Summer food safety is of paramount importance. Every year, 1 in 6 Americans gets sick as a result of food-borne illnesses. That’s almost 50 million people in total, according to data from the Centers for Disease Control and Prevention (CDC). During the summer months we face an increased risk of food poisoning due to the heat, with bacteria multiplying rapidly in food that is left out or not cooked properly. Most of us are well acquainted with the symptoms, but many are unaware that contaminants in food can have fatal consequences for those with a weak immune system.
We generally think of meat, chicken or eggs as the most likely cause of food poisoning, but fruits and vegetables—especially leafy greens and sprouts—pose a considerable threat, says the CDC.