Climate change puts food safety at risk more often, and not just at picnics and parties

Every year, almost 1 in 6 Americans gets a foodborne illness, and about 3,000 people die from it, according to Centers for Disease Control and Prevention estimates. Picnics and parties where food sits out for hours are a common source, but heat waves and power outages are another silently growing threat.

Safety measures like warning labels and product recalls can help slow the spread of harmful bacteria and parasites, but these measures don’t always evolve rapidly enough to keep pace with the changing risk. Which causes of foodborne illness are increasing with the heat?Nationwide, many types of foodborne infection peak in warm summer months.

When refrigerators lose power, they can keep foods cool for only so long. This store owner in New York during the 2006 blackout said, ‘I’ll have to throw all this out.’ Chris Hondros/Getty Images, Author providedTypically, the U.S. sees about 70 foodborne outbreaks per month, with about two of them resulting in a food recall.

The CDC website emphasizes four basic rules to prevent food poisoning at home: clean, separate, cook and chill.

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