Barbecuing, grilling, picnics and other outdoor gatherings are a key part of summer get-togethers. But uninvited guests may also join in the seasonal activities.

Germs such as E. coli, salmonella, listeria and campylobacter may be lurking in mishandled or undercooked foods. Even though you cannot see, taste or smell the unwelcome invaders, these germs can cause severe illness and even death.

The Centers for Disease Control estimate that 76 million people (or one out of four) gets sick from food per year. In addition, food-borne illnesses cause approximately 325,000 hospitalizations (that's 890 people hospitalized a day) and about 5,200 deaths nationwide each year.

During the summer months, food-borne illnesses run a high risk of occurrences because bacteria multiply faster in the hot weather. Properly storing, preparing and cooking food will reduce the chance of getting sick.

Although it may be tempting to forgo food preparation concerns when heading out the door to a cookout, food safety experts and the health department recommend taking care of the following food safety issues before they lead to a potential health danger:

Preparation

Always wash hands in hot, soapy water before and after handling food. Keep meat and poultry refrigerated until ready to use. Marinate food in the refrigerator and don't taste the marinate or re-use it after raw meat has been added. Before and after preparing foods, clean all cutting surfaces and utensils. Prevent cross-contamination -- separate raw meats and foods from fresh vegetables, fruits and other ready-to-eat items. Carry picnic food in an insulated cooler and surround the food in cold packs or sufficient amounts of ice to keep the food at 40 degrees Fahrenheit or below. To prevent bacteria from taking over your favorite dish, make sure hot foods are kept hot and cold foods kept cold. Hot foods should be served at 140 F or above and cold foods at 40 F or below.

Time to grill

While the juice color will usually change from red to gray when the meat is fully cooked, it is not a reliable test to assure it is safe to eat and cook by checking the color of the meat is also not enough. According to the CDC and the United States Department of Agriculture (USDA), cook food to a safe minimum internal temperature to destroy harmful bacteria. Use a food thermometer to be sure the food has reached a safe minimum internal temperature:

• Beef, veal, lamb steaks, roasts and chops can be cooked to 145 degrees F.

• Ground: beef (hamburgers), pork, veal and lamb cooked to 160 degrees F.

• All cuts of pork should reach 160 degrees F.

• All poultry should reach a minimum of 165 degrees F.

• After cooking the meat and poultry on the grill, keep it hot until served -- at 140 degrees F or warmer.

• Cook fish to 145 F or until the flesh is opaque and separates easily with a fork.

• Shrimp, lobster, and crabs -- the meat should be pearly and opaque.

• Clams, oyster and mussels -- cook until the shells are open.

Serve grilled foods on a clean plate -- not the same one that held raw meat, poultry or fish. Use clean dishes and utensils to handle and serve food. Each dish should have its own, clean serving utensil.

Would you like vegetables with that? Unwashed fruits and vegetables can also harbor bacteria on their surfaces. Wash them before leaving home if clean water is scarce at your cookout destination. Rinse fresh produce, under tap water, including those with skins and rinds that are not eaten. Scrub firm-skin vegetables and fruits under running tap water using a clean vegetable brush. Dry fruits and vegetables with a clean cloth or paper towel. Salmonella found in produce has been in the news lately.

Public health officials are concerned that in some cases, especially among small children, the elderly, and people with compromised immune systems, the foodborne illness may become more severe and lead to long-term complications. Fortunately, to date Montana has not been affected by the latest outbreak. For current food updates and recalls visit www.FDA.gov.

Keepin' it cool

Always refrigerate perishable foods within two hours. Food safety experts stress the "2-hour rule" because harmful bacteria can multiply rapidly if left between 40 and 140 degrees F. In hot weather (above 90 degrees F), food should never sit out for more than one hour. Other foods such as, dairy products, eggs, mayonnaise, sprouts, cut fruit (especially melons) and cooked vegetables can quickly become unsafe. Remember, if in doubt, throw it out.

For more information on food safety visit www.fsis.usda.gov, www.co.lewis-clark.mt.us/health and click on "Keeping Kids Healthy" or call the USDA Meat & Poultry Hotline at (888) 674-6854. The Lewis & Clark City-County Health Department also offers a free food safety class once a month available to anyone. To sign up for a class or for food safety questions call 443-2584.

Melanie Reynolds is the Health Officer at the Lewis and Clark City-County Health Department. The Health Department's mission is to improve and protect the health of all Lewis & Clark County residents.