Food safety is important, especially during the summer as temperatures sizzle and outdoor activities increase. Bacteria thrive in the hot, humid conditions that prevail during the summer months. You can reduce the risk of foodborne illness by following these tips on keeping food safe.

Bacteria are microorganisms that we can’t see, taste, or smell. A simple, effective way to fight bacteria is by keeping hands and surfaces clean. Wash hands with warm water and soap for at least 20 seconds before handling food. When eating away from home, pack disposable antibacterial wipes if handwashing facilities are not available. Sanitize surfaces by using a mixture of one teaspoon liquid chlorine bleach per quart of water.

Most of us have a long list of errands, so make the grocery store your last stop on hot summer days. The temperature inside a parked car can quickly exceed 100 plus degrees. Bacteria multiply rapidly in this warm environment, creating a risk for foodborne illness. If your home is more than 30 minutes from the grocery store, use a cooler with ice or ice packs to keep perishable foods cold. Transport foods in the air-conditioned interior of your car instead of the trunk.

Have you ever forgotten to take the meat out of the freezer to thaw? The microwave can be used for defrosting when in a hurry; however, food should be cooked immediately since it may begin cooking during the microwave defrosting process. The best method for thawing food is in the refrigerator where the food will remain at a safe temperature. It’s never safe to thaw on the counter at room temperature or to use hot water for thawing food. Food must be kept at a safe temperature while thawing to prevent bacteria from multiplying.

Do you have picnics or outdoor cooking activities planned for the summer months? With outdoor events, food is often left unrefrigerated for longer periods of time. Use a cooler with ice or ice packs to keep cold foods cold. Plan the menu with food safety in mind, limiting the number of perishable foods that could cause foodborne illness. For example, serve light or baked chips instead of potato salad. Take cookies or brownies instead of a cream-filled pie. When the temperature is above 90 degrees, the time perishable food can be left outside the refrigerator or freezer drops from two hours to one hour.

When handling raw meat, poultry, and seafood, keep these foods and their juices away from fresh produce and ready to eat foods. Raw meat, poultry and seafood should be stored on the bottom shelf of the refrigerator. Keep two cutting boards available for food preparation – one labeled for raw meats and the other for fresh produce. Never use the same plate and utensils for raw meat and cooked meat to avoid cross contamination.

Marinades are a favorite way to enhance flavor and tenderize meat and poultry. Foods should marinate in the refrigerator instead of at room temperature. Marinade that will later be used on cooked food should be set aside before it comes in contact with raw meat.

Hungry children and adults often ask when the food will be ready to eat. Meat and poultry cooked on a grill often browns quickly on the outside. Use a food thermometer to make sure the food has reached a safe minimum internal temperature. Ground beef hamburgers should reach a temperature of 160 degrees F. All poultry should reach a minimum temperature of 165 degrees F.

Don’t forget to give produce a shower with cold running tap water to remove dirt and bacteria before cutting or eating. Remove and throw away damaged or bruised areas. Watermelons, cantaloupes and honeydew melons are favorite summer fruits. Bacteria can be transferred from the skin of the melon to the inside when it is cut. Wash the melon, cut on a clean surface, and use a clean knife. Cut melons should be refrigerated or buried in ice to reduce bacterial growth.

The sizzling summer months often bring a more relaxed lifestyle. Just don’t relax your food safety routine. Foodborne illness is an unwelcome guest on any occasion. Don’t let it spoil your summer fun.

Connie Sherrill is an Edgecombe County Extension Agent specializing Family & Consumer Sciences