The United States Food Safety and Inspection Service (FSIS) confirms it: food poisoning increases in the summer months . According to experts, it seems to be due to two reasons. On the one hand, the bacteria present in the soil, air, water and in the bodies of animals and people grow faster in the hot summer months, especially with temperatures between 32ºC and 43ºC. If microorganisms reach high numbers in a food in a short time, those who eat it are more likely to get sick. Second, foodborne illness increases during the summer as outdoor activities cause more people to cook and / or eat away from home, barbecuing, or taking food to the beach or outside. countryside. In these circumstances, there are no kitchen facilities to keep food in good condition: graduated temperature, refrigeration and running water for washing utensils.
In these cases, experts warn that one of the measures to take into account is that refrigerated perishable foods, such as cold cuts or sausages, cooked meats, and chicken or pasta salads should be placed in portable refrigerators and covered with ice, blocks gel bottles or containers with frozen water. It can be dangerous to eat food that has been left without refrigeration for more than 2 hours, or more than 1 hour if the temperature exceeds 32ºC.
