Morocco’s ongoing heat wave has renewed warnings over the increased risk of food poisoning, as soaring temperatures create ideal conditions for bacteria to multiply and food to spoil more quickly.
Tayeb Hamdi, a physician and researcher specializing in health systems and public policy, said foodborne illnesses rise every summer around the world because higher temperatures accelerate microbial growth throughout the food supply chain.
“Cold temperatures slow the growth of microorganisms, which is why refrigerators and freezers are effective,” Hamdi told Le360. “Heat, on the other hand, allows bacteria to multiply rapidly, making contaminated food significantly more dangerous during the summer.”
According to Hamdi, contamination can occur at any stage, from food production and transportation to storage, preparation, and serving.
A breakdown in food safety practices at any point along that chain increases the risk of food poisoning.
Seasonal habits increase exposure
Summer also brings changes in eating habits that increase exposure to foodborne illnesses.
More people eat outside their homes during holidays and travel, while seasonal food vendors often begin operating temporarily without adequate equipment, refrigeration, or food safety training, Hamdi said.
Large gatherings such as weddings, family celebrations, and picnics, where food is prepared in bulk and left unrefrigerated for extended periods, also increase the likelihood of outbreaks affecting multiple people.
Individual cases frequently go unnoticed because symptoms may be mistaken for other illnesses, while outbreaks involving several people who consumed the same meal are easier for health authorities to identify.
A global public health challenge
Citing World Health Organization estimates, Hamdi said foodborne illnesses remain a major global health issue.
More than 600 million people—roughly one in every 10 worldwide—suffer from food poisoning each year, leading to more than 420,000 deaths annually.
The WHO also estimates that foodborne diseases cost low- and middle-income countries about $95 billion each year through lost productivity.
Common sources and complications
In Morocco, food poisoning consistently ranks among the country’s most frequently reported types of poisoning, Hamdi said.
Meat, milk and dairy products, prepared dishes such as tagines and other cooked meals, as well as fish and seafood, are among the foods most commonly associated with poisoning cases.
About three-fifths of reported cases occur in urban areas, while roughly two out of every five cases happen inside private homes.
Although around 80% of food poisoning cases are moderate, severe cases can lead to dehydration, bloodstream infections, and other potentially life-threatening complications, particularly among young children, older adults, and people with chronic illnesses.
“Dehydration caused by vomiting and diarrhea is the first major complication,” Hamdi said. “It poses a serious threat to infants, young children, and elderly people.”
He added that food poisoning can also destabilize people living with diabetes, hypertension, and other chronic conditions, while certain bacteria may, in rare cases, enter the bloodstream and cause severe illness.
Prevention starts with proper food handling
Hamdi said most food poisoning cases are not caused by food that was already spoiled during production but rather by failures during transportation, storage, or preparation.
He also highlighted the risks of cross-contamination, when bacteria are transferred from contaminated food to ready-to-eat products through unwashed utensils or preparation surfaces.
To reduce the risk, he urged authorities to strengthen inspections throughout the food supply chain and ensure compliance with refrigeration requirements.
Consumers, meanwhile, should avoid food displayed in unsanitary conditions, choose thoroughly cooked meals, and observe good hygiene practices when preparing food at home.
“Many people associate food poisoning with restaurants or street vendors,” Hamdi said. “But a significant proportion of cases actually occur in people’s own homes.”
