As temperatures rise, so do cases of foodborne illnesses.
According to the CDC, food poisoning peaks in the summer months due to the perfect storm of warmer temperatures, outdoor cooking and perishable foods sitting out too long.
The George Washington University has experts available who can explain foodborne illnesses, why bacteria thrive in the summer and common mistakes with grilling and food storage that lead to illness. If you would like to schedule an interview, please contact Katelyn Deckelbaum, katelyn [dot] deckelbaum
gwu [dot] edu (katelyn[dot]deckelbaum[at]gwu[dot]edu).
Barbara Kowalcyk is the associate professor and director of the Institute for Food Safety and Nutrition Security within the GW Milken Institute School of Public Health. For 20 years she has been a nationally recognized expert in food safety with training in epidemiology, public health informatics, risk science, regulatory decision-making, and public policy.
Janet Buffer, is the senior institute manager for the Institute for Food Safety and Nutrition Security within the GW Milken Institute School of Public Health.
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