Summer is the time for outdoor picnics and barbeques, but unless precautions are taken, foodborne illness can occur, says a dietitian at SIU School of Medicine. Foodborne infections increase in the summer months because of the warmer temperatures. And more people are cooking and eating outside where food can spoil faster.
Eating contaminated food may cause symptoms such as fever, vomiting, diarrhea and abdominal cramps. Sybil Cox, registered dietitian at SIU medical school, offers some tips to keep food safe.
To help prevent food from spoiling, she recommends putting food that needs to be chilled in a cooler with ice and keeping it in the cooler until it’s time to cook or serve it. She says people need to be aware of the length of time the food is sitting out in hot weather.