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Bacteria grow faster in the summer months because of the warmer temperatures and moisture.
In fact, bacterial growth can be four to five times higher in the summer than in the winter.
Most bacteria that cause disease grow fastest in the temperature range between 41 and 135 degrees F, which is known as the “Danger Zone”.
Food poisoning bacteria grow best at temperatures between 5°C and 60°C. Keeping potentially hazardous foods cold (below 5°C) or hot (above 60°C) stops the bacteria from growing.
Bacteria are present throughout the environment in soil, air, water, and in the bodies of people and animals. Given the right circumstances, harmful bacteria can quickly multiply on food to large numbers, which can make someone eating the food sick.
