Part three of a six-part series on summer safety.

During the summertime doctors do see a spike in food poisoning because warm humid weather creates the right conditions for bacteria to grow and thrive everywhere.

Also, outdoor outings at the beach or a picnic don’t allow us to keep our food at the well-regulated temperatures, which help prevent bacterial growth. This puts us at all at risk but, as with many medical conditions, it’s our little nieces and nephews that are most at risk for serious complications from food poisoning. 

Here are a few tips Savvy Aunties can keep in mind for barbecues and picnics:

-Wash hands well with soap and water before and after touching any raw food.
-Keep raw meats and poultry away from prepared foods or fruits and vegetables to avoid cross-contamination.
-Bury your cooler in the sand to keep it cooler at the beach and pack it so that the last thing you put in is the first thing you want to take out and eat.
-When grilling use a meat thermometer to ensure you have cooked food thoroughly and check it in several places to make sure the bacteria are killed throughout the meat.
-Proper temperatures are as follows: about 150 degrees Farenheit for steaks, roasts and chops of beef; 165 degrees for ground veal, pork or poultry; 180 degrees for whole poultry (hint: the juices should run clear on properly-cooked poultry).
-Discard food or refrigerate after it has been left out within two hours or within one hour if the ambient temperature is above 90 degrees Farenheit.