As an extra precaution, cover foods with plastic wrap before and after they are served. Use a thermometer, not your eye, to judge when grilled meats are done. Cook poultry pieces, pork and ground meat to 160 degrees, steaks to 145 degrees. Keep foods wrapped until just before serving and limit the time picnic foods are left exposed to summer heat. Bring raw meat marinades to a boil if to be served with the cooked foods.
Food borne illnesses can range from mild to severe.
They can be especially dangerous for young children, the elderly, pregnant women and others with weakened immune systems who may suffer from complications caused by vomiting and diarrhea. Symptoms of food poisoning can appear anywhere from two to 36 hours after consuming a contaminated food or beverage and last several days. If someone becomes ill, give them plenty of fluids to prevent dehydration. If you suspect food poisoning, contact your physician as soon as possible. Copyright 1999 Baylor College of Medicine.