South Texas Health System is reminding families to take extra food safety precautions during the summer, when heat and humidity can increase the risk of foodborne illness.
Outdoor meals, cookouts and picnics are a regular part of the season, but warmer temperatures can allow harmful bacteria to grow quickly if food is not handled, cooked or stored properly.
The Centers for Disease Control and Prevention estimates that 48 million Americans become ill from foodborne illnesses each year, leading to about 128,000 hospitalizations and 3,000 deaths. More than one-third of cases occur between June and August.
Young children, older adults, pregnant women and people with weakened immune systems face a higher risk of serious complications.
STHS recommends washing hands before and during food preparation, keeping raw meat, poultry and seafood separate from ready-to-eat foods, using food thermometers, refrigerating perishables quickly and keeping coolers packed with ice or frozen gel packs.
Families should thaw and marinate foods in the refrigerator, rinse fruits and vegetables under running water and avoid raw or undercooked meat, poultry, seafood or eggs. If food has been left out too long or storage is uncertain, health officials recommend throwing it away.
People who develop severe vomiting, persistent diarrhea, a high fever or signs of dehydration should seek medical attention, especially if symptoms are severe or do not improve.
