, you read that right. Time for getting sick. We tend to think of sickness with winter, but one type of sickness—foodborne illness (a.k.a. food poisoning)—is much more prevalent in the summer.

Why summer?
Foodborne illnesses increase in the summer for two reasons:

• Bacterial causes. Bacteria in the environment (air, water, soil) and in bodies (human, animal) grow faster in warm temperatures and moist climates. Harmful bacteria on food can quickly spread.

• Human behaviors. People are cooking and preparing food outside more often in the summer. Picnics, camping trips, barbeques—such ventures are fun, but they come without that sinks, refrigerators, and regulated ovens that help make food preparation more sanitary.

How can you prevent it?
By following four steps, you can help to keep yourself and your family safe from foodborne illness this summer. The following recommendations are adapted from Keep Kids Healthy.

• Keep clean. Keep your hands clean, and keep your food preparation surfaces clean. Wash your hands after you use the bathroom, change a diaper, or handle pets. Always wash your hands before preparing food. If no water is available, use disposable washcloths, wet wipes, and such.

• Keep meat separate. Pack raw meat away from other foods in the cooler, wrapping it so that the juices stay contained. Wash any kitchen tools (cutting board, knife, plate) that come in contact with raw meat before using them again.

• Keep cooking. Do not partially cook food in advance; this can allow bacteria to begin to multiply. Also, make sure you cook it for long enough at a high enough temperature to kill harmful bacteria. Use a meat thermometer to check the temperature. Check the Keep Kids Healthy website for recommended cooking temperatures.

• Keep cool. Keep perishable refrigerated food (pasta salad, potato salad, luncheon meats, etc.) in an insulated cooler packed with ice or cold packs. When possible, pack beverages in a separate cooler, to reduce the number of times the “food cooler” is opened. If a cooler is impractical for your outing, pack foods that do not require chilling. Defrost meat or poultry in the fridge, never on the countertop.

• Keep hot. If you’re serving hot foods, be sure to keep them hot. Wrap them well, place them in an insulated container, and serve them as soon as possible.

• Keep safe. Remember that food kept out on the table for more than 2 hours may not be safe to eat. If the temperature is 90º F or higher, don’t leave it out for more than 1 hour. Return leftovers to the cooler as soon as possible. This goes for condiments like mayo and dressings, too. When in doubt, throw it out.

In the summertime, food and fun go hand-in-hand. If you take care to follow these tips—you should feel pretty sure that your food and fun won’t be followed by food poisoning.

For more information see The Children’s Hospital of Philadelphia, John Muir Health, and The American Academy of Pediatrics (reprinted by Medem).