GAINESVILLE, Ga. — Summer is officially upon us, and the warmer months can be very hazardous to particular foods.
“USDA reminds summer travelers not to let your outdoor meal become a feast for bacteria,” Dr. Emilio Esteban, USDA under secretary for food safety, said. “Bacteria grows faster during the summer months because it’s warmer and more humid. Pack perishable foods safely with a cold source and wash your hands thoroughly while preparing food.”
The U.S. Food and Drug Administration defines salmonella as “a group of bacteria that can cause gastrointestinal illness and fever called salmonellosis.” The FDA adds that. . .
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