The days are long, the air is warm, and summer cookout season is still in full swing, leading into fall tailgating time. But the summer heat also is the perfect temperature for some uninvited guests: dangerous bacteria that can get people sick.

“I have worked with clients where they have picnics and everyone gets sick — dozens,” said food safety expert Trevor Craig.

Still, the problem typically isn’t on many people’s radar, said Mr. Craig, director of technical training and consulting at Cranberry-based Microbac Laboratories, a food and environmental testing lab for businesses.

“It’s very underreported. There are a lot more cases [of food poisoning] than people realize.”

The federal government estimates there are about 48 million cases of foodborne illness annually that result in 128,000 hospitalizations and 3,000 deaths.

Cookouts in general are a popular pastime. The National Retail Federation estimated Americans spent about $6.7 billion on food for the 2022 4th of July holiday alone.

At picnics, “People are putting food in the sun and not keeping it cold. They end up sick the next day and don’t really know what happened,” Mr. Craig said.

While people sometimes blame product manufacturers, often the culprit is how the food was handled, he said.

The biggest mistake is not keeping cold foods cold and hot foods hot, experts say.

While shelf-stable items such as potato chips, pretzels, mustard, ketchup and barbecue sauce can be left unrefrigerated, most other common picnic foods — including pasta and potato salads, dressings, beans, rice, corn, and dairy and egg products — should not be left out longer than two hours, according to Aaron Burden, environmental health administrator with the Allegheny County Health Department.

If the temperature outside is nearing 90 degrees, those foods shouldn’t be left out of a cooler or ice bath longer than one hour, he said.

Many cakes, cookies and pies are OK to sit out, but generally homemade pies should be kept cold, he said.

A good rule of thumb for store-bought desserts is to keep items cold that were displayed cold at the store.

When it comes to mayonnaise, the guidelines might be surprising. Commercial mayonnaise, as opposed to the homemade variety, has a high enough acidity to slow the growth of bacteria and generally can be left out of the refrigerator for up to eight hours, according to the U.S. Department of Agriculture. Still, it can be contaminated by other foods or dirty utensils.

Other picnic and tailgating staples such as grilled hamburgers, hot dogs and chicken can cause illnesses if they are undercooked or not kept at the right temperature. Chicken should reach an internal temperature of at least 165 degrees; hamburgers 160, steak 145 and hot dogs 140, according to the USDA.

“Buy a good probe thermometer,” Mr. Craig said. “They aren’t very expensive and will save a lot of stomach aches.”

Keep grilled meats hot by putting them in an aluminum pan set on the grill on low, Mr. Burden said.

Another no-no involves cross-contamination with raw meats.

“People will use the same tongs to put raw meat on the grill as they use to take it off the grill. Or use the same spoon to drizzle marinade for raw meat and stick it in a salad,” Mr. Craig said.

It’s also important for picnicgoers to wash their hands frequently, starting at home before preparing any food for the party.

“Washing with soap and water is one of the most effective ways to prevent illness,” Mr. Burden said. “Wash before you prepare food, before you eat, after using the bathroom and after touching dogs and animals.”

In addition, make sure to wash the outside of fresh fruit and melons before slicing them to prevent transferring bacteria and other contaminants into the fruit, he said.

Hand sanitizer does not replace hand-washing, Mr. Burden said.

“A prime example is that sanitizer won’t remove norovirus (an easily transmitted pathogen that causes vomiting and diarrhea) from an infected person’s hands.”

He also recommends reducing bare-hand contact with ready-to-eat food — using clean tongs, for example, to remove hot dog and hamburger buns from the bags.

Both Mr. Burden and Mr. Craig said they attend cookouts but understandably are cautious.

“I’m a hoverer and early to arrive,” Mr. Craig said. “I eat early when the food comes out and then I don’t go back for seconds.

“I’m a horrible person to take to a picnic because I’m going to be judging you.”

For Mr. Burden, “After that two-hour phase, I might be more selective on what I eat,” he said.

Said Mr. Craig: “Food safety is lacking at these events, but probably it’s the kind of place where it needs to be stressed the most. These types of parties have grandma, grandpa and the kids. They are the most at risk population” for getting sick.

Patricia Sabatini: PSabatini@post-gazette.com; 412-263-3066.

First Published: August 15, 2022, 10:00 a.m.
Updated: August 15, 2022, 10:59 a.m.