Dear Dr.
There are the natural causes. Bacteria are present throughout the environment in soil, air, water, and in the bodies of people and animals. These microorganisms grow faster
in the warm summer months. Most foodborne bacteria grow fastest at temperatures from 90 to 110 °F. Bacteria also need moisture to flourish, and summer weather is often hot and humid.
Best regards.....
Dear Dr. shaimaa
First, Bacteria are present throughout the environment in soil, air, water and in the bodies of people and animals. These Bacterias grow faster in the warm summer months. Most foodborne bacteria grow fastest at temperatures from 90 to 110 degrees Farenheit. Bacteria also need moisture to flourish, and summer weather is often hot and humid.
Second, there are the “people” causes for the upswing in summertime foodborne illnesses. Outside activities increase. More people are cooking outside at picnics, barbecues and on camping trips. The safety controls that a kitchen provides — thermostat-controlled cooking, refrigeration and washing facilities — are usually not available.
Dear Dr. Shaimaa
Yes, foodborne illnesses do increase during the summer, and the answer appears to be twofold. First, there are the natural causes. Bacteria are present throughout the environment in soil, air, water, and in the bodies of people and animals. These microorganisms grow faster in the warm summer months. Most foodborne bacteria
grow fastest at temperatures from 90 to 110 °F.
Bacteria also need moisture to flourish, and summer weather is often hot and humid.Given the right circumstances, harmful bacteria can quickly multiply on food to large numbers. When this happens, someone eating the food can get sick.
Outside activities increase. More people are cooking outside at picnics, barbecues, and on camping trips. The safety controls that a kitchen provides -- thermostat-
controlled cooking, refrigeration, and washing facilities -- are usually not available.
Fortunately, people seldom get sick from contaminated food because most people have a healthy immune system that protects them not only from harmful bacteria on food, but from other harmful organisms in the environment. At the same time, FSIS, other government agencies, and food producers go to
great lengths to keep food safe. And, of course, consumers can protect themselves at home with proper refrigeration and thorough cooking of perishable food.
Simply because hot and humid conditions in summer season favours the growth of harmful bacteria resulting in the contamination of food. Eating of such contaminated food leads to sickness.
Hi. each disease has environmental condition which enhance or weak the causative agent of disease
These microorganisms grow faster
in the warm summer months. Most foodborne bacteria
grow fastest at temperatures from 90 to 110 °F.
Bacteria also need moisture to flourish, and summer weather is often hot and humid.
Dear Dr. shaimaa
Foodborne illness is more common in the summer months because the temperature in summer months are higher than another months and foodborne bacteria grow easy and fast in that condition
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