Community Corner

Keep Food Poisoning Off Your Menu This Summer

Foodborne illnesses can range from mild nausea to a serious condition that requires medical attention. Here are some tips to keep your family safe.

This post was written by Akiko Oda.

Hot summer temperatures and meals served outside can be a recipe for illness if outdoor chefs don’t follow a few basic guidelines to keep outside eating healthy and safe.
Foodborne illnesses can range from mild nausea to a serious condition that requires medical attention. Young children, the elderly, and people who have a weakened immune system are at higher risk to get severely ill.

State health officials offer tips to ensure that foods served outdoors are safe to eat:
  • Wash your hands thoroughly and often during food preparation 
  • Store ready-to-eat foods separately from raw meat to prevent contamination
  • Prepare meat for barbecues at home using clean utensils
  • Wash fruits and vegetables before slicing and serving

When packing for an outdoor picnic or barbecue, make sure to bring a food thermometer to ensure meats are cooked to a safe temperature; a cooler with plenty of ice to keep cold foods cold; and disposable wet-wipes, paper towels, and garbage bags for cleaning up.

Barbecued meat might look done, but only a food thermometer can show you if the food is safe. Recommended cooking temperatures:

  • Ground beef and hamburger - 160 degrees F.
  • Hot dogs - 165 degrees F.
  • Steaks and roasts - 145 degrees F.
  • Chicken breasts - 165 degrees F.
  • Fish - 145 degrees F.
  • Pork - 160 degrees F.

Food that has been kept chilled at 41 degrees or below and whole fruits, bakery items, chips, and unopened drinks can be used later. 

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Throw away prepared food such as barbecued meat, salad, melon and sandwiches that have been sitting out for more than two hours.

Extra food should be kept cold in a cooler that’s stored in the shade. Food left in a car, on a table, or in a picnic basket for more than two hours should be thrown out.

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