The 1 Undiscussed Illness That Spikes During The Summer, According To Doctors - HuffPost

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That also means the risk of stomach problems increases, too. The last thing you want is for a bout of food poisoning to interrupt your vacation time or summer travel plans. Millions of people across the United States get a foodborne illness each year, with cases of food poisoning significantly increasing during the summer months. HuffPost spoke with medical experts about why food poisoning cases spike during the summer and how to prevent yourself from catching a foodborne illness. Several factors contribute to the increase in food poisoning cases during the summer months. Unsurprisingly, heat plays a major role. During the hotter months, emergency room admissions for bacteria-related food illnesses increase, Leslie A. Waid, a nurse practitioner at the University of Pittsburgh Medical Center Hamot Center for Digestive Health, claimed. “When the temperatures are high, that can enhance the bacterial growth and the survival of the bacteria,” she said. E.coli, salmonella and campylobacter are well-known bacteria that love warmer weather and tend to proliferate at higher temperatures. Certain foods are extra susceptible to harboring these infectious single-celled organisms, including leafy greens, unpasteurized dairy products, undercooked meats and deli products. The increase in outdoor activities compounds the trouble temperatures cause. When you’re out and about enjoying watersports or a gathering with friends, it becomes much easier to forget about the cooler of food you brought. Moreover, being outdoors for even a small extended period limits the ability to keep food free of germs. “Outdoor settings also mean less access to soap and water for washing utensils, surfaces and hands, which increases the risk of bacteria spreading, like from raw meat to other foods,” explained family physician Dr. Beth Oller. If you’ve ever experienced a foodborne illness, you’re all too familiar with the havoc these infections wreak on the digestive tract. The most common symptoms of food poisoning include nausea, vomiting, stomach pain, and diarrhea, which may or may not be bloody. “Other symptoms can include headache, muscle aches and fatigue,” said Oller, adding that these can range from mild to severe. The onset of food poisoning symptoms depends on the source of the foodborne illness. Casey Carnell, a physician assistant at the UPMC Hamot Center for Digestive Health, explained that bacterial and viral pathogens may begin to bring on symptoms within as little as 2-10 hours, but up to 96 hours. “Something like a parasitic infection can take up to one to two weeks,” Carnell added. Once you develop food poisoning, you’ll be in for a rough couple of days. Carnell said when you’re experiencing a lot of diarrhea, keeping to a BRAT diet ― bananas, rice, applesauce, toast ― can help calm your GI tract. For stomach pain and vomiting, Carnell recommended consuming “electrolyte-containing solutions so that your sodium and potassium levels don’t drop.” Alys Tomlinson via Getty ImagesFood borne illness can happen when you leave food at a certain temperature for too long or handle it without proper hygiene. HPGam.cmd.push(function(){ return HPGam.render("inline-infinite", "repeating_dynamic_display", false, false); }); When You Should See A DoctorFortunately, the majority of food poisoning cases resolve on their own. However, some people may need to seek medical care if certain symptoms persist or worsen. According to Carnell and Oller, serious signs include a high fever, bloody diarrhea or vomit, the inability to tolerate liquids and severe dehydration, which may look like dizziness or confusion. In extreme cases, food poisoning can lead to sepsis if not treated. Carnell also noted that food poisoning can be severe in certain populations, including infants, older adults, immunocompromised people and those on immunosuppressants. If this is the case, going to an emergency room or urgent care shouldn’t be delayed. If you do have to seek out professional care, the medical approach will be similar to an at-home routine, but more intensive. Your physicians will typically provide anti-nausea medications, medications for abdominal pain, and in-hospital rehydration if needed. Carnell added that some people may need antibiotic treatment, depending on the source. It’s worth noting that food can be contaminated before it even leaves the grocery store; for example, E. coli outbreaks have been linked to packaged lettuce. “A good rule of thumb,” according to Carnell, is to report foodborne illness to local health authorities because it could be linked to a larger outbreak. There’s a reason most public spaces have big, bold, “Thank You for Washing Your Hands” signs. When it comes to preventing food poisoning, following basic hygiene practices, such as thoroughly washing your hands for at least 20 seconds, is key. This does not simply include washing your hands after going to the bathroom; it includes washing your hands after petting animals, following water activities, after taking out trash, before eating and so on. Waid further explained that foodborne illness can potentially be contagious depending on the source, particularly if it’s “bacteria that shed in stool or vomit.” Meaning, your bathroom will be in serious need of a deep clean both while sick and afterward to keep other members of your household from coming down with the same illness. In addition to personal hygiene, proper food handling and storage are necessary. Olle suggested to “wash fresh vegetables and lettuce if you aren’t sure whether water will be available on site before packing it.” Other food safety tips include separating raw meats from other foods, thoroughly cooking all meats, properly packaging everything, and keeping foods out of what medical professionals call “the danger zone.” Simply put, the danger zone is leaving food out between 40 degrees Fahrenheit and 140 degrees Fahrenheit, as that’s when bacteria are likely to thrive. As Waid concluded, higher temperatures, potential food contamination due to outdoor activities, and improper food safety create “the perfect storm for foodborne illness transmission during the summer months.” While you don’t need to give up summertime staples, be mindful of how and where you store snacks. It’s great for your health to soak up the sun, but not so much for your food. Here's What Happens To Your Body When You Drink In The HeatWe're Food Safety Lawyers — Here Are 3 Things We'd Never EatThese Contagious Illnesses Are Spreading Through The U.S. — Here’s What You Can Do To Protect Yourself Go to HomepageLeave a CommentSuggest a correction|Submit a tip From Our Partner HPGam.cmd.push(function(){ return HPGam.render("sidebar-1", "right_rail_content_1", false, false); }); From Our Partner HuffPost Shopping'sBest FindsLoading...Newsletter Sign UpThe Good LifeA completely essential daily guide to achieving the good life.Successfully Signed Up!Realness delivered to your inboxBy entering your email and clicking Sign Up, you're agreeing to let us send you customized marketing messages about us and our advertising partners. You are also agreeing to our Terms of Service and Privacy Policy.