Keeping food-borne illnesses off the menu this summer

Cook meat thoroughly, dispose of anything left outdoors for long, says UCI Health dietitian

IN THE NEWS: The smell of food on the grill and the sounds of laughter are hallmarks of the summer season. The warmer weather also means that food is often enjoyed outside, carrying risks. Left out too long, food can spoil and cause illnesses that impact activities long after celebrations and gatherings end.

Katie Rankell, a registered dietitian and director of the UCI Health Weight Management Program, spoke with ABC 7 Los Angeles about summer food safety, especially when grilling and eating outdoors on hot days.

“When grilling, it’s important to use a thermometer to make sure that meat is cooked all the way through – 165 degrees in the middle of the meat is a good baseline temperature.”

“If it’s over 90 or 100 degrees, dispose of any food, including meat, other proteins and anything made with dairy or mayonnaise that has been left out at a picnic, barbeque or beach for one hour or more.”

She also touched on the symptoms of food poisoning and when to seek medical care.

“If you have are pregnant, immunocompromised or an older adult who has experienced stomach cramping, nausea, diarrhea, a headache or develop a fever after eating food that has been outside for more than an hour, seek immediate medical attention.”

“If symptoms last more than two or three days and you haven’t been able to keep any food down, see a doctor immediately.”

Rankell is also a certified diabetes educator and specializes in weight management and outpatient nutrition counseling.

Watch the report