Seasonal variation of food intoxications
Foodborne diseases appear to thrive in the summer when high temperatures are reached. The risk of pathogenic bacteria growth increases if storage temperatures are not observed. This means that producers and consumers alike should be vigilant to ensure that the products reaching their homes are safe and pathogen free. It is imperative for the food industry to implement strategies to monitor and control any hazards that could pose a risk to consumer health. Consumers are equally responsible for observing some guidelines to handle food, in addition to keeping best practices in personal hygiene.