As the Fourth of July approaches, there are important summer food safety tips everyone should be aware of as they prepare for cooking and grilling.
Every year an estimated 1 in 6 Americans get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases, according to the Department of Homeland Security. Illnesses tend to rise during the summer because bacteria multiply faster in warmer weather.
Florida State University’s Qinchun Rao is an assistant professor of food science in the Anne Spencer Daves College of Education, Health, and Human Sciences. He is a research scholar for the Food Safety and Quality Lab at FSU. Rao’s research interests include using food chemistry, especially immunochemistry and physiochemistry, as a tool to answer questions arising in both food safety and quality disciplines.
Rao understands food safety. It’s an area he believes is an afterthought when it comes to summer cookouts.
“Summer food safety is often overlooked, and this can lead to some serious consequences,” Rao said. “The combination of warm weather and increased outdoor gatherings creates perfect conditions for foodborne illnesses to thrive and spread.”
Rao offers advice on the best ways to handle food during the summer. You can find these tips below.
Media inquiries for Rao can contact him via email at qrao@fsu.edu.
SUMMER FOOD SAFETY ADVICE FROM QINCHUN RAO
How long is it safe to leave cooked meats like pork ribs, hamburgers or grilled chicken out at room temperature? How safe is it for those foods to be left outside on serving trays during a summer cookout?
Cooked meats should not be left out at room temperature for more than two hours. However, if the ambient temperature is above 90°F, as is common during summer cookouts, the safe window shortens to one hour. This applies whether the food is indoors or outdoors. After this time, bacteria can multiply rapidly in the “danger zone” between 40°F and 140°F, increasing the risk of foodborne illness.
What about cold dishes or mayonnaise-based dishes like potato salad, pasta salad, or deviled eggs? Is there a time limit before they should be refrigerated or discarded?
Cold or mayonnaise-based dishes are particularly susceptible to bacterial growth. These should also be kept out for no more than two hours, or one hour if the temperature exceeds 90°F. To keep them safe, they should be stored at or below 40°F, ideally in a cooler with ice or on a bed of ice while being served.
Are there any foods that are especially risky to serve outdoors in the heat without proper cooling?
Yes, foods that are high in protein and moisture, such as dairy products, eggs, seafood, cooked meats and mayonnaise-based salads are especially risky. These items provide an ideal environment for bacteria like salmonella and listeria to thrive if they are not kept at safe temperatures.
Is there a general outdoor temperature—or temperature range—that puts food at greater risk for spoilage or foodborne illness?
The USDA defines the “danger zone” as the temperature range between 40°F and 140°F. Within this range, bacteria can double in number in as little as 20 minutes. Outdoor temperatures above 90°F are particularly hazardous, as they accelerate spoilage and reduce the safe exposure time to just one hour.
What are some simple ways people can keep food safe at an outdoor event—like using foil to cover food, coolers, ice packs or food thermometers?
To keep food safe outdoors, use insulated coolers with ice packs for cold items and chafing dishes or insulated containers for hot foods. Always use a food thermometer to ensure meats reach safe internal temperatures (e.g., 165°F for poultry, 160°F for ground meats). Cover food with foil or lids to protect from insects and sun and serve in small batches, replenishing from coolers as needed.
Are there any food safety myths you hear around summer barbecues or potlucks?
A common myth is that “if food smells and looks fine, it’s safe to eat.” In reality, many harmful bacteria do not alter the taste, smell or appearance of food. Another myth is that “reheating food will kill all bacteria.” While reheating can kill some bacteria, it may not destroy toxins already produced by bacteria like Staphylococcus aureus.
If food has been sitting out for a few hours on a kitchen counter (indoors) is it still safe to take leftovers home, refrigerate and eat later? Or is it better to throw it out?
If perishable food has been left out for more than two hours (or one hour in hot conditions), it should be discarded. Refrigerating it after this period does not make it safe, as bacteria may have already multiplied to dangerous levels. It’s safer to throw it out than risk foodborne illness.
What are some risks associated with eating food that has been sitting out too long? Which types of foods pose the greatest health risk in terms of spoilage and foodborne illness?
Eating food that has been left out too long can lead to foodborne illnesses caused by bacteria such as salmonella, E. coli and listeria. Symptoms may include nausea, vomiting, diarrhea and fever. The most hazardous foods include meats, poultry, seafood, dairy products, eggs and moist cooked grains or vegetables, especially when not kept at safe temperatures.