Foodborne illnesses peak during June, July and August, accounting for one-third of all such illnesses in the U.S.

Other illnesses occur due to bacterial contamination in food. Common bacteria implicated in foodborne illness include campylobacter, listeria, salmonella and E. coli.

The second type of foodborne illness caused by Bacillus cereus can occur 8 to 16 hours after consumption. Its symptoms are diarrhea and stomach cramps.