How to help patients avoid food poisoning

In this article:

• Why food poisoning peaks in the summer
• Prevention tips
• Summer safety

In this article

• Why food poisoning peaks in the summer
• Prevention tips
• Summer safety

When temperatures rise, so does the risk of foodborne illness. Summer weather accelerates bacterial growth. Seasonal events like picnics, cookouts, and camping increase the chances of improper food handling. Pharmacists are in a unique position to help patients prevent food poisoning, identify early symptoms, and recommend when to seek medical care.

These discussions can naturally come up when patients visit the pharmacy for seasonal products or when you ask about their summer activities. From counseling on safe food storage to recommending over-the-counter (OTC) treatments for mild symptoms, pharmacy teams can play an important role in curbing summer spikes in foodborne illness.

Why does food poisoning peak in summer?

Summer creates a perfect storm of environmental and behavioral factors that fuel foodborne illness. Warm temperatures speed up the growth of bacteria, especially when food sits in the “danger zone” between 40°F and 140°F, according to the U.S. Department of Agriculture (USDA) and the Centers for Disease Control and Prevention (CDC). Common summer foodborne pathogens include:

• Salmonella, linked to undercooked poultry and eggs
• Campylobacter, often found in undercooked chicken
• E. coli, associated with undercooked beef and contaminated produce
• Listeria, which can grow even in refrigeration, and affects high-risk individuals

Seasonal activities compound the problem. Outdoor events like barbecues, tailgates, and picnics often involve long periods where perishable foods sit out unrefrigerated. According to the USDA, the two most common causes of foodborne illness—improper food storage temperatures and poor personal hygiene—are more likely during these types of summer events. Portable coolers may not stay cold enough, and cross-contamination is common due to cramped prep spaces and improper utensil use (e.g., using the same spatula to flip raw burgers and serve cooked ones). 

Additionally, summer storms and flooding tend to increase the spread of foodborne pathogens by contaminating water or crops. Foodborne infections, especially salmonella and campylobacter, tend to spike from June through September, as reported by the CDC. This increase is especially concerning because of the higher likelihood of outbreaks involving large groups of people.

7 food poisoning prevention tips to share with patients

You can educate patients with these simple steps to reduce the risk of food poisoning at summer gatherings or while traveling. 

1. Describe the core principles of food safety

If you see patients stocking up on decorations for a summer barbeque, you can share the CDC’s four steps to food safety:

• Clean: Wash hands and surfaces often. Advise people to wash their hands with soap and water for at least 20 seconds before and after preparing food. And be sure to wash them again before eating. If soap and water aren’t available, recommend using an alcohol-based sanitizer (at least 60% alcohol) or antibacterial wipes.
• Separate: To prevent cross-contamination, keep raw meat, poultry, and seafood away from ready-to-eat items. Patients should be reminded to sanitize cutting boards between uses and not to reuse marinades. 
• Cook: Use a food thermometer to ensure foods reach safe internal temperatures (e.g., 165°F for poultry).
• Chill: Don’t leave perishable food sitting out for more than two hours. If the outdoor temperature exceeds 90°F, this window shortens to one hour. If food is left out too long, discard it—don’t put it back in the fridge. 

2. Recommend insulated coolers for perishable foods

Encourage patients to purchase a well-insulated cooler and ice to pack meat, poultry, dairy, and eggs. Temperatures must stay at 40°F (4°C) or below to prevent rapid bacterial growth. It helps to keep the cooler in the shade and keep it closed as much as possible. Better yet, recommend separate coolers for beverages and foods to help maintain temperature, since beverage coolers tend to get opened more frequently for drink refills.

3. Provide safety tips for summer travel

Summer travel can increase the risk of exposure to contaminated food or drinks, which may lead to travelers’ diarrhea. When traveling, especially internationally, the CDC and FDA encourage people to consider these tips when visiting areas with unknown water quality:

• Drink bottled water (if bottled water isn’t available, boiling water for at least one minute is an effective way to kill germs).
• Choose piping-hot, freshly cooked meals when available; otherwise, choose pre-packaged foods.
• Avoid raw produce (unless it has an intact peel and you can wash it yourself with bottled water).
• Skip street vendor food in areas that may have limited food safety oversight.

