Jul 1, 2025 - Foods

Microbiological hazards in food during summer

With the warm temperatures in summer, the risks posed by pathogenic microorganisms in food increase sharply. Heat and humidity promote the growth of microorganisms such as Salmonella, Listeria monocytogenes, Escherichia coli or Campylobacter, which can occur particularly in highly perishable foods such as raw meat, fish, eggs, poultry, dairy products or chilled delicatessen. Even short interruptions of the cold chain – for example during transport or when grilling or picnicking – are enough for bacteria to multiply rapidly.

An additional risk is so-called cross-contamination: if the same cutting boards, knives or hands are used for both raw and ready-to-eat products, pathogens can be transferred unnoticed. Insufficient heating, for example when grilling poultry, also allows pathogens to survive in the food.

The Federal Institute for Risk Assessment (BfR) therefore recommends paying particular attention to maintaining the cold chain in summer, processing raw and ready-to-eat foods strictly separately, consistently applying kitchen hygiene and heating dishes sufficiently – for example cooking poultry to at least 70 °C core temperature for two minutes. These simple but effective measures can significantly reduce consumers' risk of foodborne infections and allow them to enjoy the warm season without worry.

The BAV Institute offers comprehensive microbiological analyses and also rapid methods for pathogenic microorganisms such as Salmonella and Listeria monocytogenes. If you have any questions on the topic, our customer service representatives will be happy to assist you.

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