ARC Health & Wellness Community

The Association of Retail and Consumer Professionals


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As summer sizzles in, so does the risk of foodborne illnesses, giving bacteria the perfect excuse to crash our picnics and barbecues as uninvited guests. The combination of warmer temperatures and outdoor activities, the settings that define summer fun, also introduce challenges to keeping food safe. It’s during these months that the expertise of health and wellness professionals becomes crucial.

Dietitians can play a pivotal role in preventing the spread of foodborne illnesses among patients, consumers and clients by understanding and teaching proper food handling and safety practices. Health and wellness professionals can develop targeted strategies tailored to clients’ specific needs and preferences. Whether it’s advising on alternative cooking methods for those with dietary restrictions or recommending innovative food safety technologies, these professionals can provide personalized guidance to promote safe food practices. With this knowledge, dietitians are set to lead the charge in ensuring a safe, enjoyable summer for all.

Understanding foodborne illnesses

As the mercury rises, so does the activity of various foodborne pathogens that thrive in warm environments. These microorganisms can cause serious health issues, making dietitians need to recognize and understand their behaviors and impacts. Here’s a closer look at some common culprits of summer foodborne illnesses:

Salmonella: This sneaky bacterium doesn’t just crash the party; it brings its own fireworks in the form of gastrointestinal consequences! Often associated with raw poultry, eggs and undercooked meat, Salmonella can also be found in contaminated fruits and vegetables. This bacterium is notorious for causing severe gastrointestinal distress, and it thrives in the warm, moist conditions often found at summer gatherings.

E. coli: Commonly linked to undercooked beef (particularly ground beef) and raw vegetables, E. coli outbreaks can occur from consuming foods contaminated during preparation or improper handling. Symptoms can range from mild diarrhea to severe abdominal cramps and kidney complications, underscoring the need for careful food preparation and hygiene.

Listeria: Unlike many bacteria, Listeria can grow at refrigerator temperatures, making it a particular concern for foods stored for extended periods. Common sources include unpasteurized dairy products, ready-to-eat foods like deli meats and hot dogs and smoked seafood, often used in picnic fare. Listeria infection can be especially dangerous for pregnant women, the elderly and those with weakened immune systems.

Understanding these pathogens and their preferred environments helps dietitians develop targeted strategies for advising clients on handling, preparing and storing food safely, particularly during the summer when the risk of these illnesses increases. Educating clients about the dangers and how to avoid them through proper food safety practices is crucial for preventing outbreaks and ensuring a healthy, enjoyable summer.

Risk factors during summer

Summer’s warm weather and outdoor activities present unique challenges for food safety, particularly in maintaining proper temperature control and avoiding cross-contamination. With the sun beating down, it’s a race against time to keep those germs from turning the buffet into a biohazard zone! The relaxed settings of picnics, barbecues and festivals often lack the facilities for safe food handling, making it easy for perishable items to enter the “danger zone” between 40°F and 140°F, where bacteria thrive. Additionally, outdoor cooking and limited cleaning facilities increase the risk of cross-contamination, especially when the same surfaces or utensils are used for raw and cooked foods.

Dietitians need to emphasize the importance of staying cautious of food in hot weather and advise on using insulated coolers, separate utensils for different foods and proper cooking techniques to ensure food safety during these popular summer gatherings.

Food preparation and storage

Adopting stringent food safety practices is crucial to navigating the heightened risk of foodborne illnesses during summer. Here are some best practices for food preparation and storage that dietitians can recommend to their clients to ensure health and safety when enjoying meals outdoors:

  • Cleaning: Always start with clean hands, utensils and surfaces. Encourage washing hands thoroughly with soap and water before and after handling food, especially raw meats. Use separate cutting boards for meats and vegetables to prevent cross-contamination.
  • Separating: Keep raw meats, poultry and seafood separate from other foods during transportation and preparation. Use separate containers and coolers for raw items to avoid any drip onto other foods and never reuse marinades used on raw foods unless they are boiled first.
  • Cooking: Cook foods to their safe minimum internal temperatures to kill harmful bacteria. Equip consumers with a food thermometer to check the internal temperature of meats at picnics and barbecues. For example, poultry should be cooked to 165°F, burgers to 160°F and seafood to 145°F.
  • Chilling: Promptly refrigerate leftover food and perishable items prone to spoiling. Cold foods should be kept at 40°F or below using coolers with ice or frozen gel packs, especially when outdoor temperatures are high. Remind clients and consumers not to leave food out for more than two hours, or one hour if the outdoor temperature is above 90°F.
  • Transportation: Advise using insulated coolers for transporting perishable food to and from picnic sites or outdoor events. Pre-chill the cooler with ice packs to maintain a cold environment and encourage packing foods directly from the refrigerator right before leaving.

