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The 10 Riskiest Foods to Eat at a Cookout

June 29, 2020

According to the Center for Foodborne Illness Research & Prevention, one out of every six of us will get some sort of food poisoning this year – and summer is peak season.

We can’t necessarily blame our last meal, because it can take anywhere from hours to days for symptoms to erupt.

What Did I Eat That Made Me Sick?

The menu is a long one. Likely culprits at cookouts are basically all meat and fish, deli products, produce, eggs, multi-ingredient foods, baked goods and beverages.

But the 10 riskiest of that bunch are, in order:

  • Leafy greens.
  • Tuna.
  • Potatoes.
  • Ice cream.
  • Sprouts.
  • Eggs.
  • Oysters.
  • Cheese.
  • Tomatoes.
  • Berries.

Did You Know?
Marinades and condiments count as food, too. Be sure to keep them refrigerated until you’re ready to use them. Don’t let them sit out on the counter or in the sun.

To prevent food poisoning, follow the U.S. Department of Agriculture’s advice to:

  • Clean: Wash your hands as well as the surfaces where you’ll be preparing foods.
  • Separate: Wrap raw meat securely and keep it stored away from other food items.
  • Cook: Steaks should be cooked to a minimum internal temperature of 145 degrees, ground beef and pork to 160 degrees, and poultry to 165 degrees.
  • Chill: Keep everything refrigerated as long as possible. Store perishable picnic items in an insulated cooler packed with ice, and follow the “last in, first out” rule — whatever you’re going to eat first should go at the top of the cooler.

Mild cases of food poisoning can be cared for at home. If symptoms such as vomiting, diarrhea, or cramps persist for more than a couple days, or more than 24 hours for young children, see a doctor.

If you experience a serious illness or injury, go to the nearest Emergency Room. Find a list of Hartford HealthCare Emergency Services locations here.

For more information about St. Vincent’s Medical Center in Bridgeport, click here. 

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