With summer’s barbecues, picnics, and festivals come warmer temperatures and outdoor cooking—conditions that also help bacteria and parasites thrive: one-third of all foodborne illnesses in the U.S. are reported between June and August. And while many cases are mild, some can cause serious complications in children, the elderly, and other vulnerable populations. A new analysis from Trace One identifies which states report the highest rates of foodborne illness, utilizing national estimates and four years of finalized state-level CDC data. The analysis also explores the most commonly tracked foodborne pathogens, and how the risk of illness fluctuates throughout the year.