Innovative food safety technologies and trends

Food safety remains a critical concern, especially during the summer, and embracing new technologies and trends can enhance traditional practices. Dietitians should know the latest innovations to help clients manage food safety more effectively. Here’s an overview of some cutting-edge tools and trends:

Smart thermometers: These devices offer a high-tech way to ensure foods are cooked safely. Smart thermometers can be connected to smartphones via Bluetooth, allowing users to monitor the temperature of food without needing to be right next to the grill or oven. This tool is especially useful for maintaining safe cooking temperatures at outdoor events.

UV sanitizers: For those who need to sanitize dishes and utensils away from home, portable UV sanitizers can be a practical solution. These devices use UV light to kill bacteria and viruses effectively, offering an extra layer of protection when washing facilities are unavailable.

Food safety apps: Several mobile apps are now available to help consumers track food temperatures, receive storage and cooking tips and even get alerts when food is reaching a dangerous temperature. These apps are useful for educating clients on food safety and helping them stay proactive about preventing foodborne illnesses.

Advanced food packaging: Recent advancements in packaging technology include materials that change color when food is exposed to unsafe temperatures or when spoilage begins. This can be particularly useful for picnic-goers or those transporting food, providing a visual cue to ensure food safety.

Building a safer summer

Creating a food safety culture in the community is essential for dietitians, especially as the summer brings increased risks of foodborne illnesses. Because let’s face it, nobody wants a side of food poisoning with their summer fun. Here are strategies dietitians can use to instill and reinforce food safety habits:

  • Educational workshops and seminars: Hosting workshops or seminars on food safety can be an effective way to educate clients and consumers about the importance of proper food handling, preparation and storage techniques. These sessions can cover topics like the correct temperatures for cooking and storing food, the risks associated with cross-contamination and the best practices for packing and transporting food safely.
  • Informational pamphlets and social media: It can be invaluable to provide clients with easy-to-understand informational pamphlets that they can refer to when cooking or eating out. Additionally, leveraging social media platforms to share quick food safety tips, infographics and reminders can keep food safety top of mind for clients throughout the summer.
  • Engaging demonstrations: Hands-on demonstrations can significantly enhance learning and retention. Examples might include showing the proper way to use a food thermometer, packing a cooler correctly or conducting a session on effective hand-washing techniques.

Dietitians can empower clients to make safer choices that protect their health and well-being by promoting a food safety culture. Regularly reinforcing these practices helps ensure that clients remain vigilant about food safety during the summer and year-round.


1. How can dietitians effectively communicate the importance of the two-hour rule for leaving food out at summer events?

To effectively communicate the importance of the two-hour rule, dietitians can explain the rapid rate at which bacteria can grow in the “danger zone” between 40°F and 140°F. Visual aids or examples, such as the potential speed of bacterial growth at a summer picnic, can make the concept more relatable. Encourage clients to use event timers to track how long food has been sitting out.

2. What are some creative ways to incorporate UV sanitizers into food safety practices at outdoor events?

Dietitians can suggest clients use portable UV sanitizers to disinfect eating utensils and small cutting boards at outdoor events where traditional washing facilities are unavailable. They can demonstrate how to use these devices during food safety workshops and highlight their effectiveness in killing pathogens on surfaces that come into contact with food.

3. What advice should dietitians give to clients about choosing safer food options at outdoor festivals or fairs?

Dietitians should advise clients to opt for foods cooked to order and served hot, avoid pre-cut fruits and vegetables that have been left out and choose vendors that appear to adhere to good hygiene practices, such as wearing gloves and keeping their stalls clean. Reminding clients to observe food handling practices before purchasing can also be beneficial.

4. How can dietitians help clients with dietary restrictions navigate summer barbecues and picnics?

Dietitians can help clients with dietary restrictions by suggesting they bring their dishes to share at events, ensuring they have safe and suitable food options available. They can also teach clients how to communicate their dietary needs clearly when attending gatherings or eating at food vendors and provide tips on selecting and customizing menu items to meet their dietary requirements.

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