Protecting Yourself and Your Family from Foodborne Illnesses at State Fairs and Festivals This Fall
Fall in the United States brings cooler weather, colorful leaves, and a calendar filled with state fairs, agricultural shows, and local festivals. These events are beloved traditions, offering fried delicacies, barbecue competitions, fresh produce markets, and even petting zoos for children. Families attend for the atmosphere, entertainment, and above all, the food. But behind the joy and aromas of funnel cakes, corn dogs, and smoked meats lies a serious risk that too often goes unnoticed: foodborne illness.
Large public gatherings that serve food are uniquely vulnerable to outbreaks of Salmonella, E. coli, Listeria, Campylobacter, and other pathogens. Temporary kitchens, mass food preparation, variable sanitation standards, and the sheer diversity of food types increase the chances that harmful bacteria or viruses will reach consumers. Over the past two decades, dozens of outbreaks tied to fairs and festivals have left thousands sick, with some cases resulting in hospitalization or even death.
As state fair season ramps up, it is crucial for families to be aware of these risks, learn about past outbreaks, and understand how to minimize danger while still enjoying the fun.
Why Fairs and Festivals Pose a Higher Risk for Foodborne Illness
1. Temporary Food Facilities
Unlike permanent restaurants or grocery stores, food vendors at fairs often work in temporary or mobile kitchens. Equipment is brought in for just a few days or weeks, refrigeration is not always consistent, and cooking surfaces may be improvised. This raises the odds of improper food storage, undercooking, and cross-contamination.
2. High Volume and Speed
Fairs draw massive crowds. Vendors sometimes serve hundreds of portions per hour, which can lead to shortcuts in handwashing, cleaning utensils, or monitoring food temperatures. Busy lines and pressure to serve quickly create opportunities for mistakes.
3. Outdoor and Warm Weather Conditions
Although fall is cooler than summer, many festivals still occur in warm or humid conditions where bacteria multiply quickly. Food that sits unrefrigerated at a booth or is left under heat lamps can quickly enter the “danger zone” of 40°F to 140°F where pathogens thrive (USDA.gov).
4. Close Contact with Animals
Agricultural fairs often feature livestock shows or petting zoos. While enjoyable for children, these attractions increase exposure to zoonotic pathogens like Campylobacter and E. coli O157:H7. Even if the food itself is safe, contaminated hands after touching animals or fences can lead to ingestion of harmful bacteria when eating.
5. Diverse Food Choices and Novelty Dishes
From deep-fried candy bars to raw cider tastings, fairs highlight creative and unusual foods. These dishes may not always be prepared with safety in mind. Unpasteurized milk, undercooked meats, or improperly canned products sometimes appear at local markets, creating risks that are greater than those posed by typical home cooking.
Types of Foodborne Contamination Common at Fairs
Salmonella
One of the most common pathogens at food events, Salmonella can spread through undercooked poultry, eggs, or cross-contamination from raw meat. Symptoms include diarrhea, fever, and abdominal cramps. Children and the elderly are especially at risk of severe illness.
Escherichia coli (E. coli O157:H7)
This dangerous strain of E. coli often originates from cattle and can contaminate ground beef, leafy greens, or unpasteurized dairy. It is notorious for outbreaks linked to petting zoos at fairs. Infection can cause bloody diarrhea and, in severe cases, hemolytic uremic syndrome (HUS), a potentially fatal kidney complication.
Listeria monocytogenes
While less common than Salmonella or E. coli, Listeria is particularly dangerous for pregnant women, newborns, and immunocompromised people. It thrives in cold environments and can contaminate ready-to-eat foods like soft cheeses, deli meats, or salads offered at fairs.
Campylobacter
Often linked to poultry and animal contact, Campylobacter infections cause diarrhea, fever, and cramps. Like E. coli, it can also be transmitted at petting zoos when hand hygiene is not enforced.
Norovirus
This highly contagious virus spreads rapidly in crowded environments. A single contaminated food handler or surface can infect dozens of people. Outbreaks of norovirus at fairs and festivals are particularly challenging because the illness spreads easily person-to-person as well as through food.
Past Outbreaks Linked to Fairs and Festivals
North Carolina State Fair E. coli Outbreak, 2004 and 2011
One of the most famous fair-related outbreaks occurred in North Carolina in 2004, when over 100 people were sickened by E. coli O157:H7 linked to a petting zoo (CDC.gov). A similar outbreak occurred at the same fair in 2011, sickening dozens and leading to lawsuits against the state fair organizers. These incidents prompted stricter regulations on animal exhibits across the United States.
Ohio County Fair, 2014
In 2014, a county fair in Ohio was linked to an outbreak of Campylobacter. Health investigators traced the illnesses back to undercooked chicken served by a vendor. Several attendees were hospitalized.
Minnesota State Fair Salmonella Outbreak, 2018
Salmonella was traced to a specific vendor serving chicken and vegetables at the Minnesota State Fair in 2018. At least 17 people fell ill, with many requiring medical treatment.
