Cookout Caution: Keeping Food Safety in Focus This Summer

As spring turns into summer, outdoor gatherings with family and friends become more frequent. From sporting events and holiday celebrations like Memorial Day and the Fourth of July to relaxing afternoons by the lake, warm weather brings plenty of opportunities to enjoy food together outdoors. 

With these gatherings comes an important reminder: food safety should always be part of the plan. 

According to the Centers for Disease Control and Prevention (CDC), approximately 48 million Americans experience foodborne illness each year, about one in six people. Of those, 128,000 are hospitalized and 3,000 die. Common symptoms include nausea, vomiting, diarrhea, abdominal pain, and fever. While anyone can be affected, older adults, young children, and individuals with weakened immune systems are at higher risk for severe illness. 

Fortunately, a few simple precautions can significantly reduce your risk. 

Clean Your Produce Wash all fruits and vegetables thoroughly under running water before eating, cutting, or cooking. While washing reduces the risk of contamination, it does not eliminate it entirely. When possible, be mindful of where your food comes from and choose reputable sources, including local farmers markets. 

Cook Foods to Safe Temperatures Raw or undercooked animal products carry the highest risk of contamination. Use a food thermometer to ensure foods reach safe internal temperatures: 

• 145°F for whole cuts of beef, pork, veal, and lamb (allow to rest for 3 minutes), and for fish (cook until opaque) 
• 160°F for ground meats 
• 165°F for poultry, leftovers, and casseroles 

Proper cooking helps eliminate harmful bacteria, viruses, and parasites. 

Avoid Cross-Contamination Keep raw meat, poultry, seafood, and eggs separate from ready-to-eat foods like fruits and vegetables. Use separate cutting boards, utensils, and plates to prevent the spread of bacteria. 

Store and Cool Foods Safely Bacteria grow rapidly between 40°F and 140°F, often referred to as the 'danger zone.' To reduce risk: 

Refrigerate perishable foods within 2 hours (or 1 hour if temperatures exceed 90°F) 
Cool foods quickly using shallow containers (no more than 2 inches deep) 
Thaw frozen foods in the refrigerator, cold water, or microwave, never at room temperature 
When preparing food in advance, store it promptly at safe temperatures 
 
When in doubt, throw it out. 

Keep Food Covered Outdoors Outdoor environments increase exposure to insects, which can carry harmful bacteria. Keep food covered whenever possible to prevent contamination. 

Maintain Clean Preparation Areas Wash hands thoroughly with soap and water before, during, and after food preparation. Clean all surfaces, utensils, and equipment with hot, soapy water after use to reduce the spread of germs. 

Know When to Seek Medical Care Most foodborne illnesses are mild and resolve on their own. However, seek medical attention if you experience: 

• Blood in stools 
• High fever (over 102°F) 
• Persistent vomiting 
• Signs of dehydration 
• Diarrhea lasting more than three days 

By keeping these principles in mind, you can help ensure that your summer gatherings remain both enjoyable and safe. 

Dr. Deane is a gastroenterologist at Wilson Gastroenterology. 

A version of this article was published in The Wilson Times on April 9, 2026