With grilling and picnic season in full swing, proper food handling matters. How you prepare and store food plays a big role in preventing food poisoning. Anyone can get sick from contaminated food, but pregnant women, older adults, young children, and people with chronic illnesses face higher risk.
Salmonella, Norovirus, Clostridium perfringens, Listeria monocytogenes, E. coli, and Staphylococcus aureus are the bacteria and viruses most commonly behind foodborne illness, or food poisoning. The CDC estimates 1 in 6 Americans gets sick from contaminated food or drinks each year, so it’s worth taking precautions.
Symptoms range from mild nausea, vomiting, and abdominal cramps to diarrhea, fever, chills, and dehydration. Often called the stomach flu, it typically strikes within hours or days of eating the offending food and clears up within a few days. Severe vomiting or diarrhea can cause dehydration or electrolyte imbalances that need medical attention.
Prevent Food Poisoning: Clean / Separate / Cook / Chill / Call
Clean – Wash your hands with soap and water for 20 seconds before handling food and again after touching raw meat. Wash produce before cutting it, and wash surfaces and utensils after each use. Don’t wash raw meat or poultry, since this can splash bacteria onto other foods and surfaces.
Separate – Use separate cutting boards, plates, and utensils for raw meat and produce, and don’t serve cooked meat on a plate that held raw meat. Keep raw meat away from other foods in your cart and fridge.
Cook – Most bacteria are destroyed by proper cooking. Use a food thermometer to confirm safe internal temperatures rather than guessing (160°F for ground beef, for example), and keep a temperature chart handy near your grill.
Chill – Keep cold foods cold. Avoid leaving deli meat and mayo-based salads at room temperature for more than two hours, or one hour if it’s above 90°F. Clean up promptly and refrigerate perishables right away. When in doubt, throw it out.
Call – Call your healthcare provider if you have diarrhea lasting more than 3 days, a fever above 102°F, signs of dehydration, bloody stools, or you’re in a higher-risk group (pregnant, 65+, very young, or immunocompromised), even with milder symptoms. Call 911 for an emergency. If you got sick after eating at a restaurant, consider contacting your local health department.
How do you treat food poisoning?
Most mild cases resolve with rest and fluids. Sip non-caffeinated fluids to stay hydrated. As symptoms ease, reintroduce bland foods like oatmeal, bananas, applesauce, and toast.