Stopping Summer Food Poisoning in Its Tracks

Did you know that foodborne illnesses become most prevalent during the summer months? It’s true – you have an elevated chance of ingesting bacteria-filled food during the summer months. Here are some foods that could prove especially risky.

Homemade Ice Cream

Making your own ice cream might seem like a fun activity, and it very often is. Just avoid using raw eggs as an ingredient; they can harbor dangerous salmonella bacteria.


Along with ice cream, there’s probably not another food so associated with summer as burgers Unfortunately, the bacteria E. coli is also fond of hamburger meat. According to the Centers for Disease Control and Prevention, shiga toxin-producing E. coli is responsible for roughly 265,000 annual bacterial infections.


Listeria may sound like the name of a mouthwash, but rest assured it is in fact a type of bacteria. This microscopic organism can survive in refrigerators, which helps explain why it can contaminate watermelons and cantaloupes.

Leafy Green Salads

No one denies the health benefits of spinach and other leafy greens. However, such products by dirt, unwashed hands or (most unpleasantly) fecal matter. You can eliminate many of these pesky microbes by thoroughly washing leafy greens before eating them.


If you’re fond of chicken, you’re not going to like reading this – harmful salmonella bacteria is widespread in chicken breasts. The good news is that this bacteria is easily eliminated through proper cooking methods. Chicken should be cooked at a temperature of 165 degrees Fahrenheit. In addition, raw chicken must be kept separate from other food items.


Salmonella doesn’t just reside in chicken, as tomatoes can also shelter this unwanted ingredient. Keeping tomatoes clean comes down to simple hygiene – make sure to wash tomatoes before adding them to summertime dishes.

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