Every year the reports of foodborne illness are higher during June through August. There are basically two causes for these higher rates first, the natural summer environment supports rapid bacterial growth, and people make mistakes when handling food in the different and challenging environments of picnics, campouts, road trips, etc.
Bacteria are always present in the soil, air, water, and in the bodies of people and animals.
Summer weather provides the perfect temperatures and humidity levels to support the multiplication of foodborne bacteria to the large numbers that can make someone ill. Hands are not washed before food is handled. Pack clean, wet, disposable washcloths and paper towels for cleaning hands and surfaces. Hand sanitizers will destroy bacteria on hands, but with heavy soil, some washing may be needed first. Cross-contamination occurs between raw meats or poultry and foods that will not be cooked.