The risk of foodborne illnesses increases during the summer when temperatures are warmer and people are more likely to be cooking outside at picnics, barbeques, and on camping trips.

Foodborne illnesses increase in the summer for two main reasons. First, summer weather is often hot and humid, and the kinds of bacteria that cause food borne illnesses, such as Salmonella, multiply quickly in warm, moist conditions.

Second, summer brings an increase in outdoor activities. When you cook or eat outside at picnics or on camping trips, you don't always have easy access to the safety features found in kitchens, such as refrigeration and washing facilities.

There are extra steps you can take to minimize the additional risks of foodborne illnesses in the summertime:

Wash hands and surfaces often to avoid the spread of bacteria

Keep raw foods separate from cooked foods to avoid cross-contamination.

Make sure you kill harmful bacteria by cooking food until it reaches the proper temperature.

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