4. Explain food poisoning symptoms 

Food poisoning symptoms typically appear within a few hours to a few days after exposure. Common symptoms include:

• Nausea
• Vomiting
• Diarrhea
• Abdominal cramps
• Fever

According to the CDC, most mild cases resolve within 48 to 72 hours. Pharmacists can encourage patients to monitor symptoms, stay hydrated, and recognize when escalation is needed.

Many stomach bugs share similar symptoms, so it’s not always easy to tell if it’s food poisoning versus other gastrointestinal conditions. However, food poisoning typically occurs within hours of eating contaminated food and may affect others who ate the same meal. 

Stomach viruses tend to have a longer incubation period. When symptoms appear more than 48 hours after eating, or if others who shared the same meal remain unaffected, a viral or non-food-related cause should be considered.

5. Offer special considerations for high-risk patients

People with weakened immune systems due to health conditions or immune-suppressing medications are more likely to get sick from food poisoning, according to the CDC. Immunocompromised individuals may include people with diabetes, kidney or liver disease, autoimmune conditions, HIV, or those undergoing chemotherapy or radiation. Pregnant women should also avoid high-risk foods.

Advise these patients to steer clear of foods more likely to carry harmful bacteria, such as:

• Undercooked meat, poultry, and eggs
• Unwashed fruits and vegetables
• Unpasteurized milk and dairy products
• Soft cheeses like brie or feta (unless labeled as pasteurized)
• Deli meats (unless reheated to steaming hot)

Pharmacists can counsel vulnerable patients to read food labels carefully, practice thorough hand hygiene, and choose low-risk foods to lower their risk of foodborne illnesses. 

If high-risk patients develop possible symptoms of food poisoning, encourage them to seek care early. The CDC defines high-risk populations who require immediate referral as: 

• Children younger than five 
• Adults older than 65
• Pregnant individuals
• People with weakened immune systems

6. Offer OTC remedies 

Mild food poisoning is often self-limited. Treatment aims to manage symptoms and prevent dehydration, especially in children and older adults. You should emphasize that over-the-counter (OTC) remedies are supportive, not curative, and reinforce the importance of fluid intake. 

Hydration tips:

• Recommend oral rehydration solutions (ORS) such as Pedialyte
• Suggest sipping water, broth, or diluted juice
• Advise against relying solely on sports drinks, which may lack optimal electrolyte balance. Sports drinks are better than nothing in mild cases, but ORS products are more effective due to their glucose-to-sodium ratio.

OTC symptom relief options:

• Pepto-Bismol (bismuth subsalicylate) can relieve mild diarrhea and upset stomach in adults. However, it should be avoided by children and anyone with an aspirin allergy.
• Imodium (loperamide) is appropriate only for afebrile, non-bloody diarrhea. It’s not recommended if a bacterial infection is suspected.

Some patients may find that ginger tea helps ease mild nausea. However, patients taking anticoagulant medications should use caution, as ginger may increase bleeding risk.

7. Refer patients to a healthcare provider

You should refer patients to seek medical care for severe or persistent symptoms, such as:

• Bloody stools 
• High fever (>102°F)
• Inability to keep fluids down
• Symptoms lasting longer than 72 hours
• Signs of dehydration (dry mouth, low urine output, etc.)

Timely referral can reduce complications and prevent hospitalizations, especially in older or vulnerable patients.

A summer safety opportunity for pharmacists

Summer may bring more fun in the sun, but it also raises the risk of foodborne illnesses. As trusted, accessible healthcare professionals, pharmacists can help patients prevent food poisoning, navigate OTC options, and recognize when to seek medical care. With a few proactive questions and quick recommendations, pharmacy teams can have a meaningful impact on community health during peak travel and cookout season.