Avoid Food Poisoning This Summer

Follow these warm-weather food safety tips at picnics, barbecues, and other meals this season

By Ellen Seidman

July 27, 2026

illustration of hand holding instant read thermometer that reads 165 degrees in kabab over charcoal grill — Cooking poultry to 165° F, ground beef and pork to 160° F, and steaks and chops to 145° F kills the bacteria that cause food poisoning.

With this year’s focus on infections caused by food contaminated with the parasite cyclospora, it’s easy to lose sight of the other food safety threats that are common in the summer months. This is the season for backyard barbecues, picnics, and long, leisurely meals outdoors. Foodborne illness is a concern any time of year, but cases peak during the summer because as temperatures rise, so does the risk that dangerous bacteria such as salmonella and E. coli—leading causes of food poisoning—can multiply in improperly handled food.

"Warmer weather means some extra vigilance, not just in how food is cooked but also in the ways it’s served, transported, and stored," says James E. Rogers, PhD, director of food safety at Consumer Reports. "You want to make sure that fun with friends doesn’t end with anyone getting sick."

People 65 and older should be especially careful. They’re more susceptible to foodborne illness and are at greater risk of being hospitalized or dying from it than younger adults.

No matter where you’re dining this summer, follow the year-round golden rule of food safety: Don’t let prepared dishes or foods that should be refrigerated sit out for longer than 2 hours (or 1 hour if the temperature is 90° F or higher). Bacteria that can make you sick, if present, can reproduce rapidly in that time frame. And follow these other tips for keeping your food safe.

In this article

While Grocery Shopping
During a Barbecue
On a Picnic
At the Farmers Market
In the Seafood Shack

While Grocery Shopping

Make the supermarket your last stop. If you’re running other errands, do them first so that the food spends as little time in a warm car as possible.

Use insulated bags. Have a dedicated one for meat and seafood, and take bags into the store so that they stay cool.

Clean your cart. Swipe the handle with a disinfecting wipe; one study published in the journal Food Protection Trends found E. coli on half of the carts that had been tested.

During a Barbecue

Grab a thermometer. Meat, poultry, and fish can look and smell fine and still be contaminated, and checking the color isn’t a reliable way to tell whether they’re done, Rogers says. "The only way to know you’ve cooked them long enough to kill harmful bacteria is to use a food thermometer," he says. And take care to use it correctly. In a Department of Agriculture study on grilling, most of the 200 participants inserted them wrong. "Stick the thermometer in from the side, not the top, and make sure it reaches the center," Rogers says. Cook poultry to 165° F, ground beef and pork to 160° F, and steaks, roasts, chops, and fish to 145° F. Then let it rest for 3 minutes before eating.

Avoid cross-contamination. People typically know not to use the same platter for raw and cooked meat or the same cutting board for meat and produce. But you also want to use separate prep tools like knives and tongs for raw and cooked foods. And avoid touching other items with contaminated hands. In the USDA grilling study, 12 percent of participants spread bacteria to spice containers. Wash your hands for at least 20 seconds before you start cooking and every time after touching raw meat, poultry, seafood, or eggs.

Be careful with produce, too. Leafy greens and melons have been the cause of several E. coli and salmonella outbreaks over the years. Because washing can’t eliminate all bacteria in greens, take other precautions: Keep precut and bagged lettuce cold, and consider hydroponic greens, which are grown in greenhouses and are less likely to get contaminated by animal waste. For melons, rinse rinds in warm water and scrub with a veggie brush before slicing to avoid transferring bacteria from the outside to the flesh.

Fruits and vegetables may also be sources of cyclospora. Rinsing produce thoroughly in running water can help reduce the number of parasites if they’re present, which may help you avoid illness. See our article on this summer’s cyclospora infections for more information.

Grill it right. When meats, poultry, and fish are grilled over high heat, substances called heterocyclic amines (HCAs) can form, says CR’s Rogers. Smoke from dripping fat can also carry polycyclic aromatic hydrocarbons (PAHs) that can be deposited on meat. "Research has shown these can damage DNA and potentially increase the risk of cancer, so reducing them is a good idea and easy to do," Rogers says.

The first step is to start with a clean grill. Residue from past cookouts can contain harmful chemicals that can end up on food. Use a grill brush to remove the buildup before cooking. And avoid charring meat or poultry. Heavily blackened or well-done meats usually contain more HCAs because they’re grilled for a longer time, Rogers says. Use indirect heat to cook: Fire up one side of the grill and cook on the other. And turn meat frequently. Consider marinating the meat beforehand. Some research shows that marinades with acidic ingredients like lemon juice and vinegar can reduce HCAs by up to 88 percent and PAHs by up to 70 percent. Always marinate in the refrigerator.

On a Picnic

Never transport food in a car trunk. Temperatures there can spike in warm weather, shortening how long food stays cold even if it’s in a cooler, Rogers says. Put it inside the car instead.

Pack like a pro. Prechill the cooler with ice or cold packs overnight. Then use fresh ones when it’s time to pack. If you’re bringing meat to grill, wrap it well and place it on the bottom so that juices don’t drip down onto other foods. Because a full cooler better helps maintain a safe temperature, fill the empty space with extra ice or packs. At your destination, keep it in a shady spot.

Have a designated drinks ice chest. Frequently opening a cooler for beverages can create temperature fluctuations that could affect food.

Bring plenty of utensils. Avoid reusing the same ones for raw meat and ready-to-eat food by packing extra knives, forks, and tongs. And don’t forget hand sanitizer to clean your hands before and during food prep.

Cover the table. A tablecloth serves as a barrier between your meal and any food residue previous picnickers may have left behind.

At the Farmers Market

Do a quick hygiene scan. "You’re safest buying from vendors who take care not to spread bacteria," says Sana Mujahid, PhD, senior manager of food safety research at CR. "Check to see that sellers are using gloves and changing them between handling raw foods, ready-to-eat items, and cash."

Make sure food is safe. As appealing as a pile of eggs may look, it can pose safety risks. Only purchase eggs, dairy, and meat that have been stored in a cooler or otherwise chilled.

Don’t buy raw. Avoid products with raw milk. They haven’t been pasteurized to kill disease-causing germs and are considered to be high-risk foods by the Centers for Disease Control and Prevention.

In the Seafood Shack

Order it well done. Steer clear of seared tuna, which can be raw inside. It’s also best to skip ceviche, poke, and cold-smoked fish. "They’re prepared with salt, sauce, or citrus juice, not heat, and those methods don’t kill bacteria," Rogers says.

Resist raw shellfish. Raw oysters and clams can carry Vibrio vulnificus, a dangerous bacterium, Mujahid says. (And, no, hot sauce won’t destroy it.) Get your shellfish broiled, baked, or grilled.

Editor’s Note: This article originally appeared in the July 2026 issue of Consumer Reports On Health.

Ellen Seidman

Ellen Seidman is an award-winning editor and writer who has held senior positions at HGTV Magazine, Food Network Magazine, Glamour, and Good Housekeeping. Her work has been featured in Health, Time, Real Simple, and Parents. She has been a Consumer Reports reader since she was 9, and thanks her dad for subscribing.