Wisconsin Animal Exhibits, 2019
More than 30 cases of E. coli were linked to animal barns and petting zoos at Wisconsin fairs in 2019. Several young children developed HUS, underscoring how dangerous these infections can be for the youngest fairgoers.
Other International Examples
The risk is not confined to the United States. In Canada, multiple outbreaks of E. coli and Salmonella have been linked to summer and fall fairs. In the United Kingdom, public health officials regularly warn about the risks of unpasteurized cider and cheeses sold at seasonal markets.
Protecting Yourself and Your Family
While the risks are real, families can enjoy state fairs and festivals safely by taking precautions. Here are practical steps:
1. Choose Vendors Carefully
Look for vendors with clean stalls, visible handwashing stations, and food kept at appropriate temperatures. Avoid stands where raw meat is handled without gloves or where cooked food is left sitting out.
2. Watch Food Temperatures
Hot foods should be served piping hot, and cold foods should be chilled. Do not eat items that appear lukewarm or have been sitting out for extended periods.
3. Avoid High-Risk Foods
Raw or undercooked meats, unpasteurized milk, raw cider, and soft cheeses are best avoided at fairs, especially for children, pregnant women, and immunocompromised people.
4. Practice Good Hand Hygiene
Always wash hands with soap and water (Mayoclinic.org) after touching animals, fences, or communal surfaces. Use hand sanitizer when soap and water are not available, but remember that sanitizer does not kill all germs, such as certain strains of E. coli.
5. Keep an Eye on Children
Young kids are at higher risk of infection because they often put their hands in their mouths. Ensure they wash hands after playing and before eating. Discourage eating while walking through animal barns.
6. Stay Hydrated with Safe Drinks
Only drink beverages from sealed containers or vendors you trust. Avoid ice from questionable sources and be cautious with unpasteurized products.
7. Be Alert to Symptoms
If you or your child develop symptoms such as diarrhea, fever, or vomiting after attending a fair, seek medical attention promptly. Mention recent attendance at a fair or festival to help healthcare providers make a timely diagnosis.
The Role of Organizers and Regulators
Families can take precautions, but ultimately the responsibility for food safety rests with vendors, organizers, and regulators. Health departments must inspect vendors, ensure refrigeration equipment is available, and enforce animal-contact hygiene rules. Organizers should provide adequate handwashing stations, restrict risky foods, and train vendors on safe handling practices.
Some states have passed laws requiring barriers between visitors and animals in petting zoos, mandatory signage about handwashing, and clear separation between food areas and livestock barns. These measures have been shown to reduce the risk of transmission.
Public Advisories
The Centers for Disease Control and Prevention (CDC) has repeatedly warned about the dangers of foodborne illness at fairs and festivals. In one public health advisory, the CDC stated:
“Every year, foodborne diseases make 48 million people sick, hospitalize 128,000, and kill 3,000 in the United States. Events such as fairs, festivals, and petting zoos present unique risks because of temporary food facilities and close contact with animals.” (CDC.gov).
This information underscores the scale of the problem. While foodborne illness is often dismissed as a minor stomach upset, the CDC highlights that thousands of Americans die each year from contaminated food. When applied to fairs and festivals, the risks are amplified because of temporary settings and vulnerable populations like children. The message is clear: prevention and vigilance are critical.
Analysis & Next Steps
What’s new: With fall festival season underway, public health authorities are again stressing the importance of food safety at temporary events. Recent outbreaks tied to fairs in the past decade demonstrate that risks remain despite improvements in regulation.
Why it matters: State fairs and festivals bring together large crowds, children, and older adults, groups that are especially vulnerable to foodborne illness. Even one vendor’s mistake or a poorly managed animal exhibit can trigger dozens of illnesses.
Who’s affected: Anyone attending fairs or festivals is at risk, but children, pregnant women, the elderly, and those with weakened immune systems face the highest danger. Vendors and organizers also bear responsibility, since outbreaks can lead to lawsuits, lost revenue, and reputational damage.
What to do now: Families should practice strict hand hygiene, avoid high-risk foods, and monitor symptoms after attending events. Organizers and regulators should strengthen inspection protocols, provide handwashing facilities, and enforce food safety standards. Vendors should maintain strict temperature control, separate raw and cooked foods, and undergo training in food handling.
Final Note
State fairs and festivals are cultural treasures, offering communities a chance to gather, celebrate agriculture, and enjoy unique foods. Yet these beloved events come with hidden risks. History shows that outbreaks of Salmonella, E. coli, and other pathogens are not rare, and the consequences can be severe.
By combining vigilance from families with stronger oversight by organizers and regulators, the risks can be greatly reduced. Enjoying a corn dog or funnel cake should not come with the risk of hospitalization. This fall, as you and your family head to a local fair, keep safety in mind alongside tradition. A little preparation and awareness can ensure that your memories are filled with laughter and joy, not a trip to the emergency room.
