Grill Smart, Chill Smart: Summer Food Safety Tips to Prevent Food Poisoning

Nothing spoils a summer BBQ faster than food poisoning. Whether you’re hosting a backyard cookout or heading to the park for a picnic, following simple food safety tips can keep your friends and family healthy all summer long.

‍Why Food Poisoning Spikes in Summer

Hot weather creates the perfect environment for bacteria to grow on improperly stored or undercooked foods. According to the CDC, foodborne illnesses like salmonella, E. coli, and listeria are more common in summer due to outdoor cooking, less refrigeration, and cross-contamination at picnics.

Common Summer Foodborne Illnesses

• Salmonella: Often found in undercooked poultry, eggs, and raw produce
• E. coli: Linked to undercooked ground beef and contaminated vegetables
• Listeria: Can grow on soft cheeses, deli meats, and unchilled salads
• Campylobacter: Found in raw poultry and unpasteurized milk

Symptoms typically include nausea, vomiting, diarrhea, fever, and abdominal cramps—usually within hours to a few days of exposure.

Grill Smart: Cooking Meat to Safe Temperatures

Use a food thermometer to ensure meat is cooked thoroughly. Don’t rely on color or texture alone.

• Chicken and poultry: 165°F (including wings and thighs)
• Ground beef: 160°F
• Steak, pork, lamb: 145°F with a 3-minute rest time
• Hot dogs and sausages: 165°F if precooked, 160°F if raw
  Keep raw meat away from ready-to-eat foods, and wash hands, utensils, and cutting boards after handling.

Chill Smart: Keeping Sides and Leftovers Safe

Cold foods like potato salad, pasta salad, fruit, and dips need to stay at 40°F or colder.

• Use coolers with ice packs and store them in the shade
• Keep food covered to avoid flies and contamination
• Don’t leave perishable items out for more than 2 hours (1 hour if it’s over 90°F)
• Store leftovers in shallow containers in the fridge within 2 hours

Tips for Summer Picnics and BBQs

• Wash produce before packing or serving
• Pack separate coolers for raw meats and drinks
• Bring hand sanitizer or handwashing supplies
• Use disposable plates and utensils to reduce cross-contamination
• Keep an eye on kids sneaking bites from the table before things are cooked or chilled

When to See a Doctor for Food Poisoning

Most cases resolve at home with rest, hydration, and over-the-counter medications. But you should contact a doctor if you or a child experiences:

• Severe or bloody diarrhea
• High fever (over 102°F)
• Dehydration (dry mouth, dizziness, low urine output)
• Vomiting that won’t stop
• Symptoms lasting more than 3 days

The Primary Care Providers at BASS Medical Group can help diagnose and treat foodborne illness, especially in vulnerable groups like young children, older adults, or people with chronic health conditions.

Feeling sick after a summer cookout? Don’t wait—Request an Appointment with a BASS Primary Care provider today.