With summer in full swing, Americans are firing up grills, enjoying picnics, and attending festivals—but warmer temperatures and outdoor cooking also create ideal conditions for bacteria and parasites to spread. According to a new analysis from Trace One, roughly one-third of all U.S. foodborne illnesses are reported between June and August, highlighting the importance of food safety during the season. While many cases are mild, children, the elderly, and those with weakened immune systems face higher risks of serious complications.
The Trace One report draws on four years of finalized state-level CDC data (2019–2022) and national estimates from the National Notifiable Diseases Surveillance System (NNDSS). It identifies the states with the highest rates of foodborne illness, analyzes the most commonly tracked pathogens, and examines seasonal patterns in reported cases. Among the 42 states with complete data, New York ranks 11th, with 58.3 cases per 100,000 residents annually—slightly above the national average of 48.8. The state averages approximately 11,332 reported cases each year.
Listeria emerges as New York’s most disproportionately reported pathogen. Although relatively rare, Listeria infections can have serious consequences for pregnant individuals, newborns, older adults, and immunocompromised populations. Other commonly tracked foodborne pathogens nationwide include Campylobacter, Salmonella, Shigella, Shiga toxin-producing E. coli (STEC), Cryptosporidium, Cyclospora, and Vibrio, with Campylobacter and Salmonella accounting for the highest number of cases.
The analysis also emphasizes that state-level rates reflect more than just exposure risk. Variations in public health infrastructure, laboratory testing access, and the likelihood of individuals seeking medical care can all influence reported numbers. Geographic trends show particularly high rates in the Northern Plains and Upper Midwest—South Dakota, Nebraska, Minnesota, and Wyoming lead the nation in reported cases—while states like Michigan, Indiana, and Maine fall at the lower end of the spectrum.
Summer months, especially August, are peak times for foodborne illness, reflecting warmer conditions that promote bacterial growth and increased outdoor food preparation. Cyclospora, a parasite often linked to fresh produce, shows a pronounced summer spike, with nearly half of cases occurring in July alone.
The Trace One report provides a detailed state-by-state breakdown of reported illnesses, common pathogens, and seasonal trends, offering a comprehensive view of foodborne illness patterns in the U.S. For public health officials, food handlers, and consumers, the findings underscore the importance of vigilance and proper food safety practices, particularly during the summer months.
For full details and high-resolution graphics, the report is available from Trace One here