6 Foods Most Likely to Give You Food Poisoning This Summer (and How to Stay Safe)

Summer’s prime time for picnics and barbecues. But, as the thermostat rises, so does the risk of food poisoning: That’s because the bacteria that can make you sick, such as E.coli, Salmonella, and Listeria, thrive in warmer temperatures, says Janet L. Buffer, RD, MPH, the senior institute manager of George Washington University’s Institute for Food Safety and Nutrition Security.

These bacteria grow rapidly between 40° and 140°F, doubling in as little as 20 minutes.  To reduce your risk of food poisoning, you should always put away perishable food within two hours—one hour if the temperature is 90°F or hotter outside. But because people are eating more meals outside, foods often sit out for longer, says Buffer.

How can you soak up the sun, food and fun without getting sick? Know which foods are the riskiest and take the right precautions. Consider these common culprits—and what you can do to stay safe all summer.

Burgers

Nothing says summer like burgers on the grill. But many people don’t cook burgers (and other meats) to a hot enough temperature to destroy bacteria. Burgers need to reach 160°F; steaks, roasts, and chops to 145°F; and chicken to 165°F. Use a food thermometer inserted into the thickest part of the meat. (Here’s a refresher on how to use a meat thermometer.) Don’t rely on eyeballing. “Even burgers that look well-done may not have reached a safe temperature,” says Buffer. Older ground meat can oxidize, which makes it appear brown even when it’s undercooked. 

Chicken

Get this: One in every 25 packages of chicken at the grocery store is infected with Salmonella. Other bacteria, such as Campylobacter, are even more common, says Buffer.

One issue is that people accidentally spread the bacteria in raw chicken and its juices. “When grilling, people often put cooked chicken back on the same tray they used for the raw chicken, causing cross-contamination,” says Buffer. If you’re defrosting chicken before cooking, make sure you’re doing it right. Always use different plates and utensils for raw and cooked chicken, and wash your hands thoroughly after touching the chicken. 

Salads and Fruit Plates

Most people know they should keep creamy potato salads and slaws chilled, but leave out salads, fruit plates, and crudites for hours. “If you cut or bruise a fruit or vegetable, it’s vulnerable to pathogens,” says Buffer. Put these dishes—and all perishable foods—on ice at that outdoor barbecue or potluck. Or remember to refrigerate them after two hours (one hour if it’s hot out). And make sure your refrigerator is at the right temperature; this matters especially in the summer months when kitchens can be on the warm side.

Hot Dogs

Hot dogs are precooked, but that doesn’t mean they’re automatically safe to eat. “Ready-to-eat foods, such as hot dogs, can become contaminated with Listeria during processing,” says Buffer. Cook them until they’re steaming hot, or you can put a thermometer into them lengthwise to check they’re 140°F or hotter. And, like other perishable foods, put away those leftovers within one or two hours. If you forget and leave them out too long, toss those leftovers instead of trying to reheat them. Some bacteria, such as staphylococcus, can produce toxins that aren’t destroyed with hot temperatures.

Deviled Eggs

Eggs can carry bacteria like Salmonella both on their shells and inside the egg itself, according to the FDA. That’s why you should cook eggs until the yolks are firm, not runny. And avoid putting cooked deviled eggs into the same container that housed the raw eggs.

Watermelon

Before you dig into that juicy watermelon, give it a good rinse. Watermelons grow on the ground, which exposes them to soil, dirty water, animal waste, and more. And then they go through lots of handling from the farm to supermarket, so their surfaces can become contaminated. So, when you cut the fruit, the knife can transfer bacteria from the surface into the flesh, says Buffer. She recommends rinsing the melon under cool running water, and rubbing the surface with a fruit brush to wash away any bacteria. Then slice and enjoy!