As the weather heats up we start to consume seasonal produce or hold backyard barbeques. It’s easy to forget that as the temperature rises, so does the chance that you will get sick from contaminated foods. Bacteria thrive in warmer weather and those who cook outside frequently are more susceptible to these illnesses. Follow these tips for proper food handling as the temperatures rise:

Food poisoning traced to New York’s Putnam County Buddhist temple celebrating Mother’s Day struck at least 150 people last Sunday, including 20 visitors from New York’s Chinatown on a trip to Woodbury Common. Eric Gross, spokesman for the Putnam County Bureau of Emergency Services, said the incident started at a Buddhist Day Garden Party at the Chuang-yen Temple in the town of Kent, where at least 700 people attended.

Have you noticed the increased amount of reported foodborne illness outbreaks lately? The CDC estimates that 1 in 6 Americans are exposed to a foodborne illness each year. Symptoms from bacteria such as Campylobacter, Salmonella and E. Coli can last up to two days and include fever, diarrhea and abdominal craps. Severe complications may lead to life threatening infections, profuse bleeding, kidney failure and even death.