As temperatures rise and Texans fire up their grills for summer cookouts and picnics, health officials are urging residents to be vigilant about food safety. According to the latest Q2 2025 Environmental Health Newsletter from Dallas County Health and Human Services (DCHHS), warmer weather creates ideal conditions for the spread of foodborne illnesses, which have already impacted hundreds of residents this year.
From backyard barbecues to park picnics, summer gatherings often involve perishable items like meats, dairy, and salads—foods that can turn dangerous if not stored, prepared, and cooked properly.
The Numbers Behind the Warning
Between January and May 2025, Dallas County reported the following top three foodborne illnesses:
- Salmonella – 83 cases
- Campylobacteriosis – 80 cases
- Shigellosis – 54 cases
These infections are often linked to contaminated or improperly handled food and water and can cause serious health complications, especially in children, older adults, and those with weakened immune systems.
How to Stay Safe: Summer Food Safety Tips
Health officials offer the following guidance to help prevent illness:
1. Keep It Cool
- Store perishable foods at or below 41°F (4°C).
- Use insulated coolers filled with ice or ice packs for transportation.
2. Separate Raw and Cooked Foods
- Always keep raw meats away from ready-to-eat items.
- Use separate cutting boards and utensils for raw and cooked food.
3. Cook to Proper Temperatures
- Poultry: 165°F (74°C)
- Ground meats: 155°F (71°C)
- Beef, pork, fish: 145°F (63°C)
Use a food thermometer to ensure meats are fully cooked.
4. Don’t Leave Food Out
- Discard perishable foods left out for more than 2 hours, or 1 hour if the temperature exceeds 90°F (32°C).
5. Wash Hands and Surfaces
- Wash hands for at least 20 seconds with soap and water before and after handling food.
- Clean all prep surfaces and tools with hot, soapy water.
BONUS: Pack Smart
Opt for shelf-stable items like nuts, canned goods, and dried fruit. If you bring dairy or mayo-based dishes, store them on ice and consume quickly.
Understanding the Risks
Salmonella
A leading cause of foodborne illness, Salmonella is commonly found in raw or undercooked poultry. It spreads through contaminated food, water, and contact with animals.
Symptoms: Watery diarrhea (sometimes with blood or mucus), stomach cramps, and fever.
Prevention:
- Wash hands thoroughly
- Avoid cross-contamination
- Cook chicken to the recommended temperature
Campylobacter
This bacteria lives in the intestines of animals like chickens and cows. It spreads through raw or undercooked meat, unpasteurized milk, untreated water, and contaminated kitchen tools.
Symptoms: Diarrhea, fever, and stomach cramps.
Prevention:
- Wash hands and kitchen tools frequently
- Drink only treated water
- Properly cook meats and wash produce
Shigella
Shigella spreads through contaminated food or water and person-to-person contact. It is especially common in children under five and in daycare settings.
Symptoms: Bloody or prolonged diarrhea, fever, stomach pain, and the constant urge to pass stool.
Prevention:
- Practice good hygiene
- Supervise young children during bathroom and mealtime routines
- Avoid swimming in contaminated water
- Delay sexual activity until at least two weeks after symptoms end
Know the Symptoms, Protect Lives
While no one plans on getting sick during a cookout or lake day, recognizing the early signs of foodborne illness can be life-saving. If you or a loved one experiences persistent diarrhea, fever, or stomach pain after a meal—especially one involving meat, poultry, or unpasteurized foods—seek medical attention promptly.
DCHHS continues to monitor foodborne illness trends across the county and reminds residents: A fun summer starts with safe food.
