FOUNTAIN HILL, Pa. - Holiday weekends are prime time for cookouts and barbecues, but that food can make people sick if it sits out too long.
A local dietitian is sharing her rules of thumb when setting out that summer spread.
"Rates of food poisoning, unfortunately, increase in summer months, just because we have all of these picnics and we have these many, many salads that are so yummy. But we are having so much fun that we lose track of them when we're outside,” said Emily Wargo, sports dietitian specialist for St. Luke's University Health Network.
She said the most important rule of thumb for outdoor dining is to keep hot foods hot and cold foods cold. She explained that the danger zone for bacteria growth is between 40 degrees to 140 degrees Fahrenheit.
“We'll put leftovers in the freezer or fridge within two hours of cooking or one hour if it's above 90 degrees outside."Emily Wargo, sports dietitian specialist, St. Luke's University Health Network
“We want to keep raw meat, poultry, and seafood chilled until ready to grill or cook. We want to keep it below 40 degrees,” she said. “We'll put leftovers in the freezer or fridge within two hours of cooking or one hour if it's above 90 degrees outside, and then throw away any remaining perishable food if that hasn't been refrigerated that's outside of that time frame that I just mentioned."
The dietician said it’s also important to cook meat and poultry to the correct temperature, so she suggests using a meat thermometer.
"We want to cook certain meats at different temperatures. So 145 for beef, pork and fish; 160 degrees for hamburgers or other ground meat; and 165 for chicken or turkey. So make sure we're cooking meat thoroughly,” she said.
People who could be at higher risk for food poisoning include seniors, those with weaker immune systems, those who are pregnant and children under 5.
Wargo explained the symptoms.
"There's some nausea and vomiting," she said. "Maybe we do have some diarrhea. In more severe cases we might strike a fever. We might get some cold sweats if it is a very severe food-borne illness, but usually, those are the main symptoms that we think of right away."
She said there’s no treatment for food poisoning, but there are some ways to make it less severe. She said drinking a lot of water is key.
“We're maintaining our hydration, we're trying to eat things that are very light, so the BRAT diet: bananas, rice, apples, toast or applesauce toast. Things that are easily digestible. We can get some ginger ale, water, even those electrolyte beverages can be helpful now that those are so popular,” she said.
There can also be a fever involved, but if the fever gets very high, uncontrollable, or more serious symptoms of dehydration crop up, people should go to the emergency room.
