With the COVID-19 restrictions easing, many of us are looking forward to July 4th as a weekend to celebrate and reunite with friends. For many Americans, July 4th is their favorite holiday – a time spent lounging by the pool, or playing and grilling in the sun. A lot of hard work goes behind the scenes to run your 4th of July party. When planning your menu, it’s important to consider food safety as part of the equation.
Foodborne illness is much more common during the summer months due to the heat. There are many pathogenic germs and pathogens that can lead to foodborne illness or food poisoning. Raw foods can be contaminated with bacteria, viruses, parasites or other harmful toxins and must be cooked to remove these parasites. The Centers for Disease Control and Prevention estimates that 48 million people contract foodborne illness each year after consuming contaminated food. Bacteria love heat, and foodborne pathogens should always be on the radar when cooking and serving food. This awareness should be heightened during the hot summer months.