Bologna, August 4, 2026 – “Viruses and bacteria? They don’t take a vacation.” While many seek relief at the sea or venture on a mountain trek under the August sun, the risk of contracting an infection or poisoning is always lurking, aided by high temperatures and typical summer behaviors.
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Claudia Mazzetti, director of the Complex Operational Unit of Food Hygiene and Nutrition at Ausl, how does summer represent a particularly delicate time when one must never let their guard down?
“We must keep in mind that all pathogenic microorganisms, including viruses and parasites, proliferate much faster in the summer heat. Temperatures between 20 and 40 degrees create the ideal environment for their multiplication, accelerating the timing compared to cooler periods. A thermal factor that particularly favors foodborne diseases.”
An example?
“Salmonellosis, but also infections from campylobacter: the latter is indeed one of the main bacterial causes of gastroenteritis in Europe. These microorganisms are mainly transmitted through the consumption of undercooked foods, especially poultry. Think about when we have a barbecue in summer and, in a moment of lightheartedness and celebration, we don’t pay attention to cooking: such behavior can represent a real risk to our health. Similarly, dangers persist when food is not properly stored.”
Speaking of storage, what mistakes should be avoided?
“For example, think about when we bring a packed lunch for trekking, a picnic, or a day at the beach. If we choose foods that require low temperatures for their preservation, the risks inevitably increase: for this reason, it is preferable to choose bread, cookies, whole fresh fruit.”
What else should we pay attention to?
“I think of Staphylococcus aureus, which can contaminate food during handling. Then there are Salmonella and Campylobacter, already mentioned earlier, but also Bacillus cereus, which produces toxins capable of resisting heat. Furthermore, attention must also be paid to norovirus: in settings such as swimming pools and crowded environments, the risk of transmission can indeed increase even in summer.”
How can we recognize the first warning signs?
“In most cases, symptoms are mainly gastrointestinal and in some cases may be accompanied by a slight fever. However, it is not always the case that they are transmitted by a foodborne illness, because in summer one must also be careful of chills caused by air conditioning, just to give an example.”
What golden rules or practical advice should be packed in the suitcase?
“Besides those already emphasized, it is important to always wash hands before touching food, keep cooked foods separate from raw ones, use distinct and always well-cleaned surfaces for cooking. For those traveling abroad, especially to countries where it is harder to have potable running water, use sealed bottles and also be careful with ice in drinks.”
Attention is the first form of prevention: how to communicate this to citizens?
“We recently started a WhatsApp channel called ‘Seeds of Prevention’, where every week we publish health tips, advice, or recipes of foods that are often little used but actually have important properties.”
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