Summertime could lead to more cases of food poisoning

LAKE CHARLES, La. (KPLC) – Crawfish, shrimp and oysters are often part of many Louisianians’ favorite foods, but in the summertime heat, it may also be some harmful bacteria’s favorite, too.

Food poisoning takes place when food that is meant to be refrigerated is left out for too long, and bacteria can multiply or can even occur in the preparation period of food.

Risks for cross-contamination or improper storage are key factors that must be considered when cooking or storing items such as poultry, eggs or in Louisiana’s case, seafood.

But experts say that food poisoning can happen even before it hits the kitchen.

“It’s super important in coastal areas because the water temperature warms up. And we do monitor the water; they measure samples to determine if it’s contaminated, and in what levels the bacteria are. And summer, it’s very common for those levels to go up; also, there may be times they can’t actually harvest seafood from those areas, and definitely times when people shouldn’t eat different types of seafood from that water. Especially oysters, raw oysters that we love,” said Dr. Jay Marque, who works at Lake Charles Urgent Care.

Experts recommend bringing any type of leftovers home immediately.

“If you have it out at room temperature, you can keep it out two hours, and then if the temperature in the room goes above at ninety degrees, recommend only keeping it out an hour before you discard it,” Dr. Wade Syers, Michigan State University Extension Food Safety Specialists, said.

Food poisoning can occur hours after eating contaminated food, but can also happen even days after initial consumption.

There are many different types of harmful bacteria that can be associated with food poisoning, and the symptoms can vary.

The different types of bacteria include Enterococci, E. Coli, Fecal Coliform, Vibrio Vulnificus, Norovirus/ Hepatitis, and other pathogens.

Vibrio Vulnificus can be fatal, which is found in warm coastal waters, and especially in raw oysters; it poses a high risk in people with chronic liver disease, diabetes, weakened immune systems, or excess iron levels.

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