As summer gatherings gain momentum, food safety experts are highlighting common pitfalls at barbecues and cookouts that can lead to foodborne illnesses. The primary concerns revolve around personal hygiene, temperature control of food, and proper preparation of meats.
Ellen Shumaker, director of outreach for North Carolina State University’s community food safety program, identifies inadequate handwashing as a significant risk. "When I think about foodborne illness at a barbecue or cookout, the first thing that comes to mind for me isn’t a certain food per se, but behaviors that can elevate risk," Shumaker stated. She emphasized that the communal nature of sharing food, like chips, means that improper handwashing after using the restroom can easily spread germs. To mitigate this, Shumaker suggests providing handwashing facilities or hand sanitizer at gatherings.
Another major risk identified by food safety inspector Jeff Nelken is leaving food in the "danger zone"—temperatures between 40 and 140 degrees Fahrenheit—where bacteria can rapidly multiply. Food should not remain in this temperature range for more than two hours, and ideally, cold dishes should not be left out for more than an hour. Nelken recommends using a pocket food thermometer to ensure cold foods stay below 40 F and hot foods, especially meats, remain above 140 F.
Shumaker advises putting out only small amounts of food at a time and replenishing as needed, which helps keep food temperatures safe and reduces cross-contamination. For beverages, keeping them in coolers with ice packs is crucial.
Handling raw meat also presents significant risks. Experts stress that any utensils or plates used for raw meat should not come into contact with cooked meat. This includes separate utensils for grilling raw meat and a thorough cleaning of the grill before cooking items like vegetables or fruits, to prevent flavor transfer and contamination.
Nelken also highlighted the importance of cooking meat to safe internal temperatures. According to the U.S. Department of Agriculture, chicken should reach at least 165 F, beef 145 F, and ground beef 160 F. Using a food thermometer is key to ensuring meat is cooked thoroughly and safely.