Health experts warn of rising summer food poisoning risks

Medical experts and consumer organizations are warning of an increase in food poisoning cases during the summer months due to high temperatures, which facilitate rapid bacterial proliferation.

Specialists from Vithas hospitals in the Valencian Community note that improper food handling and storage can lead to gastrointestinal issues or serious infections, particularly in children, the elderly, and immunocompromised individuals. The Organization of Consumers and Users (OCU) reports that over half of these cases originate from food prepared at home.

Salmonella remains a common seasonal threat. Bacteria such as Salmonella enteritidis thrive in heat, especially above 30°C, and are often transmitted through raw or undercooked eggs, poultry, contaminated vegetables, and seafood. Symptoms typically include abdominal pain, diarrhea, vomiting, fever, and headache, appearing within 12 to 36 hours of ingestion.

To prevent illness, experts recommend strict hand hygiene, maintaining the cold chain, and avoiding leaving cooked food at room temperature for extended periods. It is also advised to separate raw and cooked foods to prevent cross-contamination and to ensure meat, fish, and eggs are thoroughly cooked.