Hot summer temperatures increase the risk of food poisoning, and while rare, picnicking can lead to a trip to the doctor’s office.

“Bacteria can double in 20 minutes when the food temperature is in the danger zone — between 40 degrees and 140 degrees,” said Dr. Kim Howerton, a board-certified family physician.

“Keep hot food hot and cold food cold,” she said. “Remember the two-hour rule: perishable food should never be left in the danger zone for more than two hours. If it’s been more than two hours, or just one hour during the hot summer temperatures, throw it away.”

Cooked food can be stored in chafing dishes, preheated steam tables, warming trays or slow cookers to maintain its temperature. Cold food should be stored in a container on ice to keep it below 40 degrees.

“If you are traveling with cold food, bring a cooler with a cold source,” Dr. Howerton said. “It is difficult to keep food hot without a heat source when traveling, so it’s best to cook food before leaving home, refrigerate it, and then transport it cold.”

“And keep everything clean,” Dr. Howerton said. “It’s a fact that bacteria from raw meat and poultry products can easily spread to other foods by hands, utensils or juices dripping from packages. When transporting raw meat or poultry, double-wrap or place the packages in plastic bags to prevent juices from the raw product from dripping on other foods.”

It’s also important to wash your hands after handling food, and avoid using the same platter or utensils for raw and cooked meat.

“Soap and water are essential to cleanliness, so if you are going somewhere that will not have running water, bring water with you or have disposable wipes on hand,” Dr. Howerton said.

Food poisoning symptoms include nausea, vomiting, diarrhea, abdominal cramps and fever. Their onset depends on the bacteria. Staphylococcal food poisoning symptoms can start 30 minutes after eating. Norovirus symptoms begin between 24 and 48 hours, and E. Coli takes two to five days.

“Generally, patients will recover without medical treatment,” Dr. Howerton said. “Most cases are mild and clear up in a few days. During that time, the goal is to prevent dehydration. Dehydration is the loss of fluids and electrolytes that the body needs. Once the patient is feeling better, he or she can ease into eating and drinking again.”

Dr. Howerton recommends bland foods, such as crackers, toast and bananas. Avoid spicy foods, fried foods, dairy and foods that are high in fat and sugar. Drink plenty of fluids, but avoid milk or caffeinated beverages.

“Also, sports drinks like Gatorade are not meant to be used to treat diarrhea and do not replace the body’s electrolytes correctly to prevent dehydration,” she said.

Patients most often recover without medical help, but if any of these symptoms develop, the patient needs to seek medical care, Dr. Howerton said.

Make an appointment with your doctor if:
  • Severe diarrhea lasts for more than three days.
  • Frequent vomiting lasts for more than two days.
  • You see blood in your stool.
  • You are on diuretics and have diarrhea, nausea or vomiting.
  • You have a fever over 101 degrees F.
 

Seek emergency care if:
  • Your stool is maroon or black or you see a lot of blood in your stool.
  • You are vomiting blood.
  • You are having trouble breathing.
  • You have severe abdominal pain or stomach cramping.
  • You have double vision or trouble moving parts of your body.
  • You have symptoms of severe dehydration - little or no urine, no tears when crying, extreme thirst, severe headache, confusion and dizziness.
  • You have trouble swallowing.
  • You feel like your heart is pounding.
  • You have food poisoning from eating mushrooms or shellfish.
“Damage to the kidneys and red blood cells, passing out from dehydration, and though rarely, even death can occur,” she said. “Risks increase with the very young, the elderly and people with weak immune systems.”

Featured Doctor

Kimberly Howerton, M.D. Family Practice

Dr. Kimberly Howerton is a board-certified family physician with Patient Centered Physician’s Care, P.C. in Jackson. After being a patient herself, she realized that medical care needed to be more personalized, accessible and patient-centered, she said.

Dr. Howerton is a West Tennessee native. She grew up in Millington, Tennessee, and has lived in West Tennessee her entire life. She is a graduate of Christian Brothers University in Memphis, Tennessee, and received her medical degree from The University of Tennessee-Health Sciences Center School of Medicine in 1997. She remained in Memphis as a part of the University of Tennessee-St. Francis Family Medicine Residency Program. Dr. Howerton also completed a fellowship in Advanced Women’s Health at UT-St. Francis.

Dr. Howerton is a clinical assistant professor with UT-Jackson Family Medicine Residency program and is an active member of the Tennessee Academy of Family Physicians, serving as the secretary-treasurer. She is co-editor of the Tennessee Family Physician. She eagerly serves as a patient advocate on several state committees.