OUTDOOR COOKING DONE RIGHT - DuBois Regional Medical Center Executive Chef Marla Sierzega grills up a few burgers. She knows when they are done â€" and safe â€" by using a meat thermometer. Food poisoning can occur if meats are not fully cooked to kill harmful viruses and bacteria. (Photo submitted)

DuBOIS â€" Eating outdoors is a fun part of summer. But there are common mistakes that we make that can turn a good time into a bad one.

In the United States each year, food poisoning causes about 76 million illnesses, 325,000 hospitalizations and up to 5,000 deaths, according to the Centers for Disease Control and Prevention.

One type of poisoning â€" salmonella - alone accounts for $1 billion in medical costs and lost work time, according to the CDC.

And on the opposite end of the spectrum, remember that not all are reported because some of us take care of the less severe cases at home.

But food poisoning doesn’t have to be a problem

What causes food poisoning?

The most common causes of food poisoning are viruses or bacteria.

Viruses account for most food poisoning problems. The most common types are the Norwalk virus, rotavirus and Hepatitis A. Most of these are spread by food items being contaminated by feces as well as from person to person.

Bacteria causes food poisoning in items not cooked well or left in the sun when they should be chilled.  Bacteria are usually the cause of a bad episode after a picnic.

One bacterium, salmonella, is found in undercooked eggs, poultry, dairy products and seafood.  Campylobacter, another food-borne bacterium, is transmitted by raw poultry, raw milk and water contaminated by animal feces.

Staphylococcus aureus produces a toxin on cream-filled pies; potato, macaroni, egg or tuna salads, and dairy products. Bacillus cereus is associated with rice, pastas and potatoes, and e coli is transmitted on raw or undercooked hamburger or unwashed vegetables.

Symptoms

Symptoms of food poisoning depend on the type of bacteria and the amount eaten. The symptoms can develop rapidly - within 30 minutes - or slowly - worsening over days to weeks. The common symptoms are nausea, vomiting, diarrhea and abdominal cramping. Usually food poisoning is not serious, and the illness runs its course in 24â€"48 hours.

However, symptoms can be severe, especially in the very young, the very old and people with certain diseases and conditions. Medical treatment is then necessary.

What can you do to prevent food poisoning?

Think about what you are doing, according to Marla Sierzega, executive chef at DuBois Regional Medical Center.

“There is no such thing as being overly cautious when it comes to preparing food and serving it. Simple steps like cleaning a cutting board or washing your hands can prevent days or even weeks of misery for yourself and others. Food safety precautions get no vacation at barbecues or picnics,” Sierzega said.       

Sierzega offers these basic rules of food safety when preparing for outdoor events:

Be clean

Pick a picnic location with access to water so you can wash your hands. Bring anti-bacterial wipes to use before touching food to cook and to eat.

Clean surfaces that you use before, during and after food preparation.

Clean coolers before and after a picnic. Use one tablespoon of bleach in a gallon of water, Sierzega said.

Do not use the same ice for beverages, salads and watermelon that is used to store the hot dogs and raw meat. Use separate coolers. Never consume ice that was used to store food or beverages. (Think of the dirty hands going into the cooler to dig for a favorite soft drink brand.)

Transporting Food

Make sure your cooler will keep foods at 40°F or colder, or carry foods that are less perishable, such as lunch meats, cheese or peanut butter. Keep drinks in a separate cooler since it will be opened more often.

Don't partially pre-cook meat or poultry before transporting. Cook it completely, cool it and keep in the cooler. Re-heat at the picnic.

Pack condiments in small containers rather than taking whole jars.

Put the cooler in the inside of the car rather than the hot trunk. Keep it in the shade, and keep adding ice.

If you cook food ahead of time, chill it thoroughly before putting it in the cooler. If you take hot food, wrap the dish in aluminum foil and towels to keep it above 140°F.

Take-out foods should be eaten within two hours of purchase or thoroughly chilled before adding to the cooler and transporting.

Safe grilling and serving

Take only as much food out of the cooler as being cooked.

When meat is cooked, transfer to a clean plate. Never place cooked meat on a plate that held raw meat.

Fully cook meats to ensure bacteria is kill. Hamburgers and ribs should be cooked to 165° F or until the center is no longer pink and juices are clear. Cook ground poultry to 165° F and poultry parts to 180° F. Reheat pre-cooked meats until steaming hot.

Never reuse marinades that have come in contact with raw meat, and don't put the cooked food back into an unwashed container or the dish that contained the marinade.

Keep cold foods cold and hot foods hot. Bacteria begin to multiply between 40 degrees and 140 degrees. Keep cold food at 40 degrees and under. Keep hot food at 140 degrees and up.

The best advice

“When in doubt, throw it out,” Sierzega said.

“Trust your senses. If food has funny odor or tastes even just a little off, don’t eat it. Using just a little common sense will ensure that your picnic or barbecue will be a good time to remember,” Sierzega said.