For many, the summer season is most often associated with fun, jovial times — lounging at the pool, having picnics at the park, going on outdoor adventures, and swimming at the beach. But those in healthcare know all too well that the summer ­season’s devastating high temperatures and intense humidity beckon heat-related illnesses and disease outbreaks. Across the country, there has been a rise in heat exhaustion cases, tick bites, and summer flu outbreaks, prompting thousands of emergency room (ER) visits.

Another very common illness that comes with summertime is foodborne illness. Recently, an outbreak of cyclosporiasis has caused severe diarrhea in thousands, with more than 3,300 cases emanating from Michigan alone. This unusually high number of cyclosporiasis cases this summer comes at a time when the country has been experiencing record-high temperatures.

For healthcare professionals and those living with children and older individuals, it’s important to understand why summer heat increases foodborne illness cases and to be cognizant of the symptoms that warrant a trip to the ER. This article tackles these, as well as provides a clear breakdown of the difference between food poisoning and viral gastroenteritis.

How Heat Accelerates Bacterial Growth in Food

When temperatures surge, the risk of food contamination grows. This is due to hot and humid weather conditions being ideal for germs and bacteria in food to grow and multiply fast, which puts people at risk of getting food poisoning.

Bacteria Growth Temperature Danger Zone: Food Safety in Numbers

According to the Food Service and Inspection Service (FSIS), the danger temperature zone wherein the number of bacteria doubles is between 40 ° and 140 °F. This is why it’s important to cook and reheat meats, seafood, and eggs at their respective safe minimum internal temperatures to kill bacteria that can cause food poisoning. Once cooked, food should never be left at room temperature for more than two (2) hours.

Recognizing Symptoms That Warrant an ER Visit

While some mild cases of food poisoning can resolve in a few hours or a day without needing treatment, cases that last for three days or more require medical attention. According to the Centers for Disease Control and Prevention (CDC), the following are food poisoning symptoms requiring emergency care:

• Bloody diarrhea
• Diarrhea that lasts for more than three (3) days
• High fever
• Constant vomiting
• Signs of dehydration (excessive thirst, not urinating much, having a dry mouth/throat, and lightheadedness)

ER Triage Tips: Distinguishing Food Poisoning From Viral Gastroenteritis

For nurses triaging patients in the ER, knowing how to differentiate food poisoning from other diseases, especially contagious ones, such as viral gastroenteritis, is key to providing accurate assessments and dispensing timely care. While both conditions have similar symptoms, they differ in how symptoms begin, how long they last, and how they spread.

ER Triage Guide: Foodborne Illness vs Viral Gastroenteritis

	Foodborne Illness	Viral Gastroenteritis
Primary cause	Consuming contaminated food or water (that contains bacteria, parasite, or toxin)	Viral infection (norovirus or rotavirus)
Symptoms	·      Diarrhea (can sometimes be bloody for more severe cases) ·      Stomach pain ·      Nausea ·      Vomiting ·      Occasional fever	·      Watery diarrhea ·      Nausea ·      Vomiting ·      Muscle aches/headaches ·      Low-grade fever ·      Chills
How it spreads	Consuming contaminated food or water.	Being exposed to an infected person/surface/shared items; or consuming contaminated food or water.
Onset of symptoms	Can begin as soon as 30 minutes to 48 hours after eating contaminated food	12 hours to three (3) days after exposure
Places where the illness typically occurs	Restaurants, outdoor settings (picnics)	Close-knit communities such as schools, nursing homes, offices, cruise ships
Duration	Non-severe cases often resolve in one (1) to two (2) days	Non-severe cases can last between one (1) to three (3) days, while more severe cases can last up to a week or two.