University of Wisconsin - Extension

Summer is often associated with cookouts, picnics and other outdoor meals. But the combination of warm weather and leaving food out at room temperature can cause serious food safety concerns, according to a University of Wisconsin-Extension food science specialist.

"There are potential hazards when improperly transporting, handling, cooking and storing food," says Barbara Ingham, also a professor of food science at UW-Madison. "But you can greatly reduce any food safety risks for your family by following some simple guidelines, starting at the grocery store."

Ingham has these ideas:

Buy cold food like meat and poultry right before checking out. Separate raw meat and poultry from other food in the cart to prevent cross-contamination when raw meat juices drip onto other foods.

Load meat and poultry into the coolest part of the car. If you live further than 30 minutes away, bring a cooler with ice during summer months to store perishable foods when driving.

Place meat and poultry in the refrigerator immediately when you return

home. Freeze ground meat and poultry that won't be used in one or two days.

Other meats should be cooked within four or five days of purchase.

Completely defrost meat and poultry before grilling or cooking so it cooks more evenly. Use the refrigerator for slow, safe thawing. Or, thaw sealed meat and poultry packages in cold water. You can safely defrost meat and poultry in the microwave if the food will be cooked immediately.

Meat and poultry should be marinated in the refrigerator, not at room temperature. Use marinade that has been saved ahead of time to baste meat or poultry on the grill, rather than the marinade used with the raw meat or poultry.

Keep food cold when transporting it by using an insulated cooler with ice or ice packs to keep food at 40 degrees F. or below. Pack food right from the refrigerator into the cooler before leaving. Keep coolers out of direct sun and avoid lifting the lid too often, which lets cold air out and warm air in. Keep meat and poultry refrigerated until you are ready to use it.

Don't use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria in raw meat and poultry juices can contaminate safely cooked food.

Cook food to safe internal temperature. Use a meat thermometer, especially for grilled foods that can brown quickly on the outside, but may still not be thoroughly cooked on the inside. Whole poultry should reach 180 degrees F., and breasts should be cooked to 170 degrees F. Hamburgers should reach 160 degrees F. Beef, veal and lamb steaks and chops can be cooked to 145 degrees F. All pork should reach 160 degrees F.

Never partially grill meat or poultry, then finish cooking it later.

Meats should not be left at room temperature after cooking for more than two hours. In hot weather, food should not sit out more than one hour.

Refrigerate leftovers promptly in shallow containers that allow for rapid cooling.