According to the United States Department of Agriculture, foodborne illnesses are a “preventable public health challenge” causing an estimated 48,000 illnesses and 3,000 deaths each year.

And summer, with its warmer temperatures and outdoor barbeques and picnics, is a prime time for these illnesses to surface.

“Summer is a peak time for foodborne illnesses because we leave so many foods exposed to the elements during picnics, boating, beach, sporting events, etc.,” said Dr. Jill Roberts, a USF College of Public Health associate professor and food safety expert. “Some microbes cause disease simply by being present (Salmonella), while others cause disease due to the production of toxins while growing (Staphylococcus). Microbes like to multiply at higher temperatures, similar to the temperature of our bodies. So, when it is hot outside, the food heats up and any microbes that are present start multiplying.”

The first step to protecting yourself say Roberts and other food safety experts is keeping foods at the proper temperature.

• When you’re barbequing, use a meat thermometer to make sure foods are cooked to a safe temperature. The Centers for Disease Control and Prevention recommends cooking chicken, for example, to a temperature of 165 Fahrenheit degrees, ground beef to 160 degrees Fahrenheit.
• Thaw and marinate foods in the refrigerator. Once you take raw meat out of a marinade, discard it. Using it on cooked meat can spread contaminants.
• Keep cold foods cold. “Use a cooler,” cautioned Roberts.
• Put perishable foods in the refrigerator/cooler within two hours of having them out.
• “When in doubt,” Roberts said, “throw it out.”
• Don’t cross-contaminate. For example, don’t put cooked meat onto a platter that held uncooked meat unless the dish is washed first.
• Make sure you always wash your hands after handling raw meat.

Lastly, if you’re in a high-risk group for serious complications from food illnesses, be extra vigilant. While anyone can develop food poisoning—even by eating only a minuscule amount of contaminated food—young children, those who are 65 and older and those with a weakened immune system are at particular risk.

Story by Donna Campisano, USF College of Public Health