How to keep your food safe during that Memorial Day picnic

Foodborne illnesses can be particularly scary because most of the germs that contaminate our food can’t be seen or smelled. The food looks fine, but it could contain dangerous amounts of Salmonella, which is the No. 1 cause of hospitalizations and deaths from foodborne illness in the United States.

Bacteria including Salmonella, Listeria and E. coli caused nearly 90 food recalls in 2023, roughly the same number as in 2022, our latest Food for Thought analysis of government data found. One of the big ones in late 2023: An outbreak caused by contaminated cantaloupe; there were 12 related recalls. This outbreak sickened more than 400 people with Salmonella in 44 states, leading to 158 hospitalizations and six deaths. Other big outbreaks in 2023 were caused by Listeria: Peaches and leafy greens.

Illnesses caused by Salmonella and Listeria occur more often in the summer because the bacteria love warm temperatures and unrefrigerated foods at picnics and outdoor gatherings, experts say.

Following these easy food safety steps can help you avoid getting sick from many types of food contamination or food poisoning, according to the Centers for Disease Control and Prevention.

• Clean: This means washing your hands, your utensils and your preparation surfaces frequently. This is particularly important if you’re handling uncooked meat, chicken and other poultry, seafood, flour, or eggs.
  And if you touch the water faucet handles with dirty hands, wipe those down too after you wash your hands.
  Wash all fruits and vegetables before slicing, peeling and eating.
  And wash your hands in between preparing different types of food to avoid transferring bacteria from one type of food, if it exists, to another.
• Separate: For food items that will not be cooked, keep them separate from raw meat, poultry and seafood.
• Cook: Remember that more than a dozen recalls from the U.S. Department of Agriculture in 2023 stemmed from Listeria, E. coli and other pathogens. These recalls involved tens of thousands of pounds of beef, pork and poultry. And that’s just the ones we know about. It’s important to know that cooking to the proper temperature kills Listeria, Salmonella and E. coli.
  Use a food thermometer to make sure your food is cooked properly to reach a temperature high enough to kill germs. To be safe, use two thermometers in case one is faulty.
  Quite simply, undercooked meat and poultry can make you sick. Beef and pork may contain Salmonella, E. coli, Yersinia and other bacteria. Raw poultry frequently contains Campylobacter and can also contain Salmonella, Clostridium perfringens and other bacteria.
  Rinsing contaminated items, such as lettuce or mushrooms, can remove pesticide residue and some germs, but it won’t kill bacteria such as Salmonella, Listeria or E. coli.
• Chill: Refrigerate perishable food within two hours if it’s out at room temperature. Refrigerate it within one hour if the food is out in temperatures above 90 degrees, at a picnic for example. In addition, frozen foods should be thawed in the refrigerator, not at room temperature.
• Stay informed: Finally, keep up with the latest food recalls. Here’s our consumer guide on ways to protect you and your family.